Description
This pasta dish is summer at its very finest. It comes together as fast as water boils and pasta cooks. Aside from a bit of chopping, leave the vegetables just as they are—uncooked.
Ingredients
Scale
- 8 oz. pasta
- 2 tbsp. olive oil
- 1 tbsp. salted butter
- 1/2 lemon, juiced
- freshly cracked salt and pepper to taste
- 1 1/2 c. cherry tomatoes
- 1/4 c. red onion
- handful fresh basil
- parmesan cheese
Instructions
- Boil pasta in heavily salted water according to package instructions.
- While pasta cooks, cut tomatoes in half, dice onion, and chiffonade basil.
- Drain pasta leaving a tiny bit of water left in the pan (about 2 tablespoons).
- Add in olive oil, butter, and lemon. Stir. Add plenty of salt to taste. Taste and adjust accordingly. Finish off with a crack of pepper.
- Toss with tomatoes, onion, basil, and parmesan. Serve immediately.