Burst cherry tomato sauce

3 tablespoons extra virgin olive oil

2 shallots, minced

2 garlic cloves, minced

4 to 5 leaves fresh basil

1 teaspoon red chili flakes

2 pints cherry tomatoes

1 cup tomato passata

1 tablespoon salted butter

3 teaspoons kosher salt

1 lb dry spaghetti

1/4 cup Parmigiano Reggiano, grated

fresh basil, torn, for garnish

In a large, deep sauté pan, heat olive oil on medium heat. Add shallot, garlic and fresh basil. Turn to coat. Add the red chili flakes and allow to cook for three minutes.

Add the cherry tomatoes and pasta and cover. Reduce to a simmer and cook for 10 minutes.

Cook pasta based on package directions.

Remove cover, add butter, stir to mix. Add salt and then blend with a stick blender or leave chunky, your preference.

Drain pasta and add to the sauce. Toss to coat. Add cheese and basil. Serve immediately.