Ingredients:

  • 2 lbs ripe Roma or Cherry tomatoes, diced or halved
  • 4 cloves garlic, thinly sliced
  • 3 tbsp extra virgin olive oil
  • 1/2 tsp sea salt
  • 1/4 tsp freshly cracked black pepper
  • 1 cup fresh basil leaves, torn by hand
  • 1 tbsp fresh lemon juice
  • 1 lb spaghetti or linguine
  • 1 tbsp salt
  • 1/4 cup freshly grated Parmesan cheese
  • 1 pinch red pepper flakes

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add the pasta and cook for 1–2 minutes less than the package directions suggest. Reserve 1 cup of the cloudy pasta water before draining.
  2. Heat olive oil in a 12-inch skillet over medium-high heat. Add sliced garlic and red pepper flakes; sauté for approximately 60 seconds until fragrant and translucent.
  3. Increase heat to high and add the diced tomatoes. Sauté for 5–7 minutes, stirring occasionally, until tomatoes soften and release their juices. Season with salt and pepper.
  4. Lower heat to medium. Transfer undercooked pasta directly into the skillet and pour in 1/2 cup of the reserved pasta water. Toss vigorously for 2 minutes until the liquid reduces into a glossy coating.
  5. Remove from heat and stir in fresh basil leaves, lemon juice, and grated Parmesan cheese before serving.