Linguine with Fresh Tomato Sauce
1 package Three Farm Daughters linguine
4-pounds cherry, grape or cocktail tomatoes destemmed
1 shallot minced
3 cloves garlic minced
1/4 tsp anchovy paste (optional)
½ cup white wine or white wine vinegar
1 tsp italian seasoning
Pinch of crushed red pepper flakes
Splash of cream (optional)
Salt and Pepper
Drizzle olive oil in the bottom of large sauté pan and turn burner on to med heat. Add shallots and garlic, cook for 1-2 minutes and then add tomatoes. Let tomatoes cook down for 8-10 minutes, stirring occasionally.
Add white wine or vinegar and anchovy paste, cook an additional 5 minutes. Transfer to a blender and blend until smooth. Return to pan and add dried Italian seasoning and crushed red peppers.
Prepare linguine as the sauce continues to simmer. Once noodles are cooked finish sauce with salt and pepper to taste and a slash of cream.
Drain pasta and add directly to the sauce, toss and plate. Finish with fresh basil and parmesan cheese.