Spaghetti in a spicy tomato white wine sauce (vegetarian)

INGREDIENTS

• 1/2 cup extra virgin olive oil

• 1 large garlic clove, minced

• 1 teaspoon Calabrian chili paste

• 1 teaspoon crushed red chili flakes

• 2 cups white wine

• 1 pound baby heirloom tomatoes

• Spaghetti pasta

• ½ bunch fresh chives, chopped

• Himalayan sea salt

• Basil, for garnish

• Black pepper

• Freshly grated Parmigiano-Reggiano, for garnish

DIRECTIONS

1. Heat up a large pot of water for the pasta. Season the water with sea salt and 1/2 of the olive oil. Once water starts boiling, throw in spaghetti for about 5 minutes. You’re going to finish cooking the pasta in the tomato sauce so you want it to be slightly underdone. See step 6 for directions on finishing the pasta.

2. Heat olive oil in a large sauté pan over medium-low heat. Add the garlic, chili flakes, and Calabrian chilies and cook for about 5 minutes. Add more olive oil if necessary to avoid garlic from burning.

3. Add wine to the pan, let all cook together for 10 minutes.

4. In the meantime, prepare the tomatoes. If they are small, don’t cut them and throw as is in the pan. Cut larger tomatoes in half pieces. Add them to the pan. Cook until they are beginning to burst, for about 10 to 15 minutes.

5. Season ingredients in the pan with sea salt.

6. Using tongs, lift pasta from boiling water and place it directly into the tomatoes. Mix everything together until evenly coated. You can add a bit of pasta water if needed, but the tomatoes should have released enough liquid on their own to form a sauce.

7. Stir in chives.

8. Garnish with basil, black pepper, and grated Parmigiano.