Description

Lemony Cherry Tomato Pasta brings together the freshness of cherry tomatoes and the zing of lemon juice. Quick to prepare and loaded with flavor, it’s perfect for a speedy dinner that feels gourmet.

Ingredients

Scale

8 ounces uncooked pasta, (I used pappardelle)
2 tablespoons olive oil
4 large cloves garlic, pressed or finely minced
1 tablespoon tomato paste
1/4 teaspoon crushed red pepper flakes, or more/less to taste
1 pound (450g) cherry tomatoes, halved
1 teaspoon fine sea salt, plus more to taste
freshly cracked black pepper
2 tablespoons lemon juice + zest of 1 lemon
optional garnishes: chopped fresh basil, freshly grated parmesan, extra black pepper

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Instructions

Bring a large pot of generously salted water to a boil for the pasta.
Heat olive oil in a large skillet over medium heat. Add garlic, tomato paste, and red pepper flakes. Cook for 2 minutes until fragrant.
Add cherry tomatoes, salt, and black pepper to the skillet. Stir to combine. Simultaneously, add pasta to the boiling water and cook until just shy of al dente.
Cook tomato sauce for 8 to 10 minutes, stirring occasionally until tomatoes soften. Reserve about 3/4 cup of starchy pasta water, then drain pasta.
Combine the drained pasta with the sauce, adding reserved pasta water as needed to coat the pasta evenly.
Remove from heat, then mix in lemon juice and zest. Adjust seasoning with salt and pepper. Serve warm with optional garnishes.

Notes

For more flavor, let the garlic sauté longer until it turns golden brown.
Feel free to use any type of pasta you prefer for this dish.
This dish can be made vegan by omitting cheese and using nutritional yeast as a substitute.

Nutrition

Serving Size: 1/4 of recipe
Calories: 400
Sugar: 3g
Sodium: 400mg
Fat: 14g
Saturated Fat: 2g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 57g
Fiber: 4g
Protein: 13g
Cholesterol: 5mg