Ingredients:

  • 600g cherry tomatoes
  • 45ml extra-virgin olive oil
  • 20g garlic, thinly sliced
  • 2g red pepper flakes
  • 6g kosher salt
  • 450g spaghetti or linguine
  • 240ml reserved pasta water
  • 50g freshly grated Parmesan cheese
  • 30g fresh basil leaves, torn
  • 15ml fresh lemon juice

Instructions:

  1. Heat the olive oil in a 12-inch skillet over medium heat. Add the sliced garlic and red pepper flakes, sautéing for 1–2 minutes until fragrant and translucent.
  2. Increase heat to medium-high and add the cherry tomatoes. Cook undisturbed for 3–4 minutes, then stir occasionally until the tomatoes burst and release their juices.
  3. Boil the pasta in salted water until al dente. Before draining, reserve 1 cup of the starchy pasta water, then toss the cooked pasta directly into the skillet with the tomatoes.
  4. Pour in 1/2 cup of the reserved pasta water and the lemon juice. Toss vigorously over medium heat for 2 minutes until the sauce thickens into a silky glaze.
  5. Remove from heat and stir in the grated Parmesan cheese and torn basil leaves.