-
1. Bring a large pot of water to a rolling boil and salt it generously — it should taste like mild seawater. Cook the pasta until 2 minutes short of al dente (check the package time). Reserve at least 1.5 cups of starchy pasta water before draining.
400 g Spaghetti or linguine (dried),
Salt
-
2. While the pasta cooks, heat the olive oil in a large wide skillet or sauté pan over medium heat. Add the shallot and a pinch of salt and cook, stirring occasionally, for 2–3 minutes until softened and just translucent.
4 tbsp Extra virgin olive oil,
2 piece Shallot, finely sliced,
Salt
-
3. Add the sliced garlic and Calabrian chili paste to the pan and cook, stirring, for about 1 minute until the garlic is fragrant and just turning golden at the edges — do not let it brown.
5 clove Garlic cloves, thinly sliced,
1.5 tsp Calabrian chili paste (or finely chopped Calabrian chilies)
-
4. Add the Sungold tomatoes to the pan and increase the heat to medium-high. Cook, stirring occasionally, for 5–7 minutes until the tomatoes burst and release their juices, forming a glossy, jammy sauce. Use the back of a spoon to gently press any stubborn tomatoes. Season with salt and cracked black pepper.
4 cup Sungold cherry tomatoes,
Salt,
Black pepper, freshly cracked
-
5. Add the drained pasta directly to the tomato pan along with a generous splash of the reserved pasta water and the butter. Toss vigorously over medium heat for 1–2 minutes, adding more pasta water as needed, until the sauce is glossy and coats every strand. The butter and starchy water will emulsify the sauce beautifully.
400 g Spaghetti or linguine (dried),
1 tbsp Unsalted butter
-
6. Remove the pan from the heat and stir in most of the basil leaves and the grated Parmigiano-Reggiano. Toss well, adding another small splash of pasta water if the sauce tightens up. Taste and adjust seasoning.
1 cup Fresh basil leaves,
60 g Parmigiano-Reggiano, finely grated (plus extra to serve)
-
7. Divide the pasta among warm bowls. Top with the remaining fresh basil leaves, an extra grating of Parmigiano-Reggiano, a crack of black pepper, and a light drizzle of extra virgin olive oil. Serve immediately.
4 tbsp Extra virgin olive oil,
1 cup Fresh basil leaves,
60 g Parmigiano-Reggiano, finely grated (plus extra to serve),
Black pepper, freshly cracked
By mansi
