Ingredients:

  • 12 oz (340g) Spaghetti or Linguine
  • 1 tsp (6g) Fine sea salt
  • 2 cups (300g) Cherry tomatoes, halved
  • 3 tbsp (42g) Unsalted butter
  • 2 tbsp (30ml) Extra virgin olive oil
  • 4 cloves (12g) Garlic, thinly sliced
  • 1/2 tsp (1g) Red pepper flakes
  • 1/2 cup (50g) Parmesan cheese, freshly grated
  • 1/4 cup (15g) Fresh basil leaves, torn
  • 1 tsp (5ml) Fresh lemon juice

Instructions:

  1. Fill a large pot with water and salt. Bring to a rolling boil, add pasta, and cook until al dente. Reserve 1 cup of starchy pasta water before draining.
  2. Heat 2 tbsp olive oil and butter in a skillet over medium heat. Once foaming, sauté sliced garlic and red pepper flakes for 1 minute until fragrant.
  3. Add halved cherry tomatoes to the skillet. Increase heat slightly and cook for 5-7 minutes until tomatoes soften and burst.
  4. Transfer cooked pasta and 1/2 cup of reserved pasta water into the skillet. Toss vigorously over medium-high heat for 2 minutes to emulsify the sauce.
  5. Remove from heat. Stir in Parmesan cheese, fresh basil, and a drizzle of lemon juice.