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Lemony Cherry Tomato Pasta Recipe

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4 from 40 reviews

A bright and flavorful Lemony Cherry Tomato Pasta featuring tender pappardelle tossed in a garlicky tomato sauce with hints of red pepper flakes and fresh lemon zest, finished with optional basil and Parmesan for a refreshing and easy weeknight meal.

Ingredients

Pasta

  • 8 ounces uncooked pappardelle pasta

Sauce

  • 2 tablespoons olive oil
  • 4 large cloves garlic, pressed or finely minced
  • 1 tablespoon tomato paste
  • 1/4 teaspoon crushed red pepper flakes, or more/less to taste
  • 1 pound (450g) cherry tomatoes, halved
  • 1 teaspoon fine sea salt, plus more to taste
  • Freshly cracked black pepper
  • 2 tablespoons lemon juice
  • Zest of 1 lemon

Optional Garnishes

  • Chopped fresh basil
  • Freshly-grated Parmesan cheese
  • Extra black pepper

Instructions

  1. Prep the pasta water: Bring a large pot of generously salted water to a rolling boil to ensure your pasta cooks evenly and is well-seasoned from the inside out.
  2. Sauté the aromatics: Heat olive oil in a large skillet over medium heat. Add minced garlic, tomato paste, and crushed red pepper flakes. Stir frequently for about 2 minutes until fragrant and the tomato paste slightly darkens to build a rich flavor base.
  3. Cook the pasta and start the sauce: Add halved cherry tomatoes, sea salt, and freshly cracked black pepper to the skillet. Stir briefly to combine. Simultaneously, add the pasta to the boiling water and cook until just shy of al dente, following package instructions closely. Allow the tomato sauce to simmer for 8 to 10 minutes, stirring every few minutes as the tomatoes cook down into a saucy consistency. Reserve about 3/4 cup of the starchy pasta cooking water before draining the pasta.
  4. Toss the pasta: Transfer the drained pasta to the skillet with the tomato sauce. Add a few splashes of the reserved pasta water and toss gently but thoroughly to coat each strand of pasta. Add more pasta water as needed so the sauce clings lightly and glossily to the noodles.
  5. Finish and serve: Remove the skillet from heat and immediately toss in the lemon zest and lemon juice. Taste and adjust seasoning with additional salt, black pepper, or red pepper flakes. Serve the pasta warm, topped with optional fresh basil, a sprinkle of freshly-grated Parmesan, and extra black pepper if desired. Enjoy your fresh, vibrant pasta dish!

Notes

  • Reserve pasta water to adjust sauce consistency and help it cling to the pasta.
  • Use fresh lemon zest and juice for the best bright citrus flavor.
  • Adjust red pepper flakes according to your spice preference.
  • Pappardelle works great, but any wide or flat pasta will complement the sauce nicely.
  • Fresh basil and Parmesan add bright and savory finishing touches but can be omitted for a dairy-free or vegan meal.

Find it online: https://justsosavory.com/lemony-cherry-tomato-pasta-recipe/