Ingredients:

  • 1 lb (450g) Spaghetti or Linguine
  • 4 qt (3.8L) Water
  • 2 tbsp (30g) Sea salt
  • 2 cups (300g) Cherry tomatoes, halved
  • 3 tbsp (45ml) Extra virgin olive oil
  • 4 cloves (20g) Garlic, thinly sliced
  • 1/4 tsp (1g) Red pepper flakes
  • 1 tbsp (15ml) Fresh lemon juice
  • 1/2 tsp (3g) Salt
  • 1/4 tsp (1g) Cracked black pepper
  • 1 cup (30g) Fresh basil leaves, chiffonade
  • 1/2 cup (50g) Freshly grated Parmesan cheese
  • 1 tsp (2g) Lemon zest

Instructions:

  1. Bring the salted water to a rolling boil.
  2. Add the pasta and cook for 1–2 minutes less than the package directions to maintain an al dente texture.
  3. Reserve 1 cup (240ml) of the starchy pasta water before draining the pasta.
  4. While the pasta boils, heat the olive oil in a large skillet over medium heat.
  5. Add the sliced garlic and red pepper flakes; sauté for about 1 minute until fragrant and translucent.
  6. Add the halved cherry tomatoes and cook for 5–7 minutes, stirring occasionally, until they soften and release their juices.
  7. Transfer the drained pasta directly into the skillet with the tomatoes.
  8. Pour in 1/2 cup (120ml) of the reserved pasta water and the lemon juice.
  9. Toss vigorously over medium-high heat for 2 minutes until the liquid reduces into a glossy coating.
  10. Remove from heat and stir in the fresh basil, grated Parmesan cheese, and lemon zest.