Tuscan Cherry Tomato Pasta for 4 Servings

Instructions:

1. Bring 3.8L of salted water to a rolling boil in a large pot.
2. Add 450g pasta and cook for 1-2 minutes less than the box says. Note: It will finish cooking in the sauce.
3. Scoop out 240ml of the cloudy pasta water and set it aside before draining.
4. Heat 80ml olive oil in a wide skillet over medium high heat.
5. Add 500g halved cherry tomatoes and let them sit for 2-3 mins until the skins pucker and brown.
6. Stir in 20g sliced garlic and 2g red pepper flakes, sautéing for 60 seconds until the garlic smells fragrant.
7. Toss the undercooked pasta into the skillet.
8. Pour in 120ml of the reserved pasta water.
9. Increase heat to high and stir vigorously for 2 mins until a velvety glaze forms.
10. Remove from heat and stir in 15ml lemon juice, 15g torn basil, and 50g Parmesan until glossy.