Pasta with cherry tomatoes and garlic

By cindyandmojo

Ingredients

• 3/4 lb (340g) linguine, reserve 1 cup pasta cooking water
• 2 tbsp olive oil
• 2 cloves garlic, thinly sliced
• 1/2 tsp chili flakes
• zest of 1 lemon, divided
• 2 pints of cherry tomatoes, halved
• 1/4 cup thinly sliced basil
• 1/4 cup grated parmesan cheese

Preparation

Step 1

3/4 lb (340g) linguine, reserve 1 cup pasta cooking water

Cook pasta according to package directions. Reserve 1 cup of pasta water.

Add oil to a large saute pan.Turn heat on medium, add garlic, chili and half of lemon zest. Cook for about 4 minutes or until garlic starts to brown. Turn heat down to low, add cherry tomatoes and cook for 6 minutes, stirring occasionally until tomatoes are blistered and have softened.

Add pasta and cooking water, 1/4 cup at a time until sauce coats the pasta (you won't need all the cooking water). Toss with remaining lemon zest, basil and parmesan cheese and serve.