Burst Cherry Tomato & Herbes de Provence Pasta

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Ingredients...

• 1 package (500 g) rigatoni pasta
• 1/4 cup SARAFINO VIRGIN olive oil
• 1 shallot or small onion, sliced
• 3 cloves garlic, sliced
• Pinch ORGANIC FAIR red chili flakes
• 1 tbsp ORGANIC FAIR Herbes de Provence
• 4 cups cherry or grape tomatoes
• 2 tbsp tomato paste
• 1/2 cup Parmigiano-Regianno, shaved
• 1/4 cup whipping (35%) cream, optional

Method...

1. Cook pasta to package directions. Remove ½ cup pasta water, then drain pasta and set aside.
2. In a nonstick saucepan over medium heat, add the olive oil. Once the oil has warmed, add the shallots, garlic, pinch of chili flakes and Herbes de Provence. Cook until softened and fragrant, about 2 minutes.
3. Add in the cherry tomatoes and a pinch of kosher salt. Cook 10 to 12 minutes, stirring occasionally until the tomatoes soften. Once softened, use the back of a wooden spoon to gently press the tomatoes against the surface of the pan, helping them to burst open.
4. Add in the tomato paste and continue to cook 3 to 5 minutes longer, stirring often until the sauce has thickened and slightly reduced.
5. Add in cream, if using. Mix until well combined.
6. Add the pasta and pasta water into the sauce and mix. Increase heat until mixture is simmering and hot. Spoon into serving bowls and serve with parmesan shavings and a drizzle of olive oil.

YOU MIGHT LIKE THESE TOOLS & INGREDIENTS TO MAKE THIS DISH

• Earthpan Ceramic Fry Pan
• Sarafino Virgin Olive oil
• Organic Fair Spices
• Norpro Cheese Plane