Lemon Bucatini with Tomatoes and Basil

An incredibly easy dish that takes almost no time to make. It’s so bright and fresh, perfect as a side dish or entree with grilled fish. The tomatoes are so sweet and fresh. Immediately you will be transported to the coast of Capri, Italy! The secret is to let the pasta sit in the sauce for a few minutes to absorb all the flavors and to use the pasta water to make it all come together!

Ingredients

• 2/3 cup olive oil
• 2/3 cup freshly grated parmesan cheese
• 1/2 cup fresh squeezed lemon juice
• 1 1/2 tsp. fresh black pepper
• 1 lb. dried bucatini
• 1/2 cup fresh basil chopped
• 1 tbsp. lemon zest
• 1 cup cherry tomatoes, halved

Directions

Bring a large pot of salted water to boil.

Cook the pasta for about 10-12 minutes until al dente. While the pasta is cooking, in a large bowl combine together the olive oil, lemon juice, parmesan cheese, lemon zest, and black pepper. Whisk until just combined. Reserve about 1/3 cup of pasta water. Drain the pasta and add into the sauce. Add in the tomatoes and the reserved pasta water. Toss it all together until everything is coated. Season again with salt and pepper and more cheese if needed. Let it sit for a few minutes just so the warm pasta can absorb all the flavors. Sprinkle the basil over the top and enjoy!