Medley Tomato Spaghetti

Medley Tomato Spaghetti




Prep Time: 15 Min
Cook Time: 20 Min

Yields: 4 Servings

WHAT YOU NEED

• 4 Servings Dry Spaghetti **
• 2 Tbsp. Unsalted Butter
• 1 Tbsp. EVOO
• 1 Tbsp. Pepperoncini In Oil **
• 1 Tsp. Dried Oregano
• 4 cloves Garlic, smashed & minced
• 2 Shallots, finely diced
• 2 Tbsp. Fresh Basil, rolled & sliced in to strips (Chiffonade)
• 1 C White Wine
• 1 Lb. Medley Cherry Tomatoes
• 3/4 C Grana Padano, finely shredded
• 3 Tbsp. Fresh Parsley, chopped
• Pasta Water
• Himalayan Salt

NOTES:

* A recommended serving of dry spaghetti is 2 ounces. If you're hungry, please increase to 3 per person. You can adjust your sauce using pasta water if it were to even be needed.

** If you don't have the pepperoncini packed in chili oil, sub in 1/2 tsp. + red pepper flakes & an additional Tbsp. EVOO / butter.

DIRECTIONS

• Bring a large pot of cold, heavily salted water to a boil. Leave covered until needed.
• In the meantime, begin heating the butter, chili oil, EVOO, garlic, and oregano, in a large skillet set to just about medium heat. Once heated, let everything sizzle for 30 seconds before stirring in half the fresh basil. Continue to stir for another 15 seconds or so before adding the shallots and a generous pinch of salt. Cook 5 minutes, stirring occasionally until shallots are translucent. Add the medley tomatoes, wine, and another good pinch of salt. Let the wine simmer as the tomatoes cook until the wine has reduced by about half. At this point, ladle some hot boiling water in to the skillet and reduce the heat slightly.​

• Add your spaghetti to the boiling water and cook about a minute less than perfect al dente. Strain the noodles directly in to the skillet and begin tossing the spaghetti together with the pan sauce / tomatoes. Continue to toss the pasta, releasing starches until the spaghetti is perfectly cooked. Keep tasting noodles to ensure it's cooked to your liking / al dente.
• Turn off the heat and add the remaining basil, parsley, grana padano, and a ladle full of the pasta cooking water. Start tossing to incorporate everything and generate more starch release in to the sauce. If needed, add more pasta water until your glossy sauce is how you want it. Taste your pasta and season to taste with salt.
• For service, serve up the spaghetti and finish with some fresh herbs & grated grana padano. ENJOY!

HAPPY VEG