Lemon Herb Pasta with Roasted Tomatoes
A sun-drenched pasta that tastes like a summer evening in Tuscany. Bright, herby, and deeply satisfying.
Ingredients
- 400g dried spaghetti or linguine
- 300g cherry tomatoes, halved
- 4 tbsp extra-virgin olive oil
- 4 garlic cloves, thinly sliced
- Zest and juice of 1 lemon
- Large handful of fresh basil
- Large handful of fresh parsley
- 60g Parmigiano-Reggiano, finely grated
- Salt and freshly ground black pepper
- Pinch of chilli flakes (optional)
Method
- 1
Preheat your oven to 200 °C (180 °C fan). Toss the cherry tomatoes with 1 tbsp olive oil, a pinch of salt, and spread on a baking tray. Roast for 20–25 minutes until blistered and jammy.
- 2
Bring a large pot of well-salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 200 ml of pasta water before draining.
- 3
While the pasta cooks, warm the remaining 3 tbsp olive oil in a wide pan over medium-low heat. Add the garlic and cook gently for 2–3 minutes until fragrant and just golden — don't let it brown.
- 4
Add the roasted tomatoes to the garlic oil along with the lemon zest and a splash of pasta water. Stir to combine.
- 5
Add the drained pasta to the pan and toss vigorously, adding more pasta water a little at a time until the sauce coats every strand.
- 6
Remove from heat. Add the lemon juice, most of the herbs, and half the Parmesan. Toss again and taste for seasoning.
- 7
Serve immediately, topped with the remaining herbs, Parmesan, and chilli flakes if using.
