Ingredients:

  • 2 lbs Roma tomatoes, diced small
  • 4 cloves garlic, thinly sliced
  • 1/4 cup extra virgin olive oil
  • 1/2 tsp crushed red pepper flakes
  • 1/2 cup dry white wine
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup fresh basil leaves, torn
  • 1 tsp kosher salt
  • 1 lb Spaghetti or Linguine
  • 2 tbsp unsalted butter

Instructions:

  1. Dice the Roma tomatoes into small, uniform cubes. Slice the garlic thinly and tear the basil leaves by hand to prevent bruising.
  2. Heat the olive oil in a large skillet over medium heat. Add the sliced garlic and red pepper flakes, sautéing for 1–2 minutes until fragrant and translucent.
  3. Increase heat to medium-high and add the diced Roma tomatoes and salt. Cook for 6–8 minutes, stirring occasionally, until the tomatoes soften and release their juices.
  4. Pour in the white wine and simmer until the liquid has reduced by half, approximately 3 minutes.
  5. Reserve 1/2 cup of starchy pasta water, drain the pasta, and toss it directly into the skillet. Add the butter, Parmesan cheese, and reserved pasta water. Toss vigorously over heat for 60 seconds until the sauce becomes a velvety glaze. Fold in the fresh basil at the very end.