Ingredients:

  • 1 lb (450g) Penne or Spaghetti
  • 4 quarts (3.8L) Water
  • 2 tbsp (30g) Kosher salt
  • 3 tbsp (45ml) Extra virgin olive oil
  • 4 cloves (20g) Garlic, thinly sliced
  • 2 cups (300g) Cherry tomatoes, halved
  • 1/2 tsp (2g) Red pepper flakes
  • 1 tsp (5g) Kosher salt
  • 1/2 tsp (3g) Black pepper
  • 1/2 cup (50g) Fresh basil leaves, torn by hand
  • 1/2 cup (50g) Freshly grated Parmesan cheese
  • 1 tbsp (15ml) Fresh lemon juice

Instructions:

  1. Bring the salted water to a rolling boil. Add the pasta and cook for 1-2 minutes less than the package instructions for al dente. Reserve 1 cup (240ml) of starchy pasta water before draining.
  2. While the pasta cooks, heat olive oil in a skillet over medium heat. Add the sliced garlic and red pepper flakes, sautéing for 1 minute until fragrant.
  3. Increase heat to medium-high and add the cherry tomatoes. Cook, stirring occasionally, for 5-7 minutes until the tomatoes are blistered and have released their juices.
  4. Toss the drained pasta into the skillet. Pour in 1/2 cup (120ml) of the reserved pasta water and the Parmesan cheese. Stir vigorously over medium heat for 1-2 minutes until a glossy glaze forms.
  5. Remove the skillet from heat and fold in the torn basil leaves and lemon juice.