Ingredients
Scale
- 10 ounces spaghetti
- 2 cups cherry tomatoes, halved
- 3 tablespoons extra-virgin olive oil
- 4 cloves garlic, minced
- 1 cup fresh basil leaves, chopped
- ¼ cup grated Parmesan cheese
- Juice of 1 lemon
- Salt and pepper to taste
Instructions
- In a large pot, bring salted water to a boil and cook the spaghetti until al dente according to package instructions. Drain and reserve ½ cup of pasta water.
- In a skillet over medium heat, warm the olive oil. Add halved cherry tomatoes and sauté for about 5-7 minutes until softened. Stir in minced garlic and cook for an additional 1-2 minutes until fragrant.
- Season the tomato mixture with salt, black pepper, and optional red pepper flakes.
- Add the drained spaghetti to the skillet with the tomato mixture. Toss well to combine, adding reserved pasta water as needed to adjust sauce consistency.
- Remove from heat and stir in chopped basil and lemon juice. Top with grated Parmesan before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 4g
- Sodium: 260mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 10mg