0 servings
Add some oil to a pan. Toast the pasta and shallots on medium high for 2 minutes until slightly golden. Then, add in garlic and tomato paste, sauté 3 minutes on medium high, mixing often.
Add the stock one cup at a time. Add a bit of salt/pepper, basil leaves, tamari and balsamic vinegar. Simmer until pasta is al dente, should be about 9-12 minutes. There will be water left over.
Add Parmigiano. Cook while mixing together for 1 more minute.
Serve with more Parmigiano, olive oil, black pepper and crushed red peppers and that is it!
