Ingredients:
- 1/2 pound pasta (we used rigatoni)
- 3/4 cup grated Parmesan cheese (reserve some for serving)
- 2 tablespoons fresh pesto (recipe below)
- 4 garlic cloves, minced or finely chopped
- 1/4 cup white wine
- 1 teaspoon chili flakes (reduce if preferred less spicy)
- 2 teaspoons black pepper
- Kosher salt, to taste
- 4 tablespoons olive oil or unsalted butter
- 1 1/2 cups cherry tomatoes, halved
Fresh Pesto:
- 2 cups fresh basil leaves
- 1-2 tablespoons pine nuts, toasted
- 1/2 cup grated Parmesan cheese
- 2-3 garlic cloves
- 1/4 teaspoon salt
- 3 tablespoons olive oil
- 2 tablespoons water (if needed)
For Serving:
- Additional chili flakes, to taste
- Freshly ground black pepper (optional)
- Parmesan cheese for garnish