Third Course Recipe
Make Third Course Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Main Ingredients
Optional Ingredients
Method
Cooking Pasta
- 1
Boil Water
In a large pot, bring 4 liters of salted water to a boil.
- 2
Cook Pasta
Add 250 grams of pasta to the boiling water and cook according to package instructions until al dente, usually about 8-10 minutes.
- 3
Drain Pasta
Once cooked, drain the pasta and reserve about 1 cup of the pasta water.
Preparing Sauce
- 4
Sauté Garlic
In a large skillet, heat 4 tablespoons of olive oil over medium heat. Add minced garlic cloves (3 pieces) and sauté for 1-2 minutes until fragrant.
- 5
Add Tomatoes
Add 200 grams of halved cherry tomatoes to the skillet and cook for about 5-7 minutes until they start to blister and soften.
- 6
Season Sauce
Season the mixture with 1 teaspoon of salt, 1 teaspoon of black pepper, and optional red pepper flakes to taste.
Combining Pasta and Sauce
- 7
Combine Ingredients
Add the drained pasta to the skillet with the tomato sauce. Toss to combine, adding reserved pasta water a little at a time until the desired consistency is reached.
- 8
Add Fresh Basil
Tear 30 grams of fresh basil leaves and sprinkle them over the pasta. Toss to combine.
- 9
Serve
Plate the pasta, grate 50 grams of Parmesan cheese on top, and add lemon zest if desired. Serve immediately.