Ingredients
- 12 ounces spaghetti
- 6 tablespoons olive oil
- 2 garlic cloves minced
- 2 teaspoons Italian seasoning
- 2 cups cherry tomatoes halved
- 8 ounces fresh bocconcini drained and halved
- 2 tablespoons fresh lemon juice
- 1/2 cup fresh basil leaves roughly chopped
- Salt and ground black pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions until al dente. Drain the pasta and reserve about 1/2 cup of the pasta water.
- While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the minced garlic and Italian seasoning. Sauté for about 1 minute until fragrant. Stir in the chopped tomatoes and cook for 2 minutes until just warmed through.
- Add the drained pasta to the skillet with the tomatoes. Remove the skillet from the heat and gently toss, then add in the bocconcini, lemon juice and basil. Season with salt and pepper to taste. If desired, add a little reserved pasta water to create more of a sauce. Serve immediately.
