- 1 pound spaghetti or other pasta
- 6 tablespoons olive oil
- 6 large shallots, thinly sliced
- 1 pint cherry tomatoes, halved
- 1/2 teaspoon red pepper flakes
- 1/2 cup grated Parmesan cheese
- Salt and pepper
- Fresh basil leaves for garnish
1. Cook the pasta according to the package directions until al dente. Drain and reserve 1 cup of the pasta cooking water.
2. Heat the olive oil in a large skillet over medium heat. Add the sliced shallots and cook, stirring occasionally, for 10-15 minutes until they are caramelized and golden brown.
3. Add the halved cherry tomatoes and red pepper flakes to the skillet and cook for 5-7 minutes until the tomatoes are soft and slightly blistered.
4. Add the cooked pasta to the skillet along with 1/2 cup of the reserved pasta cooking water. Toss everything together until the pasta is coated in the sauce. If the pasta seems dry, add more of the reserved pasta cooking water as needed.
5. Stir in the grated Parmesan cheese and season the pasta with salt and pepper to taste.
6. Divide the pasta between bowls and garnish with fresh basil leaves. Serve immediately and enjoy!