A simple and quick recipe for Fresh Tomato Basil Linguine, featuring sautéed shallots, garlic, cherry tomatoes, and Chardonnay, tossed with linguine, fresh basil, and Parmesan cheese.
In a large pan on medium heat, add a thin layer of olive oil (about 1/8 inch). Add the shallots and sauté until translucent. Next add the red pepper flake and garlic. Sauté for 1 minute or until fragrant then add the tomatoes. Season with salt, pepper, and a big pinch of sugar. Sauté for around 7-10 minutes then add the wine. Reduce the wine by 1/2 and until the tomatoes are soft.
In a large pot filled with water, generously season the water with salt and bring to a boil. Cook the linguine to the instructions on the package (about 10 minutes). Reserve 1 Cup of pasta water just before the linguine is done and drained.
Add the cooked linguine to the sauce, along with a little pasta water, fresh basil, and a little Parmesan cheese. Toss the pasta until the sauce is thickened (adding more pasta water if needed).
Serve in a large bowl with some freshly grated parmesan cheese, more basil, and a drizzle of olive oil. Enjoy!
