Adapted from a lobster and cherry tomato pasta by Wishbone Kitchen!

Ingredients 

• 1 pound of pasta
• 1 – 2 small shallots, minced 
• 1 – 2 tablespoons of finely grated garlic 
• A couple of tablespoons of Olive oil
• 1 stick of butter, divided 
• Cherry tomatoes (at least a carton/pint but I do more), cut in half
• 1/4 cup of dry white wine, I use Sauvignon blanc
• Calabrian chilies to taste and preference, I do a good amount
  • I like to add some red pepper flakes as well 
• Fresh basil 
• 1 lemon, zested 
• Parmigiano Reggiano, finely grated

Directions  

1. Start by bringing a large pot of water to a boil. Season with salt and add in the noodles. Cook until al dente and if the noodles are done before the sauce is ready, drain and reserve about a cup of pasta water (you won’t need it all but just in case). 
2. In a large skillet, add the Olive oil and 3 tablespoons of butter. Stir in the shallot and grated garlic and cook for a few minutes. Add in the Calabrian chilies, and red pepper flakes if using, and cook for another minute. 
3. Add the halved cherry tomatoes and a pinch or two of salt and cook for 2 to 3 minutes. Then add in the wine and let it reduce by half. 
4. Once the pasta is ready, add it to the skillet with a ladle or two of pasta water, and the rest of the butter, and cook together for a few minutes, until the pasta is done, using as much pasta water is needed to create a sauce. Stir in the fresh basil and give it a good mix. 
5. Off the heat, toss in the zest of one lemon and as much Parmigiano Reggiano as your heart desires. Stir and taste and adjust for more seasonings. Enjoy!