Capellini with Blistered Cherry Tomatoes + Fresh Basil
Servings: 4
Calories: 344kcal
Ingredients
- ½ pound dry capellini
- ¾ pound cherry tomatoes
- 3 ½ tablespoons extra virgin olive oil, divided
- 2 garlic cloves, thinly sliced
- 1 lemon, zested and juiced
- salt and pepper to taste
- grated Parmesan cheese
- fresh basil leaves
Instructions
- Fill a large pot with water and place over high heat. Bring water to a boil and add a handful of salt.
- Add pasta and bring water back up to a boil, stirring often.
- Cook pasta until al dente, 2 to 3 minutes. Remove from heat and drain into a colander, reserving ½ cup of the pasta liquid.
- Preheat broiler to high.
- Place tomatoes into a baking dish and drizzle with 1 ½ tablespoons oil. Season with salt and pepper.
- Place tomatoes under broiler for 3 to 4 minutes or until popped, blistered and juicing. Set aside.
- Place a skillet over medium-high heat.
- Add garlic and sauté for 1 minute. Add tomatoes and lemon juice and deglaze skillet for about 30 seconds. Add pasta, season with salt and pepper and toss together.
- Add pasta water and top with a handful of grated Parmesan and lemon zest. Toss together.
- Top with fresh basil leaves, more Parmesan and serve immediately.
Nutrition
Calories: 344kcal | Carbohydrates: 49g | Protein: 9g | Fat: 13g | Saturated Fat: 2g | Sodium: 14mg | Potassium: 349mg | Fiber: 3g | Sugar: 4g | Vitamin A: 416IU | Vitamin C: 34mg | Calcium: 31mg | Iron: 2mg