Burst Tomato & Lemon Pasta with Crispy Garlic
Ingredients
- 1 poundpasta (any shape)
- 2 poundscherry tomatoes
- 6 clovesgarlic
- 2lemon
- ½ cupolive oil
- ¼ teaspoonred pepper flakes
- 1 teaspoonkosher salt
- ½ teaspoonblack pepper
- ½ cupfresh basil (loosely packed)
- ¾ cupparmesan cheese
Prep
- 01
Zest both lemons before juicing them.
- 02
Halve 2 pounds cherry tomatoes.
- 03
Mince 6 cloves garlic.
- 04
Chop 1/2 cup fresh basil leaves.
Method
- 01
Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Reserve 1 cup pasta water, then drain.
- 02
While pasta cooks, heat 1/2 cup olive oil in a large skillet over medium heat. Add 6 minced garlic cloves and red pepper flakes. Cook for 2-3 minutes, stirring often, until garlic is golden and fragrant.
- 03
Add 2 pounds cherry tomatoes to the skillet and increase heat to medium-high. Cook for 6-8 minutes, stirring occasionally, until tomatoes begin to burst and release their juices.
- 04
Juice 2 lemons into the skillet. Stir in the cooked pasta, 1 teaspoon salt, and 1/2 teaspoon black pepper. Add 1/2 cup reserved pasta water and toss gently until the pasta is coated and the sauce comes together. Add more pasta water if needed for a light, silky consistency.
- 05
Remove from heat. Stir in chopped fresh basil. Divide among bowls and finish with grated parmesan cheese and a drizzle of extra olive oil.
Spice Tips
For a spicier bite, increase red pepper flakes to 1/2 teaspoon or add a pinch of cayenne. To deepen savory notes, stir in a handful of torn fresh mint or oregano. If you prefer richness, finish with a dollop of ricotta or mascarpone.
Bursting tomatoes create a naturally light sauce without cream. For make-ahead: prepare all vegetables and herbs up to 2 hours in advance, store separately, and cook just before serving for best flavor.