This is such a simple dish but so delicious that I had to share the recipe with you. The perfect summer food thanks to the cherry tomatoes and fresh basil – and the fact you won’t need the oven on!
I love the freshness of the lemon in this against the bright juicy tomatoes, fragrant basil and garlic. Simple flavours like this are so great together!
This is now one of 3 pastas I have on rotation at the moment, the others are: Zucchini and Broad bean pasta and Salmon, fennel and pea pasta. All three are comforting in their fresh flavours and simplicity. I love pasta but I know some people struggle with it. If you’re going gluten free then you could try this with lentil pasta as it’s delicious, a short pasta will work fine too. You could also try using zoodles for a light alternative. Just keep them raw and toss them in the sauce to cook gently at the last moment. If you’re not gluten intolerant but find some pasta doesn’t agree with you give spelt pasta a shot, it’s nutty in flavour and has a good texture. Some people find it easier to digest than regular wheat.
Serve this with a fresh green salad such as this simple zucchini and pea one or this beautiful green number loaded with addictive crispy croutons.
With just a week before Christmas I thought the colours of this dish were particularly appropriate!
If you love simple, easy to cook meals like this then make sure you check out Marley Spoon, they’ve got lots of healthy options and the recipes are simple and easy to make. You can also get $35 off with this code: HEALTHYHUNTER. (This link is an affiliate link and a small commission is earned to keep this little blog going, thank you for your support!)
But pack to this YUM pasta for today!
2 tbs olive oil
2 cloves garlic, finely chopped (not crushed)
400g cherry tomatoes (1/2 sliced in half)
180ml white wine
2 cups basil leaves, (1/3 cup finely sliced, the rest left whole)
2/3 cup freshly grated parmesan
Juice and zest of 1 lemon
1 lemon to serve
black pepper and olive oil to serve
Bring a large pot of water to the boil, salt and cook pasta according to directions.
Put a large pan on medium heat and add the olive oil and garlic, cook gently for 30 seconds and then add the cherry tomatoes. Move around the pan for a minute or so until shiny with the oil and then add the white wine. Simmer for 5 minutes until reduced by 1/3 and then put a lid on, turn the heat right down and continue to cook for about 5 minutes. By this point the tomatoes should be blistered and beginning to collapse and the liquid should have reduced a little.
Drain pasta, reserving 1/2 cup cooking liquid, add pasta to the tomatoes along with the lemon zest, parmesan and the finely sliced basil. Toss to coat, adding reserved pasta water if it looks dry. Toss half the remaining basil leaves though the pasta and the serve, topped with more basil, more parmesan and a generous crack of black pepper. Drizzle with a little olive oil and serve with the lemon on the side.