Ingredients
3 tbsp olive oil
2 banana shallots, finely diced
350 g ripe cherry tomatoes, chopped
2 cloves garlic, crushed
2 tbsp rice wine vinegar
A knob of butter
1 bunch fresh basil chopped
20 g parmesan, finely grated
225 g spaghettini
2 banana shallots, finely diced
350 g ripe cherry tomatoes, chopped
2 cloves garlic, crushed
2 tbsp rice wine vinegar
A knob of butter
1 bunch fresh basil chopped
20 g parmesan, finely grated
225 g spaghettini
Method
- Heat the oil in a frying pan.
- Add the shallots and fry for a few minutes until soft. Add the garlic and fry for 30 seconds.
- Turn off the heat.
- Add the tomatoes, vinegar and butter.
- Cook the spaghettini in boiling salted water until al dente.
- Drain quickly and add to the pan so there is still some pasta water clinging to the spaghettini.
- Add the parmesan and basil.
- Toss together in the pan. Season and serve at once.
