LATE NIGHT PASTA

For the Late Night Pasta

Add the oil to a large skillet and preheat over medium heat.

Add the shallots and cook until the shallots turn translucent, about 1-3 minutes.

Add the garlic and tomato paste, then cook for an additional 1-2 minutes while stirring or until an orange fond forms at the bottom of the pan.

Add the cherry tomatoes to the pan and cook for 5-15 minutes or until the tomatoes have broken down and burst. If needed, add water to the pan to help break down the tomatoes.

Meanwhile, heat a large pot of water to a boil. Season with salt, then add the dried pasta and cook until the pasta is about 2 minutes shy of al dente.

Once the pasta is par-cooked and the tomatoes are burst, add the pasta to the tomato mixture along with ½ cup of the pasta cooking water.

Cover the skillet and finish cooking the pasta to al dente in the tomato sauce. If the mixture gets too dry before the pasta is done, add more pasta cooking water as needed.

Turn off the heat and uncover the skillet. Add the basil, parsley, butter and parmesan cheese, then season to taste with salt and pepper.

Finally, add the mozzarella to the pasta and cover the pan once more. Allow the cheese to melt for 2-3 minutes using the residual heat from the pasta.

Once the cheese has melted, rigorously stir the pasta to incorporate the cheese, then garnish with more parmesan cheese and chopped parsley.