Spaghetti with Fresh Tomatoes and Basil | Williams Sonoma

Ingredients

• 3 1/4 cups (1 lb./500 g) all-purpose flour
• 2 eggs
• 6 Tbs. water
• <br> 3 Tbs. olive oil
• 1 pint cherry tomatoes
• 2 Tbs. chopped shallots
• 2 tsp. minced garlic
• Pinch of red pepper flakes
• 2 plum tomatoes, grated
• 1/2 cup (4 fl. oz./125 ml) white wine
• 2 Tbs. unsalted butter
• 2 heirloom tomatoes, cut into bite-size wedges
• 1/4 cup (1 oz./30 g) grated Parmesan cheese
• Kosher salt and freshly ground pepper
• 1/4 cup (1/2 oz./15 g) chopped fresh basil