Ingredients
0.5 pound spaghetti
2 tbsp. lemon juice
2 teaspoons lemon zest
1 1/2 cups cherry tomatoes
2 garlic cloves, minced
1 teaspoon chili flakes (optional)
2 tbsp. olive oil or unsalted butter
1/4 cup dry white wine
Kosher salt, to taste
Black pepper, to taste
1/2 cup Parmesan cheese
1/2 cup Pecorino Romano cheese
1 About cup pasta water
For the Basil Parmesan:
3 ounces Parmesan cheese, cut into medium sized cubes
2 - 3 fresh basil leaves
For Serving:
Chili flakes, to taste (optional)
1 teaspoon lemon zest
Basil Parmesan
Directions
Step 1
Make the Basil Parmesan:
Step 1
1. Add the Parmesan cheese and basil leaves to a spice grinder or small food processor. Ensure the basil leaves are fresh but dried off to remove any moisture. Pulse until finely grated.
Step 2
Make the Pasta:
Step 1
1. Bring a pot of water to a boil. Add about 1 tablespoon of salt and cook the pasta according to package instructions until al dente. Drain, reserving 1 cup of the pasta water.
Step 2
2. Heat a large skillet over medium heat. Add olive oil, minced garlic, and chili flakes; sauté for 30 seconds. Add the cherry tomatoes and toss well. Pour in the white wine, lemon juice, salt, and black pepper. Cook until most of the liquid has evaporated. If desired, you can remove the skins from the cherry tomatoes once softened.
Step 3
3. Add the cooked pasta to the skillet, along with 1/4 cup of the grated Parmesan, 1/4 cup Pecorino Romano cheese, and lemon zest. Add about 1/4 cup of the reserved pasta water and stir everything together. Repeat adding cheese and pasta water while stirring until the pasta is fully cooked and the sauce is thick and creamy. Adjust the sauce consistency by gradually adding pasta water, Parmesan cheese, and Pecorino Romano cheese if needed.
Step 4
4. Serve in a pasta bowl finish with basil Parmesan,a sprinkle of chili flakes, and lemon zest.
Step 5
Enjoy!