Angel Tomato Pasta by Sahpaige

Ingredients

• 24 oz cherry tomatoes
• 5 cloves garlic, sliced
• 1/4 cup olive oil
• 3/4 cup dry white wine
• 1 lb angel hair pasta
• 5 tbsp cold butter
• juice of 3 lemons
• 1/2 cup parmesan cheese, grated
• 1/2 cup fresh basil, chopped
• 1 tsp salt (to taste)
• 1/2 tsp black pepper (to taste)

Instructions

1. Heat olive oil in a large skillet or pot over medium heat. Add sliced garlic, salt, and pepper, then sauté until fragrant and just golden, about 2-3 minutes.
2. Add cherry tomatoes to the skillet. Cook, stirring occasionally, until softened and bursting, about 8-10 minutes. Gently smoosh some tomatoes with the back of your spoon to release their juices.
3. Pour in the white wine and simmer until slightly reduced, about 3-5 minutes.
4. Meanwhile, bring a large pot of salted water to a boil. Add angel hair pasta and cook for about 2-3 minutes until al dente. Reserve 1 cup of the pasta water, then drain the pasta.
5. Remove the sauce from heat. Stir in the lemon juice and cold butter, whisking until the butter is melted and the sauce is glossy and emulsified.
6. Add the cooked angel hair pasta to the sauce with 1/2 cup of reserved pasta water. Toss well to combine, adding more pasta water as needed to reach your desired consistency.
7. Stir in the chopped fresh basil and grated Parmesan cheese. Taste and adjust seasonings with additional salt and pepper as needed.
8. Serve immediately.