INSTRUCTIONS

1. Bring a large pot of water to a boil. Salt the water and add the pasta. Boil for 8-10 minutes or until al dente. Preserve some pasta water and drain.
2. Meanwhile, finely chop garlic and shallots. Place a large skillet over medium heat and add olive oil. Once heated, add your garlic, shallots and red pepper flakes. Let this come to a simmer, stirring occasionally, about 5-7 minutes.
3. Add in tomatoes stirring to coat them in the oil. Season with salt and freshly ground black pepper. Pour in white wine. Simmer until the tomatoes start to burst and meld into the sauce, about 10 minutes.
4. Add in chopped sundried tomatoes. Stir to combine. Add in pasta, 1/4 cup pasta water, butter, freshly grated parmesan cheese and basil. Gently toss together, adding more pasta as needed, and serve with more fresh parmesan, basil and a drizzle of olive oil.