Description
This Lemony Cherry Tomato Pasta bursts with irresistible flavors. Using fresh cherry tomatoes, garlic, and zesty lemon, it’s a simple, delightful meal for any occasion.
Ingredients
Scale
- 8 ounces uncooked pappardelle pasta
- 2 tablespoons olive oil
- 4 large cloves garlic, pressed or finely minced
- 1 tablespoon tomato paste
- 1/4 teaspoon crushed red pepper flakes
- 1 pound cherry tomatoes, halved
- 1 teaspoon fine sea salt
- freshly cracked black pepper
- 2 tablespoons lemon juice
- zest of 1 lemon
- optional garnishes: chopped fresh basil, freshly-grated parmesan, extra black pepper
Instructions
- Bring a large pot of salted water to a boil for the pasta.
- Heat olive oil in a large skillet over medium heat. Add minced garlic, tomato paste, and red pepper flakes, cooking for 2 minutes until fragrant.
- Add halved cherry tomatoes, salt, and black pepper to the skillet. Stir briefly. Simultaneously, add the pasta to the boiling water and cook until just shy of al dente. Cook the sauce for 8-10 minutes, stirring occasionally, and reserve about 3/4 cup pasta water before draining the pasta.
- Add the drained pasta to the skillet with a few splashes of reserved pasta water. Toss until the pasta has a glossy coating, adding more water as necessary.
- Remove from heat and mix in lemon juice and zest. Adjust seasoning with salt, black pepper, or red pepper flakes as desired. Serve warm, garnished with basil, Parmesan, or extra black pepper.
Notes
Fresh basil and parmesan elevate the dish, adding extra flavor.
Feel free to adjust the amount of red pepper flakes based on your spice preference.
This dish is best served immediately for optimal freshness.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 5mg