Zesty Lemon Basil Spaghetti with Roasted Cherry Tomatoes

Ingredients

• 12 oz spaghetti
• 2 cups cherry tomatoes, halved
• 3 cloves garlic, minced
• 1 cup extra-virgin olive oil
• 1 cup fresh basil leaves, chopped
• 1 lemon, zested and juiced
• 1 cup grated Parmesan cheese
• 1 tsp red pepper flakes
• to taste salt and black pepper

Method

1. 01
   Preheat your oven to 400°F (200°C). Arrange the cherry tomatoes on a baking sheet, drizzle with a tablespoon of olive oil, and season with salt and black pepper. Roast for 15-20 minutes until they are soft and slightly caramelized.
2. 02
   While the tomatoes are roasting, bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the spaghetti.
3. 03
   In a large skillet over medium heat, add the remaining olive oil and minced garlic. Sauté for about 1 minute until fragrant, but not browned.
4. 04
   Add the cooked spaghetti to the skillet, tossing to coat in the garlic oil. Add the roasted cherry tomatoes, lemon zest, lemon juice, and red pepper flakes.
5. 05
   Gradually add the reserved pasta water, as needed, to create a silky sauce that coats the spaghetti. Stir in the chopped basil leaves and grated Parmesan cheese.
6. 06
   Season with additional salt and black pepper to taste. Serve the spaghetti hot, garnished with extra basil and Parmesan if desired.