Brio Recipe

Bring a large pot of water to a rolling boil. Add 1 tablespoon salt. Add spaghetti and cook according to package directions until al dente (usually 8–10 minutes). Before draining, reserve 1 cup of the pasta cooking water, then drain the pasta and set aside.

Sauté garlic and tomatoes

While pasta cooks, heat 3 tablespoons extra-virgin olive oil and 1 tablespoon butter in a large wide skillet over medium heat until butter melts. Add the thinly sliced garlic and 1 teaspoon red pepper flakes. Cook, stirring frequently, until the garlic is fragrant and just starting to color, about 1–1½ minutes—do not let it burn.

Add the halved cherry tomatoes to the skillet. Increase heat to medium-high and sauté, stirring occasionally, until tomatoes soften and begin to blister and release juices, about 4–5 minutes. Use the back of a spoon to gently press some tomatoes to release more juice but leave many halves intact for texture.

Stir in the lemon zest and 2 tablespoons fresh lemon juice. Let the sauce simmer for 1 minute to meld flavors. Taste and adjust heat—add another pinch of red pepper flakes if desired.

Add the drained pasta directly into the skillet with the tomato mixture. Toss to combine. Pour in about 1/2 cup of the reserved pasta water and continue tossing or using tongs until the pasta is coated and the sauce becomes slightly creamy, about 1–2 minutes. Add more reserved water as needed (up to the reserved 1 cup) to achieve a silky sauce.

Reduce heat to low. Sprinkle in 1 cup freshly grated Parmesan and toss until melted and evenly distributed. If the sauce seems too thick, add a tablespoon of pasta water at a time until you reach the desired consistency.

Stir in the torn fresh basil leaves. Season with freshly ground black pepper (about 1 teaspoon) and coarse salt to taste. Drizzle 1 teaspoon extra-virgin olive oil over the top and toss briefly.

Serve immediately, dividing among 4 plates. Offer additional grated Parmesan and lemon wedges at the table if desired.