Ingredients 

• 1 pound of pasta
• 1 – 2 shallots, minced 
• 1 – 2 tablespoons of finely grated garlic 
• A couple of tablespoons of Olive oil
• 6 tablespoons of butter, divided 
• 12 ounces of sungold tomatoes, cut in half
• 2 orange (yellow, gold) heirloom tomatoes, roughly chopped
• 1/4 cup of dry white wine, I use Sauvignon blanc (optional)
• Calabrian chilies to taste and preference, I do a good amount
  • I like to add some red pepper flakes as well 
• Fresh basil 
• Parmigiano Reggiano, finely grated
• Pecorino Romano, finely grated (optional)

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.
3. Add the halved sungold tomatoes and heirloom tomatoes and a good pinch or two of salt and cook for 2 to 3 minutes. I like to taste the tomatoes at this point to make sure they are well seasoned. Then add in the wine and let it reduce by half. Once the tomatoes are nice and cooked through, I like to blend the tomatoes using an immersion blender (or a blender or a food processor). If I’m feeling fancy, I’ll also strain the tomatoes so all you are left with is a smooth sauce.
4. Add the sauce back to the skillet, along with the al dente pasta and a 1/4 cup of pasta water. Stir together and then add the rest of the butter and the Calabrian chilies, and cook together for a few minutes, until the pasta is done, using as much pasta water as needed to create a sauce. Stir in the fresh basil and give it a good mix. 
5. Off the heat, stir in as much Parmigiano Reggiano and/or Pecorino Romano as your heart desires. Stir and taste and adjust for more seasonings. I usually add more red pepper flakes!