Description
Lemony Cherry Tomato Pasta combines fresh cherry tomatoes and zesty lemon for a quick, delicious meal. Perfect for easy dinners or any occasion.
Ingredients
Scale
- 8 ounces uncooked 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 (450g) 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
- Start by boiling a large pot of salted water for the pasta.
- In a large skillet, heat olive oil over medium heat, then add garlic, tomato paste, and red pepper flakes. Cook for 2 minutes, stirring frequently, until fragrant.
- Add halved cherry tomatoes, salt, and black pepper to the skillet. Cook for 8 to 10 minutes until tomatoes soften, and at the same time, add pasta to the boiling water and cook until just shy of al dente. Reserve some pasta water before draining.
- Toss the drained pasta into the skillet, adding reserved pasta water bit by bit until the sauce clings lightly to the pasta.
- Remove from heat, finished with lemon juice and zest. Adjust seasoning if necessary and serve warm with desired garnishes.
Notes
Feel free to adjust the amount of red pepper flakes based on your spice preference.
For added flavor, use fresh herbs like basil or parsley as a garnish.
This dish is best served fresh, but leftovers can be stored in the fridge for a day.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 2g
- Sodium: 220mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 0mg