Pasta alla Scrittore: Brain-Changing Backwards Pasta with Shallots, Tomatoes, Garlic and Herbs

Full recipe below! 👇 Follow Noah on Instagram:   / galuten   Pre-Order a Personalized Copy of The Don't Panic Pantry Cookbook: https://nowservingla.com/products/pre... Pasta alla Scrittore A fair amount of olive oil (enough to comfortably coat the bottom of the pan) About 12 small or 6 large shallots, minced a pinch of crushed red pepper About 2 cups of finely chopped soft herbs (just basil is great, but any mix of basil, parsley, chives, fresh oregano, thyme and the like works well -- just make sure that you're heavy on the basil and parsley) 2 pints of sweet cherry tomatoes 1 or 2 cloves of garlic salt and pepper Parmesan cheese and olive oil to finish Place the oil in a pot over medium heat. Add the shallots and once they are sizzling, reduce the heat to low. Meanwhile, pick and cut your herbs. Stir the shallots occasionally, and then after they have wilted down, sprinkle them with some salt. Add a pinch of crushed red pepper, allow it to toast for a few seconds, then add the herbs. Stir to combine. If it gets a little dry, add some more oil, then cover and turn it down to low. After about 20 minutes, bring the heat up to medium and put the pot of water on to boil. The shallots and herbs should taste sweet and jammy. Meanwhile, combine the tomatoes and garlic in a blender and blend it thoroughly. Set it aside. Season the pasta water and then cook the pasta until al dente. Drain it, saving the pasta water, and then add the pasta to the pot with the shallot mixture. Continue cooking, ladling pasta water in, until the pasta is cooked to your liking and slightly glossy from the pasta water. Turn off the heat and pour in the tomato mixture. Stir everything to combine, off the heat, and season it to taste with salt and pepper. Serve immediately, topped with parmesan cheese and olive oil.