Ingredients
- 12 oz pasta (spaghetti or linguine)
- 2 cups grape tomatoes
- 3 tbsp extra virgin olive oil
- 4 garlic cloves, thinly sliced
- ½ tsp red pepper flakes (optional)
- Zest of 1 lemon
- Juice of ½ lemon
- ½ tsp salt (plus more for pasta water)
- ¼ tsp black pepper
- ½ cup fresh basil, chopped
- ¼ cup grated Parmesan cheese
-
Optional: ½ lb shrimp or grilled chicken
Instructions
Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente, reserving about ½ cup of pasta water before draining.
While the pasta cooks, heat olive oil in a large pan over medium heat, add the garlic and red pepper flakes, and sauté until fragrant (about 1–2 minutes), being careful not to burn the garlic. Add the grape tomatoes and cook for 6–8 minutes, stirring occasionally, until they soften and begin to burst, releasing their juices.
Stir in the lemon zest, lemon juice, salt, and pepper, then add the drained pasta directly into the pan along with a splash of reserved pasta water to create a light, silky sauce. Toss everything together until well combined and glossy. Remove from heat and fold in the fresh basil and Parmesan cheese.
Fresh tip: Serve warm with extra Parmesan on top and a drizzle of olive oil. Add grilled shrimp or chicken for extra protein if desired.