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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.

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.

Stir in the lemon zest and white wine. Bring to a simmer and allow the wine to reduce by half, about 1-2 minutes.

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.

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.

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.

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.


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.

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.

Stir in the lemon zest and white wine. Bring to a simmer and allow the wine to reduce by half, about 1-2 minutes.

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.

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.

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.

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.
