This fresh and fast crowd-pleaser could hardly be simpler to make—you don’t even have to split the little tomatoes. The result is a colorful, bright-tasting pasta that can star as the main course or play a supporting role on a buffet. Serve with extra Parmesan on the side for each guest to sprinkle on top.
Courtesy of Sharon Bowers
|1 pound thin spaghetti, such as vermicelli or cappellini||juice of 1 lemon|
|3 tablespoons extra virgin olive oil||1/2 cup chopped fresh parsley|
|3 garlic cloves, minced||salt and pepper|
|1 pound cherry or grape tomatoes||1/2 cup grated Parmesan, plus more for serving|
|1/2 teaspoon dried chili flakes (or to taste)|
Cook the pasta according to package directions. Drain and pour the pasta onto a large serving platter or bowl.
In a large skillet over medium heat, heat the olive oil and add the garlic, whole cherry tomatoes and chili flakes. Cook for 3 to 4 minutes, stirring constantly, until the cherry tomatoes start to burst. Remove from heat and add the lemon juice and parsley. Season with a sprinkle of salt and pepper, stir to combine, and pour the mixture over the pasta, scraping out all the pan juices. Sprinkle with the Parmesan and toss to combine. Serve with extra Parmesan on the side.
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