Cherry Tomato and Basil Pasta
12 oz of your favorite pasta
1/3 cup EVOO, more for drizzle
6 garlic cloves, sliced
3 pints cherry tomatoes, split
2-3 T. Capers
2 teaspoons lemon zest
1 teaspoon balsamic vinegar
1/2 teaspoon salt
1/8 teaspoon freshly ground pepper
1/4 teaspoon red chili flakes
1 cup fresh basil leaves
1/4 cup Parmesan cheese, grated plus more for topping
Cook pasta according to package directions. Drain and drizzle with olive oil. Set aside or cook just in time for the tomatoes to be ready and add to the tomato mixture.
In a large pan, heat olive oil and add garlic slices. Cook until fragrant but not browned. Approx. 1 minute.
Then add 1/2 the cherry tomatoes, capers, lemon zest, balsamic vinegar, salt and pepper and chili flakes. Cook this for about 8 minutes or until the tomatoes start to burst and break down. Mash the tomatoes until you have a nice sauce.
Now add the remaining tomatoes and cook for 2 minutes until hot or they just start to burst. Add the pasta, fresh basil and Parmesan cheese. Stir to combine.
Serve with a sprinkle of freshly grated Parmesan and a drizzle of olive oil.