Burst Sungold Tomato & Basil Capellini

Difficulty Level: Easy

Total Time: 30 minutes

Serving Size: 2-4 servings

Ingredients:

• 1/2 lb. capellini

• 2 tbsp. butter

• 2 pints sungold tomatoes

• 2 tbsp. extra virgin olive oil

• Sea salt to taste

• 6 garlic cloves, thinly sliced

• Juice of 1 lemon

• Zest of 1 lemon

• 1/3 cup Parmigiano Reggiano, finely grated

• 1/4 cup basil chiffonade

• Pasta water as needed

Directions

1. Bring a large pot of water to a boil.

2. While the water is boiling, add the butter, sungold tomatoes, olive oil and salt to a large pan over medium heat.

3. When the tomatoes begin to soften, add the sliced garlic and lemon zest. Continue to cook until the tomatoes begin to burst then add the juice of 1/2 lemon.

4. Once the water comes to a boil, add plenty of salt. Cook the pasta until it's al dente. Reserve 1 cup of pasta water.

5. Strain the pasta and add directly to the pan with the sungold tomatoes along with 1/4 cup of pasta water. Toss on medium-high heat until combined. Add the juice of the remaining 1/2 lemon and pasta water as needed, 1/4 cup at a time.

6. Remove from heat and stir in the Parmigiano.

7. Plate and top with basil and more grated Parmigiano.