This easy weeknight pasta has been making waves in the Wine Bar for its combination of bright, juicy cherry tomatoes with a whisper of spice from Calabrian chilies and a salty kick from ricotta salata.
Ingredients
- 2 tbs extra virgin olive oil
- 2 tbs butter
- 1 shallot, minced
- 2 garlic, minced
- 1 Tbs roughly chopped Calabrian chili
- 2 anchovies, chopped
- pint cherry tomatoes
- 8 oz of dry pasta or 16-20 oz fresh pasta, preferably tagliatelle
Step One
Salt a large pot of water and bring to a boil.
Step Two
While your water is heating up, add 1 Tbs of olive oil to a pan over medium heat, add your garlic, shallot, calabrian chili, and anchovies and sweat down until your shallot and garlic are golden but not crispy. Add your halved cherry tomatoes cook for 5 more minutes, stirring.
Step Three
Add your pasta to the boiling water and cook according to instructions. Meanwhile, add remaining butter and oil to your anchovy and tomato mixture, remove from heat, then add cooked pasta and torn basil. Toss to coat, plate, and top with shaved ricotta salata to taste.
