Ingredients:

  • 1 lb (450g) spaghetti
  • 4 qt (3.8L) water
  • 2 tbsp (30g) kosher salt
  • 3 cups (600g) cherry tomatoes, whole
  • 1/3 cup (80ml) extra virgin olive oil
  • 6 cloves (30g) garlic, thinly sliced
  • 1 tsp (2g) red pepper flakes
  • 1 tsp (6g) kosher salt
  • 1/2 tsp (3g) cracked black pepper
  • 1/2 cup (50g) grated Parmesan cheese
  • 1/4 cup (15g) fresh basil leaves, torn
  • 1 tbsp (15ml) lemon juice

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions, but remove the noodles 2 minutes before they are al dente. Reserve 1 cup (240ml) of the starchy pasta water before draining.
  2. Heat olive oil in a 12-inch skillet over medium heat. Add sliced garlic and red pepper flakes; sauté for 2 minutes until fragrant and translucent.
  3. Increase heat to medium-high and add cherry tomatoes. Cook undisturbed for 3-4 minutes, then stir and cook for another 5 minutes until skins shrivel and tomatoes burst into a jammy base.
  4. Stir in salt, pepper, and lemon juice. Pour in 1/2 cup (120ml) of the reserved pasta water and stir vigorously to emulsify the oil and juices.
  5. Add the undercooked pasta to the skillet. Toss continuously for 2 minutes over medium heat until the sauce thickens and glazes the noodles.
  6. Remove from heat and stir in grated Parmesan and torn basil until the cheese is melted.