Lemony Cherry Tomato Pasta
A bright and jammy tomato pasta that comes together in one skillet for a perfect summer dinner.
recipesbynani.comThis dish is truly my favorite way to celebrate summer flavors. The cherry tomatoes soften into a sweet and jammy sauce that pairs beautifully with fresh lemon and plenty of garlic.
It is my go to dinner when I want something fresh that takes less than twenty minutes to put together. My best tip is to use the best quality olive oil you have since it makes the base of the sauce taste so much better.
🧺 Ingredients
- 12 ounces of your favorite pasta
- 1/3 cup extra virgin olive oil
- 2 pints cherry tomatoes
- 4 cloves garlic, thinly sliced
- 1/2 teaspoon crushed red pepper flakes
- 1 medium lemon, zested and juiced
- 1/2 cup grated Parmesan cheese
- 1/4 cup fresh basil leaves, torn
- Salt and black pepper to taste
👩🍳Instructions
- 1
Bring a large pot of salted water to a boil and cook your pasta according to the package directions.
- 2
While the pasta cooks, heat the olive oil in a large skillet over medium heat.
- 3
Add the cherry tomatoes to the skillet with a pinch of salt. Cook them for about ten minutes, stirring occasionally, until they burst and become jammy.
- 4
Stir in the sliced garlic and crushed red pepper flakes. Cook for another minute until the garlic is fragrant.
- 5
Drain the pasta, reserving a splash of the cooking water, and add the noodles directly into the skillet with the tomatoes.
- 6
Add the lemon zest, lemon juice, and half of the Parmesan cheese. Toss everything well over low heat, adding a little pasta water if the sauce needs to be thinned out.
- 7
Remove from the heat, stir in the fresh basil, and serve with the remaining Parmesan on top.
💡 Tips
Store any leftovers in an airtight container in the fridge for up to two days. This dish is great served with extra lemon wedges on the side for guests who like a bit more zing.
Made this recipe? Let us know how it went.
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