- Great way to use ripe and juicy tomatoes in the summer
- It's a super simple recipe that is packed with flavor.
- Ready in 20 minutes!
Let's get started!
1
In a pot with generously salted water, cook the bucatini pasta until al dente. Reserve about 1 cup of pasta water for later.
2
In a skillet, heat some olive oil and sauté the garlic. Then, add the cherry tomatoes and cook until blistered.
3
Toss the cooked pasta with the tomato sauce and add some of the reserved pasta water until incorporated.
4
Add the sliced fresh basil and toss to combine. Season with salt and pepper to taste.
5
Finish the pasta with fresh lemon zest to taste, as well as more olive oil and pepper.
5
Serve with creamy burrata cheese on the side!