Ingredients

• 1 pint Cherry Tomatoes
• 2 Garlic Cloves, sliced
• 1 Lemon, juiced
• ¼ cup Extra Virgin Olive Oil
• ½ cup Fresh Basil
• 250g Misko Spaghetti #10
• Salt to taste

Directions

1. Bring a pot of salted water to boil, in the meantime slice garlic, juice, lemon, and pick basil
2. Heat oil in pan, add garlic and cook until just starting to turn golden brown around the edges, add tomatoes and salt generously
3. Once water is boiling, add pasta and cook until desired doneness
4. Wait for the tomatoes to start to blister and pop slightly and crush with a fish spatula
5. Add pasta to the pan with a bit of the pasta water and toss with the tomatoes, oil, and garlic, once completely emulsified add the lemon juice and basil and toss once more to combine
6. Plate and serve