Pasta with Dried Tomatoes
Cook the pasta in boiling salt water until al dente. Rinse and shake the basil dry. Pluck the basil leaves from the stalks and cut into fine strips.
Drain the tomatoes, making certain to catch the oil. Cut the tomatoes into thin strips. Peel and chop the shallots and garlic. Sweat the shallots and garlic in a hot pan with 2 tablespoons of tomato oil. Add the tomatoes and saute briefly. Remove from the heat.
Heat the wine, cream and 60 grams (approximately 1/4 cup) of parmesan in a saucepan. Season with salt and pepper and allow to thicken.
Drain the pasta. Add to the pan with the tomatoes. Heat again, toss well, and season to taste. Transfer to plates. Drizzle with the wine and cream sauce and sprinkle with the remaining parmesan. Garnish with the basil and serve.