A simple vegetarian recipe for pasta with cherry tomatoes and garlic with chili flakes, lemon zest and fresh basil. This is the perfect weeknight dinner that is ready in 20 minutes!
¾lb340g linguine, reserve 1 cup pasta cooking water
2tablespoonolive oil
2clovesgarlic, thinly sliced
½teaspoonchili flakes
1lemon, zest only
2pintsof cherry tomatoes, sliced in half
¼teaspoonsalt
¼cupthinly sliced basil
¼cupgrated parmesan cheese
Instructions
Cook pasta according to package directions. Reserve 1 cup of pasta water.
Heat a large saute pan over medium heat, add olive oil, garlic, chili and half of the lemon zest. Cook for about 4 minutes or until garlic starts to turn golden brown and oil has a yellowy-orange hue. Reduce heat to low, add cherry tomatoes and salt, cook for 6 minutes, stirring occasionally until tomatoes are blistered, have softened and are starting to become jammy.
Add pasta to tomatoes, add reserved pasta water, ¼ cup at a time until sauce coats the pasta (you may not need all the pasta water). Toss with remaining lemon zest, basil and parmesan cheese and serve.
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