Description
The perfect summer pasta recipe is here! Cherry tomato pasta is full of juicy cherry tomatoes bursting with flavor.
Ingredients
Scale
12 ounces thick spaghetti or bucatini
⅓ extra virgin olive oil
3 cloves garlic, minced
3 pints cherry tomatoes
Juice of half a lemon
2 teaspoons lemon zest
1 teaspoon balsamic vinegar
2 teaspoons kosher salt
1 teaspoon black pepper
2 tablespoons red pepper flakes
1½ cups fresh basil leaves
¼ cup freshly shredded parmesan cheese
Instructions
- Cook the pasta in a large pot of boiling salted water according to the package directions, or until al dente. Reserve 1 cup of pasta water then drain pasta and set aside.
- In a large pan heat the oil over medium-low heat. Add half the tomatoes along with the vinegar, salt, red pepper flakes, salt and several grinds of pepper. Toss to coat. Add the garlic and cook for 1 minute, stirring, until soft and fragrant. Cook for about 8 minutes until the tomatoes break down and release their juices, stirring every minute.
- Add the remaining tomatoes and cook for about 2 more minutes until they are just starting to soften. Add the pasta and toss to combine. Add a bit of the reserved pasta waster as needed to create a sauce. Cook for 1 to 2 more minutes, or until the pasta is heated through.
- Stir in the lemon juice, lemon zest, basil and cheese right before serving.
- Prep Time: 5
- Cook Time: 15
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
