Cherry Tomato & Basil Shellbows

Ingredients

• 10.5 pound pasta(227g)
• 21 cup heavy cream(240g)
• 30.75 cup Parmesan cheese, grated(75g)
• 41 tablespoon tomato paste(16g)
• 55 garlic cloves, minced(25g)
• 60.25 cup white wine(60g)
• 71 teaspoon chili flakes(3g)
• 82 teaspoon black pepper(4g)
• 91 teaspoon Kosher salt(6g)
• 104 tablespoon olive oil or unsalted butter(56g)
• 111.5 cup cherry tomatoes, halved(225g)
• 122 tablespoon fresh basil, chopped(8g)
• 131 teaspoon fresh oregano (optional)(1g)

Instructions

1. 1Cook pasta in salted boiling water until al dente. Drain and set aside.
2. 2Heat olive oil or butter in a large skillet over medium heat. Add minced garlic and cook until fragrant.
3. 3Add cherry tomatoes and cook until softened, about 5 minutes.
4. 4Stir in tomato paste and cook for 1 minute.
5. 5Pour in white wine and simmer until reduced by half.
6. 6Add heavy cream, chili flakes, black pepper, and salt. Stir to combine.
7. 7Add grated Parmesan cheese and stir until melted and sauce thickens.
8. 8Add cooked pasta to the skillet and toss to coat with sauce.
9. 9Stir in chopped basil and oregano (if using).
10. 10Serve pasta topped with reserved Parmesan cheese and extra basil.