1/4 tsp red pepper flakes 1 c tomatoes (peeled and seeded) 1/2 tsp anchovy paste 1 Tbsp minced garlic 2 Tbsp olive oil 1 1/2 oz Chardonnay 1 c Cappellini 1 tsp basil, chopped 1 Tbsp parmesan salt & pepper to taste
1. Heat in medium sauté pan 2. Add pepper flakes, anchovy, and garlic. 3. Add tomatoes, sauté 4. Deglaze with wine, let simmer for 3 minutes. 5. Add cappellini, stir in basil and salt and pepper to taste. 6. Sprinkle with Parmesan.
Chef Jamie Shrader, Finale's Restaurant
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