Description

This Lemony Cherry Tomato Pasta showcases vibrant cherry tomatoes and zesty lemon, creating an irresistible meal that’s quick and easy to prepare—perfect for busy weeknights or a delightful lunch option.

Ingredients

Scale

8 ounces uncooked pappardelle pasta
2 tablespoons olive oil
4 large cloves garlic, pressed or finely minced
1 tablespoon tomato paste
1/4 teaspoon crushed red pepper flakes, or more/less to taste
1 pound (450g) cherry tomatoes, halved
1 teaspoon fine sea salt, plus more to taste
freshly cracked black pepper to taste
2 tablespoons lemon juice
zest of 1 lemon
optional garnishes: chopped fresh basil, freshly-grated parmesan, extra black pepper

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Instructions

Bring a large pot of generously salted water to a boil for the pasta.
Heat olive oil in a large skillet over medium heat. Stir in garlic, tomato paste, and red pepper flakes, cooking for 2 minutes until fragrant.
Add cherry tomatoes, salt, and black pepper to the skillet; stir briefly. Simultaneously, cook the pasta in the boiling water until just shy of al dente, and cook the sauce for 8 to 10 minutes until the tomatoes begin to soften. Reserve about 3/4 cup of starchy pasta water before draining the pasta.
Add the drained pasta to the skillet with a few splashes of reserved pasta water. Toss until the pasta is glossy and evenly coated, adding more pasta water as needed.
Remove from heat and mix in the lemon zest and juice. Adjust seasoning with additional salt or pepper as needed. Serve warm, garnished with basil, parmesan, and extra black pepper.

Notes

For a vegetarian option, skip the parmesan or use a plant-based alternative.
Feel free to adjust the crushed red pepper flakes for your preferred spice level.
Any long pasta can work in this recipe if you can’t find pappardelle.

Nutrition

Serving Size: 1 serving
Calories: 420
Sugar: 5g
Sodium: 310mg
Fat: 15g
Saturated Fat: 2g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 60g
Fiber: 3g
Protein: 12g
Cholesterol: 5mg