Description

This Lemony Cherry Tomato Pasta offers a burst of flavor with fresh cherry tomatoes, garlic, and a hint of lemon. It’s easy to make, perfect for weeknight dinners, and always a crowd-pleaser.

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, 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 salted water to a boil.
In a skillet, heat olive oil over medium heat. Add garlic, tomato paste, and red pepper flakes, cooking for about 2 minutes until fragrant.
Add halved cherry tomatoes, salt, and black pepper to the skillet, combining well. Cook the pasta in the boiling water until just short of al dente while the sauce simmers for 8 to 10 minutes, stirring occasionally.
Reserve about 3/4 cup of pasta water before draining the pasta and adding it to the skillet. Toss the pasta with the sauce and incorporate reserved pasta water as needed for consistency.
Remove from heat, mixing in lemon zest and juice. Adjust seasoning with salt, black pepper, or red pepper flakes. Serve warm with optional garnishes.

Notes

Feel free to adjust the level of red pepper flakes based on your spice preference.
Adding freshly grated parmesan on top enhances the flavor profile significantly.
For a touch of creaminess, consider mixing in a splash of heavy cream or a bit of cheese.

Nutrition

Serving Size: 1 bowl
Calories: 400
Sugar: 5g
Sodium: 600mg
Fat: 15g
Saturated Fat: 2g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 55g
Fiber: 3g
Protein: 10g
Cholesterol: 5mg