Ingredients:

  • 1 lb (450g) spaghetti or penne
  • 1 tbsp (15g) kosher salt
  • 3 tbsp (45ml) olive oil
  • 4 cloves (20g) garlic, thinly sliced
  • 2 cups (300g) cherry tomatoes, left whole
  • 1/2 tsp (3g) red pepper flakes
  • 1 cup (240ml) reserved pasta water
  • 1/2 cup (50g) grated Parmesan cheese
  • 1/4 cup (10g) fresh basil leaves, torn
  • 1 tbsp (15ml) lemon juice
  • salt to taste
  • black pepper to taste

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Reserve 1 cup of starchy pasta water before draining.
  2. While pasta cooks, heat olive oil in a wide skillet over medium-high heat. Add sliced garlic and red pepper flakes, sautéing for 1 minute until fragrant.
  3. Add whole cherry tomatoes to the skillet. Cook undisturbed for 2-3 minutes, then stir occasionally until skins pop and wrinkle.
  4. Lower heat to medium. Stir in the reserved pasta water and lemon juice, scraping the bottom of the pan.
  5. Add cooked pasta to the skillet. Toss vigorously for 1-2 minutes until the sauce forms a glossy glaze.
  6. Remove from heat. Stir in Parmesan cheese and torn basil, then season with salt and black pepper.