Quick, simple, and sooo tasty.

Ingredients:

2 shallots, diced
4 cloves of garlic, diced
2 lbs Campari tomatoes, halved
5-6 basil leaves, chopped (reserve a few for garnish)
Block of Parmesan cheese
Lots of olive oil
Salt, to taste
1/2 box of spaghetti
Crushed red pepper (optional, for serving)

Instructions:

Prepare Ingredients:

Dice the shallots and garlic.
Cut the tomatoes in half.
Chop the basil, setting aside a few leaves for garnish.

Cook the Pasta:

Bring a large pot of salted water to a boil.
Cook the spaghetti according to the package instructions until al dente.
Reserve about ½ cup of pasta water, then drain the pasta.
Make the Sauce:

In a large pan over medium-low heat, add enough olive oil to nearly cover the shallots.
Sauté the shallots for a few minutes until softened (but not browned).
Add the garlic and cook for about 1 minute, stirring frequently.
Add the halved tomatoes and let them cook down for 10+ minutes until only the skins remain. You can remove the skins if preferred, but leaving them in adds texture.
Stir in the chopped basil, grated Parmesan, and salt to taste. Cook for a couple more minutes.

Combine & Serve:

Add the drained pasta to the sauce, tossing to coat.

Serve topped with freshly grated Parmesan, fresh basil, and a sprinkle of crushed red pepper (if using).

Enjoy! 🍝