Lemon-Garlic Pasta with Burst Tomatoes and Basil
Ingredients
- 1 poundpasta (any shape)
- 2 cupscherry tomatoes
- 4 clovesgarlic
- 1lemon
- ¼ cupolive oil
- ·salt
- ·black pepper
- ·fresh basil
- ¼ teaspoonred pepper flakes (optional)
Prep
- 01
Mince 4 cloves garlic.
- 02
Halve 2 cups cherry tomatoes.
- 03
Zest and juice 1 lemon.
- 04
Tear a handful of fresh basil leaves for garnish.
Method
- 01
Bring a large pot of salted water to a boil. Add pasta and cook until al dente, according to package directions. Reserve 1 cup pasta water, then drain.
- 02
While pasta cooks, heat 1/4 cup olive oil in a large skillet over medium-high heat. Add minced garlic and red pepper flakes. Cook for 1 minute until fragrant.
- 03
Add cherry tomatoes to the skillet. Cook for 4–5 minutes, stirring occasionally, until tomatoes soften and begin to burst.
- 04
Add the cooked pasta to the skillet. Squeeze juice from 1 lemon into the pan (about 3 tablespoons). Add 1/2 cup pasta water and toss to combine. Cook for 1–2 minutes over medium heat.
- 05
Taste and season with salt and black pepper. Add more pasta water if the sauce seems too thick. Serve immediately, topped with fresh basil and lemon zest.
Spice Tips
For deeper umami, add 1/2 teaspoon anchovy paste or fish sauce to the oil. For creaminess, stir in a splash of pasta water mixed with 1 tablespoon butter or mascarpone. For more brightness, increase lemon juice to taste or add fresh thyme.
Make this gluten-free by using gluten-free pasta. Leftovers keep for 2 days in the fridge but taste best fresh; reheat gently with a splash of water.