Pasta La Limone-ade Stand
Al Dente Pasta Tossed with Zesty Lemon-Tomato Sauce and Fresh Basil
30 minutes
Serves 4
DinnerItalianVegetarian
Herb's take
Italian primavera gets a citrusy upgrade in this light, bright dish where lemon and tomato join forces. You’ll practice balancing acidity and achieve perfectly cooked pasta primed for a glossy, garden-fresh sauce.
Ingredients
Yield
4
Instructions
- 01Bring 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.
- 02Meanwhile, 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.
- 03Add the garlic and cook for 30 seconds until fragrant.
- 04Toss 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.
- 05Stir in the lemon zest and half of the lemon juice. Let simmer 1 minute to combine.
- 06Add 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.
- 07Add the butter and toss to melt for extra silkiness.
- 08Remove 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.
- 09Divide 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.
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