Shrimp, Tomato, and Basil Pasta

Cook spaghetti according to package directions.

Make the sauce: Sauté garlic in olive oil until fragrant. Add shrimp; cook until pink.

Add cherry tomatoes and cook until skins crack. Pour in white wine and simmer until liquid is reduced to half. Season with salt and pepper.

As soon as spaghetti is done, drain using a colander. Do not wash with cold water. Set aside a little of the cooking water. After draining, immediately place noodles in sauce; toss.

Tear basil leaves by hand and add to the pasta. Pour in reserved pasta water as well.

Turn off fire and drizzle extra virgin olive oil on top.7  Transfer to a platter and top with crumbled feta cheese.

EVOO tip: We can never stress enough the importance of using a really, really good brand of olive oil. Believe us, it makes a difference. The last drizzling of extra virgin olive oil on top of the pasta adds a subtle fruity flavor that will make the dish stand out even more.