Source: Chef Jamie Shrader, Finale’s Restaurant, Tulsa, Oklahoma 1/4 teaspoon red pepper flakes 1 cup tomatoes, peeled and seeded 1/2 teaspoon anchovy paste 1 tablespoon minced garlic 2 tablespoons olive oil 1-1/2 ounces Chardonnay 1 cup Cappellini 1 teaspoon basil, Read More …