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Bring a large pot of salted water to a rolling boil over high heat. Add the spaghetti and cook according to package directions until al dente, about 8 to 10 minutes. Before draining, reserve 1 1/2 cups of the pasta cooking water.
While the pasta cooks, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the minced garlic and red pepper flakes and cook for 1 minute until fragrant, being careful not to burn the garlic.
Add the halved cherry tomatoes to the skillet. Cook for 5 to 7 minutes, stirring occasionally, until the tomatoes begin to soften and burst. Use the back of a spoon to gently press some of the tomatoes to release their juices.
Remove the skillet from the heat. Stir in the lemon zest, fresh lemon juice, and chopped basil. Season with 1 teaspoon of salt and 1/2 teaspoon of freshly ground black pepper.
Drain the cooked spaghetti and add it directly to the skillet with the tomato mixture. Add 1/2 cup of the reserved pasta cooking water and toss well to combine. The pasta will absorb the flavors and the sauce will emulsify.
Add the grated Parmesan cheese and toss again. If the sauce seems too dry, add more of the reserved pasta water, 1/4 cup at a time, until the desired consistency is reached. Taste and adjust seasoning with additional salt and pepper if needed.
Serve immediately, garnished with extra grated Parmesan cheese and fresh basil leaves if desired.

Bring a large pot of salted water to a rolling boil over high heat. Add the spaghetti and cook according to package directions until al dente, about 8 to 10 minutes. Before draining, reserve 1 1/2 cups of the pasta cooking water.
While the pasta cooks, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the minced garlic and red pepper flakes and cook for 1 minute until fragrant, being careful not to burn the garlic.
Add the halved cherry tomatoes to the skillet. Cook for 5 to 7 minutes, stirring occasionally, until the tomatoes begin to soften and burst. Use the back of a spoon to gently press some of the tomatoes to release their juices.
Remove the skillet from the heat. Stir in the lemon zest, fresh lemon juice, and chopped basil. Season with 1 teaspoon of salt and 1/2 teaspoon of freshly ground black pepper.
Drain the cooked spaghetti and add it directly to the skillet with the tomato mixture. Add 1/2 cup of the reserved pasta cooking water and toss well to combine. The pasta will absorb the flavors and the sauce will emulsify.
Add the grated Parmesan cheese and toss again. If the sauce seems too dry, add more of the reserved pasta water, 1/4 cup at a time, until the desired consistency is reached. Taste and adjust seasoning with additional salt and pepper if needed.
Serve immediately, garnished with extra grated Parmesan cheese and fresh basil leaves if desired.