Ingredients:

  • 1 lb spaghetti or linguine
  • 2 tbsp extra virgin olive oil
  • 1 tbsp kosher salt
  • 2 lbs cherry or grape tomatoes, halved
  • 4 cloves garlic, thinly sliced
  • 1 tsp red pepper flakes
  • 1 cup fresh basil leaves, chiffonaded
  • 1/2 cup freshly grated Parmesan cheese
  • 1 tsp lemon zest

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add the pasta and cook until al dente (usually 1-2 minutes less than package instructions). Reserve 1 cup of starchy pasta water before draining.
  2. Heat 2 tbsp of olive oil in a large skillet over medium-high heat. Add halved tomatoes and sauté without stirring for 2-3 minutes until the skins begin to blister and char.
  3. Add the sliced garlic and red pepper flakes to the skillet, stirring for 60 seconds until the garlic is fragrant and translucent.
  4. Reduce heat to medium. Add the cooked pasta directly into the skillet along with 1/2 cup of the reserved pasta water. Toss vigorously for 2 minutes until the tomato juices merge with the water to create a glossy glaze.
  5. Turn off the heat and fold in the fresh basil, Parmesan cheese, and lemon zest. Toss until the cheese is melted and the basil is just wilted.