INGREDIENTS
1/4 cup
Basil, fresh
1 pint
Cherry tomatoes
2 tsp
Garlic
2
Heirloom tomatoes
2
Plum tomatoes
2 tbsp
Shallots
2
Eggs
3 1/4 cups
All-purpose flour
1
Kosher salt and freshly ground pepper
1 pinch
Red pepper flakes
2 tbsp
Butter, unsalted
1/4 cup
Parmesan cheese, grated
1/2 cup
White wine
6 tbsp
Water
3 Tbs. olive oil