Tomato Confit Spaghettini | RICARDO

Ingredients

• 3/4 lb (340 g) spaghettini
• 2 red onions, thinly sliced
• 1/2 cup (125 ml) olive oil
• Red pepper flakes, to taste
• 8 oz (225 g) white mushrooms, quartered
• 2 garlic cloves, finely chopped
• 1 Tomato Confit recipe, cut into small pieces
• 1/4 cup (60 ml) white wine
• 1/4 cup (60 ml) chicken broth
• 1/2 cup (15 g) fresh basil leaves, finely chopped
• Fresh Parmesan cheese shavings, to taste