Cherry Tomato & Garlic Bucatini



  1. Cook your pasta in salted water according to package instructions. Drain and reserve ½ cup of the pasta cooking water.
  2. In a deep skillet or saucepot, add in your olive oil over medium heat. Then add your shallot and garlic and cook until they just start to brown.
  3. Add in your cherry tomatoes whole, season with salt & pepper, and cook until they just start to pop and get a little color on them.
  4. Add in your white wine, then bring to a boil, reduce to a simmer, and cook for about 15 minutes until it has reduced a bit and the tomatoes start to burst. With a potato masher, mash the tomatoes until they create a sauce, but make sure to leave them semi-chunky.
  5. Reduce the heat to low, and add in your vegan butter, more salt/pepper to taste, and your parmesan shreds. Cook until melted and combined, stirring frequently.
  6. Add in your cooked bucatini & a little bit of pasta water to bring it all together. Stir very well, then transfer to a bowl and top with more grated parmesan, black pepper, and fresh basil.

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