Here’s a delicious, quick and easy summer tomato sauce.
Goes great with freshly made fettuccine.
Serves 2-3 with garlic bread for a complete meal.
12 ounces heirloom cherry tomatoes, halved.
2 cloves of garlic, minced.
1/2 medium shallot, minced
2 Tablespoons Extra Virgin Olive Oil
1 Tablespoon unsalted butter
2 to 2 1/2 ounces grated Parmesan or Romano cheese, (I used both).
1 good handful of Italian parsley, medium fine chop.
2 pinches red chili flakes
1/2 tsp salt.
Prep all of your ingredients first, this goes very quickly. Make the pasta first, drain it and set it aside.
Get a 10inch saute pan hot, add the oil, lower the heat.
Add the shallot and saute over medium heat for two to three minutes until translucent, and not browned.
Add the garlic and sautee for 30 seconds.
Add the tomatoes, salt, chili flakes at once and saute for two minutes over medium high heat.
Lower heat to medium and add half the parsley and half the cheese, stir to blend.
Add the pasta, slowly stir to blend, trying not to break down the tomatoes.
Serve immediately, topping the pasta with the remaining parsley and cheese, add another pinch of chili flake as serving.