Ingredients:

  • 2 cups (300g) cherry tomatoes, halved
  • 1/4 cup (60ml) extra virgin olive oil
  • 4 cloves (20g) garlic, thinly sliced
  • 1/2 tsp (1g) red pepper flakes
  • 8 oz (225g) spaghetti or linguine
  • 1/2 cup (15g) fresh basil, torn by hand
  • 1/2 cup (50g) parmesan cheese, freshly grated
  • 1 tsp (6g) sea salt
  • 1 tbsp (15ml) fresh lemon juice
  • 1/2 cup (120ml) reserved pasta water

Instructions:

  1. Bring a large pot of heavily salted water to a rolling boil. Add pasta and cook according to package directions, stopping 2 minutes before the 'al dente' time. Reserve 1/2 cup (120ml) of starchy pasta water before draining.
  2. While pasta cooks, heat olive oil in a skillet over medium heat. Add sliced garlic and red pepper flakes, sautéing for 1-2 minutes until garlic is translucent and fragrant.
  3. Increase heat to medium-high and add halved cherry tomatoes. Cook for 5-7 minutes without stirring frequently until tomatoes collapse and edges are slightly charred.
  4. Reduce heat to low. Stir in the reserved pasta water and lemon juice, scraping the bottom of the pan. Add the undercooked pasta and stir vigorously for 2 minutes until a velvety glaze forms.
  5. Remove the pan from the heat. Fold in the torn basil and grated Parmesan cheese until well combined.