Pasta: Any pasta shape will do. I prefer a shape like Conchiglie, commonly known as Shells or Pipe Rigate, because these pasta shapes have concave pockets that hold sauce in every bite. 

Pasta Water: The starches found in pasta water is what gives pasta sauces their signature silky texture. Even 1/4 cup makes a difference in any pasta recipe. Collect the pasta water just before draining the cooked pasta with a ladle or heatproof measuring cup. This starchy water is liquid gold.

Olive oil: Choosing the best olive oil for salads is simple. Read the label. You want Olive oil that is cold-pressed, which means the oils are extracted without using heat. This helps preserve the oil’s nutritional value and robust flavor. Consider oils from olive-producing countries such as Italy or Greece which are known to preserve authenticity and quality. 

Grape Tomatoes: I like to use fresh tomatoes and canned tomatoes for this recipe.

Can of peeled tomatoes: Canned tomatoes are a convenient choice for homemade pasta sauce. They provide a rich, tangy flavor that forms a delicious base to this recipe.

Shallots: Shallots are small, purple colored onions. Known for its mild, subtle onion flavor with a hint of garlic. 

Parmesan or Parmigiano Reggiano: You’re going to hear this next phrase a lot on the blog so you might as well learn from me and get used to it. Freshly grated cheese is not optional.

Garlic: This recipe uses two whole heads of garlic. This equals to about 20 cloves. The garlic is roasted, which adds a subtle, robust, undertone to the pasta sauce. Although this may be true, use as much or little garlic as you prefer.

Crushed Red Pepper Flakes: This is where most of the heat comes from so don’t be shy.