Slice 300g baby tomatoes in half
Heat 2-4 tbsp extra virgin olive oil in a pan over medium heat
Add ½ finely diced shallot, 3 sliced garlic cloves, 1 finely chopped red chilli, 1 green chilli, and peperoncino to taste
Sauté for 3-4 minutes until fragrant
Add tomatoes and season with sea salt and black pepper
Sauté for another 3-4 minutes
Add basil stems, cover with a lid, and gently simmer for 15-20 minutes on low heat
Cook pasta in salted boiling water until al dente
Remove tomato skins and basil stems from the sauce
Stir the sauce to create a smooth consistency and season to taste
Add al dente pasta to the sauce
Add a ladle of pasta water and let the pasta finish cooking
Stir in a handful of chopped parsley and 2 tbsp extra virgin olive oil
Keep stirring to create an emulsified, cohesive sauce
Plate up and top with parmigiano reggiano and more parsley
