50 lines
2.6 KiB
Markdown
50 lines
2.6 KiB
Markdown
# Flavor-Packed Cherry Tomato and Basil Pasta
|
|
|
|
## Ingredients:
|
|
- 250g pasta (spaghetti or linguine work well)
|
|
- 500g cherry tomatoes, left whole
|
|
- 4 cloves garlic, thinly sliced
|
|
- 1/4 cup extra virgin olive oil
|
|
- 2 tbsp balsamic vinegar
|
|
- 1 lemon, zested and juiced
|
|
- Large handful of fresh basil leaves
|
|
- Salt and freshly ground black pepper
|
|
- Grated Parmesan cheese (optional)
|
|
- Red pepper flakes (optional)
|
|
|
|
## Instructions:
|
|
|
|
1. Bring a large pot of salted water to boil for the pasta.
|
|
|
|
2. While waiting for the water to boil, prepare your ingredients:
|
|
- Slice the garlic
|
|
- Zest and juice the lemon
|
|
- Wash the cherry tomatoes
|
|
|
|
3. In a large, cold skillet, combine the olive oil and sliced garlic. Place over medium heat and slowly bring up to temperature. This allows the garlic to infuse the oil as it heats.
|
|
|
|
4. Once the garlic starts to sizzle and turn golden (about 2-3 minutes), add the whole cherry tomatoes to the pan. Season with salt and pepper.
|
|
|
|
5. Cook the tomatoes, shaking the pan occasionally, until they start to burst and release their juices (about 5-7 minutes).
|
|
|
|
6. While the tomatoes are cooking, add the pasta to the boiling water and cook until al dente according to package instructions. Reserve 1 cup of pasta water before draining.
|
|
|
|
7. Once most of the tomatoes have burst, add the balsamic vinegar to the pan and stir, scraping up any browned bits from the bottom of the pan.
|
|
|
|
8. Add half of the lemon juice and zest to the tomato mixture, stirring to combine.
|
|
|
|
9. Drain the pasta and add it directly to the skillet with the tomato sauce. Toss everything together, adding splashes of reserved pasta water as needed to create a silky sauce that coats the pasta.
|
|
|
|
10. Remove the skillet from heat. Tear most of the basil leaves and add them to the pasta, reserving a few for garnish. Toss gently to combine.
|
|
|
|
11. Taste and adjust seasoning with salt, pepper, and more lemon juice if needed.
|
|
|
|
12. Serve immediately, garnished with the remaining basil leaves, a drizzle of olive oil, and grated Parmesan cheese if desired. Offer red pepper flakes on the side for those who want added heat.
|
|
|
|
## Tips for Maximum Flavor:
|
|
- Don't overcrowd the pan when cooking the tomatoes. If necessary, cook in batches to ensure they burst and caramelize rather than steam.
|
|
- The pasta water is key to creating a silky sauce. Don't forget to reserve some before draining!
|
|
- Adjust the amount of lemon juice to your taste. The goal is to brighten the dish without overpowering the other flavors.
|
|
- For an extra flavor boost, you can add a small pat of butter when tossing the pasta with the sauce.
|
|
|
|
Enjoy your flavor-packed pasta dish! |