Fresh grape tomatoes, garlic and basil are the star ingredients of our Reginetti Pomodoro.
MAKES FOUR SERVINGS
Boil Sfoglini Whole Grain Reginetti in salted water until al dente, approximately 9 minutes. Reserve at least 4 tbsp pasta water to add to your sauce.
Heat a saute pan with 2 tbsp olive oil. Saute shallots 1-2 minutes over medium heat until soft; add garlic and saute another minute. Add tomatoes to the pan, stir to coat with oil mixture and saute a couple minutes. Add 2 tbsp water to the pan, stir and cover. Cook tomatoes 15-20 minutes, stirring every couple minutes. When most of the tomatoes have burst, lower the heat and stir in half of the fresh basil. Season with salt and black pepper.
Toss the cooked pasta with the sauce, adding 2-4 tbsps reserved pasta water to thicken. Serve with the remaining fresh basil and Parmesan cheese.
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