Instructions

01
Bring a large pot of salted water (use about 1 tablespoon kosher salt per 4 quarts) to a boil. Cook the pasta until just shy of al dente, about 1 minute less than package directions. Reserve 1 cup pasta water, then drain.
02
Meanwhile, heat the olive oil in a large high-sided skillet over medium heat. Add the shallot and cook, stirring occasionally, until softened and translucent, about 2 minutes.
03
Add the garlic and cook for 30 seconds until fragrant.
Herb says
Garlic burns quickly, add it after the shallot so it doesn’t turn bitter.
04
Toss in the cherry tomatoes, 1 teaspoon kosher salt, and the black pepper. Cook, stirring and pressing occasionally with a wooden spoon, until tomatoes soften and release juices, 5 to 7 minutes.
05
Stir in the lemon zest and half of the lemon juice. Let simmer 1 minute to combine.
06
Add the drained pasta to the skillet with 1/2 cup reserved pasta water. Toss over medium heat until pasta is just coated and sauce looks glossy, 1 to 2 minutes.
Herb says
Starch from the cooking water emulsifies the sauce, this is molecular bonding in action!
07
Add the butter and toss to melt for extra silkiness.
08
Remove from heat. Stir in most of the basil and half the Parmesan. Taste, then add more lemon juice and reserved pasta water a splash at a time until it’s bright, saucy, and just right.
09
Divide among bowls. Top with remaining basil and Parmesan. Season with extra salt, pepper, and a drizzle of good olive oil if you’re feeling fancy.
Herb says
Acidic foods like lemon and tomato work best when balanced with fat and salt, your tastebuds will thank you.

HERB

Pasta La Limone-ade Stand

Ingredients

Instructions