20 Minute Tomato Pasta
20 Minute Tomato Pasta
Ingredients
- 6 garlic, cloves, sliced
- 1/4 cup olive oil
- 2 cups cherry tomatoes, halved
- 1/2 teaspoon salt, plus more, to taste
- 1 teaspoon lemon zest
- 1/4 cup white wine
- 2 tablespoons cold butter, cubed
- 12 ounces pasta, cooked according to package directions
- 1/2 cup salty pasta water, or more, as needed
- 1/4 cup fresh basil, chopped
- 2 tablespoons fresh parsley, chopped
- 1/2 cup Parmesan cheese, grated, plus more for serving
- 1/2 lemon, juiced
Instructions
- 1
In a large skillet or pan, heat the olive oil over medium heat. Add the sliced garlic and fry until fragrant and lightly golden, about 1-2 minutes. Be careful not to burn the garlic.
⏱️ 2 min
- 2
Add the halved cherry tomatoes and a pinch of salt to the pan. Cook, stirring occasionally, until the tomatoes begin to soften and burst, about 3-4 minutes. Use a spatula or the back of a spoon to gently mash the tomatoes, helping them break down into a sauce.
⏱️ 4 min
- 3
Stir in the lemon zest and white wine. Bring to a simmer and allow the wine to reduce by half, about 1-2 minutes.
⏱️ 2 min
- 4
Remove the pan from the heat. Add the cold, cubed butter and stir vigorously until the butter melts and emulsifies into the sauce, creating a glossy consistency. Return the pan to very low heat if needed to help the butter melt completely, but do not boil.
⏱️ 1 min
- 5
Add the cooked pasta to the pan with the sauce. Pour in 1 ladle full (about 1/4 cup) of salty pasta water. Toss everything together to coat the pasta evenly.
⏱️ 1 min
- 6
Stir in the chopped fresh basil, chopped fresh parsley, grated Parmesan cheese, and the juice from half a lemon. Taste and adjust seasoning with more salt if needed.
⏱️ 1 min
- 7
If the sauce is too thick or not saucy enough, add more pasta water, 1-2 tablespoons at a time, until the desired consistency is reached. Serve immediately with extra grated Parmesan cheese.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
20 Minute Tomato Pasta
- 6 garlic, cloves, sliced
- 1/4 cup olive oil
- 2 cups cherry tomatoes, halved
- 1/2 teaspoon salt, plus more, to taste
- 1 teaspoon lemon zest
- 1/4 cup white wine
- 2 tablespoons cold butter, cubed
- 12 ounces pasta, cooked according to package directions
- 1/2 cup salty pasta water, or more, as needed
- 1/4 cup fresh basil, chopped
- 2 tablespoons fresh parsley, chopped
- 1/2 cup Parmesan cheese, grated, plus more for serving
- 1/2 lemon, juiced
Instructions
- 1
In a large skillet or pan, heat the olive oil over medium heat. Add the sliced garlic and fry until fragrant and lightly golden, about 1-2 minutes. Be careful not to burn the garlic.
⏱️ 2 min - 2
Add the halved cherry tomatoes and a pinch of salt to the pan. Cook, stirring occasionally, until the tomatoes begin to soften and burst, about 3-4 minutes. Use a spatula or the back of a spoon to gently mash the tomatoes, helping them break down into a sauce.
⏱️ 4 min - 3
Stir in the lemon zest and white wine. Bring to a simmer and allow the wine to reduce by half, about 1-2 minutes.
⏱️ 2 min - 4
Remove the pan from the heat. Add the cold, cubed butter and stir vigorously until the butter melts and emulsifies into the sauce, creating a glossy consistency. Return the pan to very low heat if needed to help the butter melt completely, but do not boil.
⏱️ 1 min - 5
Add the cooked pasta to the pan with the sauce. Pour in 1 ladle full (about 1/4 cup) of salty pasta water. Toss everything together to coat the pasta evenly.
⏱️ 1 min - 6
Stir in the chopped fresh basil, chopped fresh parsley, grated Parmesan cheese, and the juice from half a lemon. Taste and adjust seasoning with more salt if needed.
⏱️ 1 min - 7
If the sauce is too thick or not saucy enough, add more pasta water, 1-2 tablespoons at a time, until the desired consistency is reached. Serve immediately with extra grated Parmesan cheese.
⏱️ 1 min