This is just about the easiest tomato sauce you’ll ever make, and when made with ripe summer tomatoes, the flavor is hard to beat. I love using cherry tomatoes because they require no extra chopping, but you can make this sauce with any tomatoes you have on hand; just slice them into bite-size pieces first.
Prep Time: 10 minutes
Cook Time: 20 minutes
Serves 4 1/3 cup olive oil
1 shallot, thinly sliced
4 cloves garlic, thinly sliced
2 pounds (910 grams) cherry tomatoes
1/3 cup white wine
Kosher salt and freshly ground black pepper
Pinch crushed red pepper
1 pound (455 grams) spaghetti
2 tablespoons unsalted butter
1/2 cup (50 grams) grated Parmesan cheese
8 ounces (225 grams) fresh mozzarella, torn or cut into bite-size pieces
8 to 10 fresh basil leaves, cut into thin ribbons To blister the tomatoes, heat the olive oil in a large nonstick or coated cast-iron skillet over medium-low heat. Add the shallots and garlic and cook over low heat until they begin to soften and smell very fragrant, about 5 minutes. Add the tomatoes, wine, a pinch of salt, black pepper to taste, and a pinch of crushed red pepper. Cover and cook for 10 minutes….