Pasta with lemon, tomatoes and basil

Pasta with lemon, tomatoes and basil

INGREDIENTS
1 lb. spaghetti
1 lb. cherry tomatoes, halved and cut in half
25 shredded basil leaves
1 teaspoon of salt
1/2 cup of olive oil
2 garlic cloves, finely chopped
1 tablespoon of lemon zest
1 cup grated Parmesan cheese
1/4 cup lemon juice
pepper


PREPARATION
1. In a large saucepan of salted boiling water, cook pasta for 8 minutes or until al dente. Drain the pasta by reserving 1 t (250 ml) of the cooking water. Book.

2. Meanwhile, in a bowl, combine tomatoes, basil and salt. Book.

3. In a large skillet, heat oil over medium heat. Add the garlic and the lemon zest, and cook, stirring, for 1 minute. Add the reserved pasta and tomato mixture, half of the parmesan cheese and lemon juice. Add enough reserved cooking water to coat the pasta and obtain a creamy consistency. Mix well. Season with pepper and garnish with remaining Parmesan cheese.

variants
This recipe is a beautiful base: it is easy to incorporate ingredients according to our desires. Here are some suggestions: 2 t (500 mL) spinach or rocket leaves, 1 t (250 mL) chopped artichoke hearts, 1/4 t (60 mL) chopped dried tomatoes, 1 lb (500 mL) (g) cooked shrimp or 1 1/2 t (375 ml) cooked fried chicken, or 1/2 t (125 ml) crumbled blue cheese or goat cheese.


A good thing
The secret of this pasta is in the sauce: just add enough cooking water to reveal the aromas and bind the ingredients.