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Summer Tomato Pasta, Sacha Served What

Summer Tomato Pasta

This fresh tomato pasta is exactly what I want to eat on a cool summer evening, on its own or with a nice piece of grilled steak.
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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Main Course, Side Dish
Cuisine Italian
Servings 2

Ingredients
  

  • Kosher salt
  • 6 oz. (1/2 box) spaghetti
  • 5 tablespoons extra virgin olive oil
  • ¼ large yellow onion diced
  • 4 garlic cloves thinly sliced lengthwise
  • 12 oz. cherry tomatoes
  • ¼ teaspoon red pepper flakes
  • ½ lemon juiced
  • Freshly ground black pepper
  • Fresh basil leaves torn, to taste

Instructions
 

  • Bring a large pot of heavily salted water to a boil. Add spaghetti and cook for 8 minutes, until almost cooked through but still a bit stiff (TIP: If using an alternate grain pasta, like Banza, cook for a few minutes less). Drain, reserving 1 cup pasta water (double this amount if doubling the recipe).
  • Meanwhile, heat half the olive oil in a medium pan over medium-low heat. Add onions and a pinch of Kosher salt and cook, stirring occasionally, for 4-5 minutes, until starting to turn golden. Add garlic and cook for 2 minutes, until starting to brown.
  • Add tomatoes, red pepper flakes, and a pinch of Kosher salt and cook for 2-3 minutes, until tomatoes starting to wrinkle and soften. Add ¼ cup reserved pasta water (double this amount if doubling the recipe) and cook until sauce has thickened, pressing down lightly on the tomatoes with a wooden spoon to help them burst.
  • Add drained pasta and ¼ cup pasta water into the pan and toss to combine. Continue to cook, adding in more pasta water as needed, little by little, until noodles are cooked to preference and sauce coats pasta.
  • Remove from heat. Add in lemon juice and remaining olive oil and toss to coat. Season with Kosher salt, freshly ground black pepper, and additional red pepper flakes, if desired (I used an extra ¼ teaspoon). Drizzle in more pasta water if noodles are looking too dry. Toss in torn fresh basil leaves, to taste.

Notes

Pasta is best eaten immediately. However, it can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or in a pan on the stove until warmed through. If needed when reheating, add a little water or stock and maybe another drizzle of olive oil.  
Keyword easy, summer
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