Ingredients:

  • 1 lb (450g) whole grain spaghetti
  • 1 tbsp (15ml) sea salt
  • 2 cups (300g) cherry tomatoes, halved
  • 4 cloves (20g) garlic, thinly sliced
  • 1/4 cup (60ml) extra virgin olive oil
  • 1 cup (30g) fresh basil leaves, chiffonade
  • 1/2 tsp (3g) crushed red pepper flakes
  • 1/2 cup (50g) freshly grated Parmesan cheese
  • 1 tbsp (15ml) fresh lemon juice
  • Salt and cracked black pepper to taste

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add the pasta and cook until al dente. Note: Check the package time but taste 2 minutes early.
  2. Reserve 1 cup (240ml) of the starchy pasta water before draining the noodles. Do not skip this step, as it is the key to the sauce.
  3. Heat the olive oil in a skillet over medium high heat. Add the sliced garlic and red pepper flakes.
  4. Sauté for 1 minute until the garlic is fragrant and pale gold. Be careful not to let it turn brown or it will taste bitter.
  5. Toss in the cherry tomatoes. Cook without stirring for 2–3 minutes until the skins begin to blister and collapse.
  6. Reduce heat to low. Toss the drained pasta into the skillet.
  7. Pour in 1/2 cup (120ml) of the reserved pasta water and the Parmesan cheese.
  8. Stir vigorously for 60 seconds until the sauce transforms into a velvety glaze that coats the noodles.
  9. Remove from heat. Fold in the fresh basil and lemon juice.
  10. Season with salt and cracked black pepper to taste.