1 lb Fusilli or Bucatini Pasta
2 Tbsp SOOC Meyer Lemon Olive Oil
2 pints Cherry Tomatoes
3 cloves Garlic, minced
¼ tsp SOOC French Citrus Fennel Sea Salt
⅛ tsp ground Black Pepper
¼ tsp Red Pepper Flakes
½ cup White Cooking Wine
¼ cup grated Parmesan
2 Tbsp Basil, julienned
Cook the pasta according to package instructions.
Meanwhile, heat a large pan over medium-high heat with the Meyer Lemon Olive Oil. Add the tomatoes and cook for about 10 minutes, or until the tomatoes start to burst.
Add the garlic, French Citrus Fennel Sea Salt, black pepper, red pepper flakes and cook for 1 minute, or until the garlic becomes fragrant.
Pour in the white cooking wine, bringing to a boil and turning back down to medium low heat. Let the wine cook down for 5 minutes.
Add the cooked pasta, parmesan, and 1 cup of the pasta water in with the tomatoes. Toss to combine.
Top the pasta with the chopped basil and extra grated parmesan, and serve!