Blistered tomato white wine pasta

Last Monday for my girls night watching the bachelorette I made this delicious pasta that has been a favourite for years shared by my friend Chef Leslie Durso your gonna want to have this at your next girls night!

Blistered Tomato Linguini in a White Wine Garlic Sauce
1 lb. linguini
32 oz. grape tomatoes
1 bulb of garlic, chopped
1 bottle of Italian Pinot Grigio
salt & pepper to taste
8-10 leaves of fresh basil, thinly sliced

Put a pot of water on to boil for the pasta.
In a large frying pan, heat up a couple tbsp. of olive oil and place your tomatoes in the pan on medium-high heat. Allow the tomatoes to sizzle and begin to pop. About 5 minutes. Once they are popping and golden on the bottom, begin to swirl your pan around carefully as to not break the tomatoes. Cook another two minutes. Add in the garlic and carefully pour in the white wine. Fill till the tomatoes are almost covered. As the wine evaporates and cooks down, continue to add wine till you've used the whole bottle.
When the water is boiling, cook your pasta according to the directions on the package. When al dente, drain and add directly to your large pan. Toss the noodles in the tomatoes and wine. Add salt & pepper to taste and serve. Top with freshly chopped basil.

https://m.youtube.com/watch?v=dvb9kkcCWqY