Recipes

Cherry Tomato Pasta with Parsley and Parmesan

Burst cherry tomatoes, garlic, fresh parsley, and Parmesan come together in a simple pasta that lets peak season tomatoes shine.

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Ingredients

1 lb pasta of choice

2 pints cherry tomatoes

3 tbsp olive oil

4 cloves garlic, thinly sliced

1/2 tsp red pepper flakes

salt and pepper

1/2 cup grated Parmesan, plus more for garnishing

1/2 cup parsley, roughly chopped

Zest of 1/2 lemon

Method

1. Bring a large pot of well salted water to a boil. Cook the pasta until al dente, reserving 1 cup of pasta cooking water before draining.

2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes and cook until fragrant. Add the cherry tomatoes, salt and a few grinds of black pepper. Cook, stirring occasionally until tomatoes soften and begin to burst, creating a light sauce.

3. Add the drained pasta to the skillet along with Parmesan and a splash of reserved pasta cooking water. Toss until the pasta is glossy and evenly coated, adding more water as needed to create a silky sauce.

4. Remove from heat and fold in chopped parsley and lemon zest, if using.

5. Divide among bowls and garnish with additional parsley, grated Parmesan, and freshly cracked black pepper.