Lemon-Garlic Penne with Blistered Tomatoes
Lemon-Garlic Penne with Blistered Tomatoes
Ingredients
For the Pasta
- 12 ounces penne pasta
- 1 tablespoon kosher salt, plus more for pasta water
For the Blistered Tomatoes and Sauce
- 2 cups cherry tomatoes, halved
- 1/4 cup olive oil
- 4 cloves garlic, thinly sliced
- 1/2 teaspoon red pepper flakes
- 2 tablespoons fresh lemon juice
- 1/4 cup fresh parsley, chopped
- 1/2 cup Parmesan cheese, grated, plus more for serving
- 1/4 teaspoon black pepper, freshly ground
Instructions
- 1
Bring a large pot of generously salted water to a rolling boil. Add the penne pasta and cook according to package directions until al dente, usually 8-10 minutes. Reserve 1 cup of the pasta cooking water before draining the pasta.
⏱️ 12 min
- 2
While the pasta is cooking, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the halved cherry tomatoes and cook, stirring occasionally, for 5-7 minutes, until they begin to soften and blister.
⏱️ 7 min
- 3
Add the sliced garlic and red pepper flakes to the skillet with the tomatoes. Cook for another 1-2 minutes, stirring constantly, until the garlic is fragrant but not browned.
⏱️ 2 min
- 4
Add the drained penne pasta to the skillet with the tomatoes and garlic. Pour in the fresh lemon juice and 1/2 cup of the reserved pasta cooking water. Toss to combine.
⏱️ 2 min
- 5
Stir in the chopped fresh parsley, 1/2 cup grated Parmesan cheese, 1 tablespoon kosher salt, and 1/4 teaspoon black pepper. Toss well until the cheese is melted and a light sauce has formed. If the sauce seems too dry, add more reserved pasta water, 1-2 tablespoons at a time, until desired consistency is reached.
⏱️ 2 min
- 6
Serve immediately, garnished with additional grated Parmesan cheese if desired.
Kitchen Tools
Nutrition Facts (per serving)
Lemon-Garlic Penne with Blistered Tomatoes
For the Pasta
- 12 ounces penne pasta
- 1 tablespoon kosher salt, plus more for pasta water
For the Blistered Tomatoes and Sauce
- 2 cups cherry tomatoes, halved
- 1/4 cup olive oil
- 4 cloves garlic, thinly sliced
- 1/2 teaspoon red pepper flakes
- 2 tablespoons fresh lemon juice
- 1/4 cup fresh parsley, chopped
- 1/2 cup Parmesan cheese, grated, plus more for serving
- 1/4 teaspoon black pepper, freshly ground
Instructions
- 1
Bring a large pot of generously salted water to a rolling boil. Add the penne pasta and cook according to package directions until al dente, usually 8-10 minutes. Reserve 1 cup of the pasta cooking water before draining the pasta.
⏱️ 12 min - 2
While the pasta is cooking, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the halved cherry tomatoes and cook, stirring occasionally, for 5-7 minutes, until they begin to soften and blister.
⏱️ 7 min - 3
Add the sliced garlic and red pepper flakes to the skillet with the tomatoes. Cook for another 1-2 minutes, stirring constantly, until the garlic is fragrant but not browned.
⏱️ 2 min - 4
Add the drained penne pasta to the skillet with the tomatoes and garlic. Pour in the fresh lemon juice and 1/2 cup of the reserved pasta cooking water. Toss to combine.
⏱️ 2 min - 5
Stir in the chopped fresh parsley, 1/2 cup grated Parmesan cheese, 1 tablespoon kosher salt, and 1/4 teaspoon black pepper. Toss well until the cheese is melted and a light sauce has formed. If the sauce seems too dry, add more reserved pasta water, 1-2 tablespoons at a time, until desired consistency is reached.
⏱️ 2 min - 6
Serve immediately, garnished with additional grated Parmesan cheese if desired.