Chef Michael Dibianca Recipe
Two-time James Beard Nominated chef and Culinary Institute of America graduate, New Jersey native who has been a local star in the Wilmington food/dining scene.
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Ingredients
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Main Ingredients
Optional Garnishes
Method
Preparation
- 1
Cook the Pasta
In a large pot, bring salted water to a boil. Add the pasta and cook according to package instructions until al dente. Once cooked, drain and set aside, reserving a cup of pasta water.
- 2
Sauté Garlic
In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1-2 minutes until fragrant but not browned.
- 3
Add Tomatoes and Basil
Add halved cherry tomatoes and fresh basil to the skillet. Cook for 5-7 minutes, stirring occasionally, until the tomatoes begin to soften and release their juices.
- 4
Combine Pasta
Add the cooked pasta to the skillet, tossing to combine. If the mixture seems dry, add a little reserved pasta water. Season with salt and black pepper, and mix well.
- 5
Serve
Remove from heat and serve immediately, garnishing with freshly grated Parmesan cheese. Optionally, sprinkle with red pepper flakes and lemon zest to taste.