SPAGHETTI WITH HEIRLOOM CHERRY TOMATO, SHRIMP AND ARUGULA

SPAGHETTI WITH HEIRLOOM CHERRY TOMATO, SHRIMP AND
ARUGULA

Courtesy of Basso’s Rex Hale

SERVINGS

Ripe heirloom cherry tomatoes turn this light, fresh

seafood pasta dish into one last hurrah for summer.
½ cup extra-virgin olive oil, divided
3 cups heirloom cherry tomatoes, halved
4 garlic cloves, thinly sliced
1 tsp. crushed red chile flakes
1½ cups dry white wine
1 lb. jumbo shrimp, peeled and deveined
Kosher salt and freshly ground black pepper to taste
10 oz. fresh spaghetti*
2 Tbsp. finely chopped parsley
½ cup baby arugula
Juice of 1 lemon

• Bring a large pot of salted water to a boil.

• In a medium saute pan over medium-high heat,
warm ¼ cup olive oil. Add the tomatoes, garlic and
chile flakes and cook, stirring occasionally, until
the tomatoes begin to burst, about 6 minutes. Add
the wine and cook until reduced by half, about 6
minutes. Add the shrimp. Season lightly with salt and
pepper and cook until just pink, turning once, about 2
minutes per side.

• Meanwhile, add the pasta to the boiling water. Cook
until al dente, 30 seconds to 1 minute, then drain,
reserving ¼ cup pasta water.

• Add the pasta to the saute pan along with the
reserved pasta water, the remaining ¼ cup oil,
parsley, arugula and lemon juice. Stir to combine,
then cook until the sauce reduces and is thick
enough to coat the back of a spoon, about 5
minutes. Season to taste.

• Divide the pasta evenly between two warm bowls.
*Available at Midwest Pasta Co., 2023 Cherokee St.,
St. Louis, 314.772.7560, midwestpastaco.com