we have food at home.

~ingredients (serves 2):

• 12 oz cherry tomatoes
• 2 servings of spaghetti
• 1 tbsp neutral cooking oil
• 4-5 cloves garlic (minced)
• zest of 1 large lemon
• 1 tsp salt
• 1 tsp pepper
• 1 tsp red pepper flakes
• 1 bunch of basil
• 2 tbsp of butter
• parmesan cheese
• 1/4 cup pasta water

~instructions: 

1. Bring pot of water to boil, and salt the water (be generous, I use a palmful of salt).
2. Throw in your pasta of choice and cook according to box directions.
3. While the pasta cooks, heat up a separate pan. Once hot, add in 1 tbsp of oil and let that heat up.
4. Throw in the garlic and toast for 30 seconds before adding in the cherry tomatoes.
5. Add lemon zest, salt, pepper, and red pepper flakes. Mix to coat. 
6. This is where we just let the cherry tomatoes cook while stirring occasionally. If they start popping, that means your heat is too high. Heat should be on a medium low. 
7. Eventually the cherry tomatoes will start to split (about 10 minutes) and juices will release. 
8. Once a tomato sauce starts to form from the juices, add in butter and stir. 
9. The pasta should be ready by now, take 1/4 cup of the pasta water and mix into the sauce.
10. Add in the pasta, and toss to combine.
11. Sprinkle in Parmesan cheese, and mix.
12. Top with basil before serving. Enjoy!