Thursday, September 7, 2017

Tomato Lemon Pasta

Recently I've become quite the Julia Childs...if Julia had a habit of making the same things over and over again. So they say the first step is admitting the problem. I've done that so now I've been trying to find different variations of what I already make (typically pasta, soup, or salad). That's why I was so excited when I found this pasta recipe on Pinterest. I mean, tomato lemon sauce is completely different from marinara, right?! Haha. Not only is it the perfect summer pasta recipe (there are still two weeks left, people!), but it takes less than 20 minutes to make.

I've made a couple changes to the recipe, so the way that I make the meal is below.

What you'll need:
  • 16 ounces of angel hair pasta
  • 2 table spoon olive oil
  • 2 pint of cherry tomatoes
  • 1/2 cup dry sherry (I sometimes add a little extra of this because I like a lot of sauce)
  • 4 cloves garlic, minced
  • 3 tablespoons lemon juice (you may want to opt for two if you aren't a huge lemon fan)
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1/4 cup basil cut into ribbons
  • 2 tablespoon of shredded Parmesan


1.  Bring a large pot of water to boil. When ready, add the angel hair pasta and cook until al dente.
In the mean time, bring a large skillet to medium heat. Add 2 tablespoons spoons of olive oil followed by the cherry tomatoes.

2.  Cook for 5-6 minutes until the skin on the tomatoes starts to split. Add the garlic and saute for another minute. Using a spatula or the back of a wooden spoon, gently squish the tomatoes to release the juices.

3.  Add sherry, lemon juice, salt and pepper. Continue to cook until tomatoes are fully soft. Once done, mix in the basil and Parmesan cheese.

4.  Drain the angel hair and add to the tomato sauce. Toss to combine.

5.  Top with additional Parmesan if desired. Enjoy!

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