Pasta in a rich and creamy tomato sauce with a little twist. Very good! Here’s how:


4 large, ripe tomatoes
1½ to 2 tsp. kosher salt
300g spaghettini
6 cloves of garlic
2 shallots
1 cup fresh basil
½ cup of white wine
Olive oil
90g butter (cubed)
Dash of chili flakes (optional)


Dice tomatoes to about ½”, transfer to a bowl, sprinkle with salt and mix. Stir every couple of minutes to make them release as much water as possible.

Set up a pot for the pasta. Dice garlic and shallots and cut the basil into strips.

Add a tablespoon of olive oil to a pan and, on medium-high heat, let the garlic and shallots become only so lightly colored and release their aroma. Add some chili flakes here if you like. When ready, turn up the heat, add the white wine and let reduce by half.

Through a sieve, drain the tomatos, adding the juices to the pan and let come to a boil. Once boiling, add the cold butter cubes, stirring, so everything can thicken mingle into a nice and creamy, silky sauce.

Add the pasta and ¾ of the basil to the pan and swirl thoroughly to coat everything evenly with the sauce. Divide on plates, adding the tomato dices and remaining basil on top. Serve.