Lemon Basil Spaghetti with Cherry Tomatoes
Lemon Basil Spaghetti with Cherry Tomatoes
Ingredients
- 1 pound spaghetti
- 2 cups cherry tomatoes, halved
- 4 garlic, minced
- 1/2 cup fresh basil, packed, roughly chopped
- 1 lemon, zested and juiced
- 1/4 cup extra virgin olive oil
- 1/4 teaspoon red pepper flakes
- 1 teaspoon Kosher salt, plus more for pasta water
- 1/2 teaspoon black pepper, freshly ground
- 1/2 cup Parmesan cheese, freshly grated, plus more for serving
Instructions
- 1
Bring a large pot of generously salted water to a rolling boil. Add the spaghetti and cook according to package directions until al dente, usually 8 to 10 minutes. Before draining, reserve 1 1/2 cups of the pasta cooking water.
⏱️ 10 min - 2
While the pasta is cooking, heat the extra virgin 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.
⏱️ 2 min - 3
Add the halved cherry tomatoes and lemon zest to the skillet. Cook for 5 to 7 minutes, stirring occasionally, until the tomatoes begin to soften and burst. Season with 1 teaspoon of Kosher salt and 1/2 teaspoon of freshly ground black pepper.
⏱️ 7 min - 4
Drain the cooked spaghetti and add it directly to the skillet with the tomatoes. Add the chopped fresh basil and the juice from the lemon. Pour in 1/2 cup of the reserved pasta cooking water.
⏱️ 2 min - 5
Toss the spaghetti vigorously with tongs for 1 to 2 minutes, allowing the sauce to emulsify and coat the pasta. If the sauce seems too thick, add more pasta water, 1/4 cup at a time, until desired consistency is reached.
⏱️ 2 min - 6
Stir in the 1/2 cup of freshly grated Parmesan cheese. Taste and adjust seasoning with additional salt and pepper if needed. Serve immediately, topped with extra grated Parmesan cheese if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Lemon Basil Spaghetti with Cherry Tomatoes
Ingredients
- 1 pound spaghetti
- 2 cups cherry tomatoes, halved
- 4 garlic, minced
- 1/2 cup fresh basil, packed, roughly chopped
- 1 lemon, zested and juiced
- 1/4 cup extra virgin olive oil
- 1/4 teaspoon red pepper flakes
- 1 teaspoon Kosher salt, plus more for pasta water
- 1/2 teaspoon black pepper, freshly ground
- 1/2 cup Parmesan cheese, freshly grated, plus more for serving
Instructions
- 1
Bring a large pot of generously salted water to a rolling boil. Add the spaghetti and cook according to package directions until al dente, usually 8 to 10 minutes. Before draining, reserve 1 1/2 cups of the pasta cooking water.
⏱️ 10 min - 2
While the pasta is cooking, heat the extra virgin 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.
⏱️ 2 min - 3
Add the halved cherry tomatoes and lemon zest to the skillet. Cook for 5 to 7 minutes, stirring occasionally, until the tomatoes begin to soften and burst. Season with 1 teaspoon of Kosher salt and 1/2 teaspoon of freshly ground black pepper.
⏱️ 7 min - 4
Drain the cooked spaghetti and add it directly to the skillet with the tomatoes. Add the chopped fresh basil and the juice from the lemon. Pour in 1/2 cup of the reserved pasta cooking water.
⏱️ 2 min - 5
Toss the spaghetti vigorously with tongs for 1 to 2 minutes, allowing the sauce to emulsify and coat the pasta. If the sauce seems too thick, add more pasta water, 1/4 cup at a time, until desired consistency is reached.
⏱️ 2 min - 6
Stir in the 1/2 cup of freshly grated Parmesan cheese. Taste and adjust seasoning with additional salt and pepper if needed. Serve immediately, topped with extra grated Parmesan cheese if desired.
⏱️ 1 min