Lemony Cherry Tomato Pasta

• 8 ounces uncooked pasta
• 2 tablespoons olive oil
• 4 large cloves garlic
• 1 tablespoon tomato paste
• 1/4 teaspoon crushed red pepper flakes
• 1 pound cherry tomatoes
• 1 teaspoon fine sea salt
• freshly cracked black pepper
• 2 tablespoons lemon juice
• zest of 1 lemon
• optional garnishes: chopped fresh basil, freshly-grated Parmesan

Préparation

1. 1

   Bring a large pot of generously salted water to a boil.

2. 2

   Heat the olive oil in a large skillet over medium heat. Stir in the garlic, tomato paste, and red pepper flakes, cooking for 2 minutes until fragrant.

3. 3

   Add the cherry tomatoes, salt, and black pepper to the skillet. Simultaneously, boil the pasta until just shy of al dente. Cook the tomato sauce for 8 to 10 minutes, stirring occasionally as the tomatoes break down. Reserve 3/4 cup of the starchy pasta water before draining.

4. 4

   Add the drained pasta to the skillet with a few splashes of the reserved water. Toss until the pasta is evenly coated and glossy, adding more water if necessary to achieve the desired sauce consistency.

5. 5

   Remove from heat, stir in the lemon zest and juice, and adjust seasonings. Serve warm with optional basil and Parmesan.