Ingredients:

  • 1 lb Spaghetti
  • 2 tbsp Sea salt
  • 2 pints Fresh cherry tomatoes
  • 1/2 cup Extra virgin olive oil
  • 6 cloves Garlic, thinly sliced
  • 1/2 tsp Red pepper flakes
  • 1/2 tsp Kosher salt
  • 1 cup Fresh basil leaves, torn
  • 1/2 cup Freshly grated Parmigiano Reggiano
  • 1 tbsp Fresh lemon juice

Instructions:

  1. Fill a large pot with water and add the 2 tbsp of sea salt. Bring it to a rolling boil.
  2. Drop the 1 lb of spaghetti into the water. Cook for about 2 minutes less than the package instructions. Note: The pasta will finish cooking in the sauce.
  3. In your 12 inch skillet, add the 1/2 cup of olive oil over medium heat. Don't let it smoke, but it should be shimmering.
  4. Add the 6 cloves of sliced garlic and 1/2 tsp red pepper flakes. Cook for 1-2 minutes until the garlic is fragrant and pale gold. Do not let it turn brown or it will taste bitter.
  5. Increase the heat to medium high and add the 2 pints of cherry tomatoes and 1/2 tsp kosher salt.
  6. Cook the tomatoes for 8-10 minutes, tossing occasionally, until the skins shatter and the juices create a thick sauce.
  7. Before draining the pasta, scoop out about 1 cup of the starchy cooking water.
  8. Add the undercooked spaghetti directly into the skillet with the tomatoes.
  9. Pour in 1/2 cup of the pasta water and the 1 tbsp of lemon juice. Toss vigorously over medium heat until the sauce looks velvety and clings to the pasta.
  10. Turn off the heat. Fold in the 1 cup of torn basil and 1/2 cup of Parmigiano Reggiano. Serve immediately while it's still glossy.