[cooked-sharing]
Place a large pot of water over a high flame (add 1 tsp Kosher salt as soon as it begins to boil)
add 1/4 cup olive oil to a large skillet over a medium flame
when the oil is hot, add the shallot and cook about 3-4 mins until translucent (stir constantly so it does not burn)
add in the garlic and cook about 1 min
add in the tomatoes paste and stir breaking down any lumps (it will not smooth out until you add the cream)
cook the tomato paste in the shallot oil for 10 mins stirring constantly over a med/low flame
add in the crushed red pepper, salt, and zest of 1/2 of the lemon continue to stir
at this point your water should be boiling, so add the past and stir
cook the pasta according to the package for al dente (about 9 mins)
add the heavy cream to the tomato paste mixture and continue to stir until the sauce smooths out
when the pasta has cooked slowly add it to the sauce pan (be sure to reserve some of the pasta water- I don't strain my pasta, I just transfer it directly to the sauce pan with a spider or tongs)
add 1/4 cup of past water to the pasta and stir
add the juice of the lemon and continue to stir
fold in 1/2 cup of the Parm
add in 1/4 cup of chopped basil
plate the pasta on a large platter and top with the zest of the remaining 1/2 lemon, remaining Parm, fresh basil and Maldon salt
finish with a small drizzle of olive oil
Ingredients
Directions
Place a large pot of water over a high flame (add 1 tsp Kosher salt as soon as it begins to boil)
add 1/4 cup olive oil to a large skillet over a medium flame
when the oil is hot, add the shallot and cook about 3-4 mins until translucent (stir constantly so it does not burn)
add in the garlic and cook about 1 min
add in the tomatoes paste and stir breaking down any lumps (it will not smooth out until you add the cream)
cook the tomato paste in the shallot oil for 10 mins stirring constantly over a med/low flame
add in the crushed red pepper, salt, and zest of 1/2 of the lemon continue to stir
at this point your water should be boiling, so add the past and stir
cook the pasta according to the package for al dente (about 9 mins)
add the heavy cream to the tomato paste mixture and continue to stir until the sauce smooths out
when the pasta has cooked slowly add it to the sauce pan (be sure to reserve some of the pasta water- I don't strain my pasta, I just transfer it directly to the sauce pan with a spider or tongs)
add 1/4 cup of past water to the pasta and stir
add the juice of the lemon and continue to stir
fold in 1/2 cup of the Parm
add in 1/4 cup of chopped basil
plate the pasta on a large platter and top with the zest of the remaining 1/2 lemon, remaining Parm, fresh basil and Maldon salt
finish with a small drizzle of olive oil