Combine wine and shallots in a saucepan over high heat. Reduce until wine is completely evaporated. Lower heat and add cream. Cook until mixture comes to a boil. Remove pan from heat, add salt and pepper to taste and whisk in tomato paste.
Return to heat and cook until mixture comes to a boil. Add garlic and a minute later, the fresh basil. Boil capellini al dente and serve immediately, covered with sauce.