When tomatoes and basil are in season, it's time for pasta! This easy weeknight meal is satisfying in it's simplicity and taste. If the sun's out, we recommend eating it al fresco.
Ingredients:
- 1 cup cherry tomatoes, halved
- 2 tbsp olive oil
- 1 tbsp of lemon juice
- 1/2 clove of garlic minced
- 1/2 tsp of salt
- 1/2 tsp of sugar
- 1/2 cup of bocconcini cherries, halved (optional)
- 250g of dried spaghetti
- 1 tsp sea salt fine (for pasta water)
- 1/4 cup of basil
- 1/2 cup of parmesan cheese (optional)
- Fresh ground pepper
Instructions:
- Add tomatoes, olive oil, lemon juice, salt, sugar, pepper and garlic to a bowl. Mix well. Let the mixture marinate while you cook the pasta.
- In a large pot of salted water to a boil and cook pasta to al dente.
- Reserve 1 cup of pasta water before straining. Strain, rinse and return to pot.
- Immediately add tomato mixture and a small splash of pasta water. Add bocconcini if using.
- Cook over medium low heat for 1-2 minutes, just long enough for tomatoes to soften slightly and cheese to start to melt at the edges. If pasta appears dry, add a bit more pasta water as you go.
- Take off heat and add basil and parmesan (optional).
- Serve and Enjoy!
