Ingredients
- 8 ounces spaghetti pasta
- 1 cup reserved pasta water
- 1 1/2 tablespoons extra-virgin olive oil
- 2 garlic cloves minced
- 1/4 teaspoon chili flakes optional
- 2 cups cherry tomatoes halved
- Kosher salt to taste
- Freshly ground black pepper to taste
- 1 cup fresh basil leaves torn
- Extra olive oil for drizzling
- Juice of 1 lemon, optional
- Grated Parmesan cheese, optional
Instructions
- Fill a large pot with salted water and bring it to a boil. Cook the spaghetti per the package instructions until al dente. Save 1 cup of the pasta water before draining the spaghetti.
- Meanwhile, as the pasta cooks, heat olive oil in a large skillet over medium heat. Add the minced garlic and chili flakes, and sauté for about 1 minute until the garlic becomes fragrant.
- Add the halved cherry tomatoes, salt, and black pepper to the skillet. Cook for 5-7 minutes until the tomatoes soften and begin to release their juices.
- Stir in the torn basil leaves. Add the cooked pasta to the skillet and toss everything together. If needed, slowly add some reserved pasta water to help coat the pasta evenly.
- Taste and adjust the seasoning if necessary. Plate the pasta, drizzle a little extra olive oil and lemon juice over the pasta. Top with grated Parmesan cheese if desired.
- Serve hot and enjoy.