Spaghetti with red and gold Cherry tomatoes

Ingredients

3/4 lb red cherry tomatoes, en 2
3/4 lb golden cherry tomatoes, en 2
3 large echalottes, hache
4 Tbsp huile d'olive
1/4 tsp red pepper flakes, crushed
sel
poivre
1 lb spaghetti
1/2 cup basilique, loosely packed, frais

Instructions

In large saute pan, combine tomatoes, shallots, olive oil, red pepper flakes and salt and pepper to taste. Bring to a simmer over moderate heat and simmer until tomatoes render their juices, about 5'. Remove from heat before the tomatoes completely collapse and lose their shape.

Cook pasta al dente. Just before it's done, reheat sauce gently. Stack the basil leaves a few at a time and slice them into fine riboons. Add to sauce. Taste and adjust seasoning. Drain pasta, saving one cup pasta waster and return pasto to pot. Add contents of skillet and toss well, adding pasta water, if needed.

Journal

Cookbook