Summer Cherry Spaghetti Tasty and Fresh Pasta Delight

Ingredients

• 8 oz spaghetti
• 1 cup fresh sweet cherries, pitted and halved
• 1 cup cherry tomatoes, halved
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 small red onion, thinly sliced
• 0.5 teaspoon red pepper flakes
• to taste salt and pepper
• 1 cup fresh basil leaves, torn
• 0.5 cup grated Parmesan cheese (optional)
• 1 zest of 1 lemon

Instructions

1. In a large pot, bring salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Reserve ½ cup of pasta water, then drain the spaghetti and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the sliced red onion and garlic. Sauté for about 2-3 minutes, or until the onion becomes translucent.
3. Stir in the halved cherries and cherry tomatoes. Cook everything together for about 5 minutes, allowing the tomatoes to soften and the cherries to start breaking down.
4. Add the red pepper flakes, salt, and pepper. Stir well to combine. If the mixture appears too thick, add a splash of the reserved pasta water to loosen it up.
5. Add the cooked spaghetti to the skillet with the cherry mixture. Toss everything together over low heat to coat the pasta evenly with the sauce.
6. Remove the skillet from heat, then fold in the torn basil leaves and lemon zest. Adjust seasoning if needed.
7. Plate the pasta and if desired, sprinkle with grated Parmesan cheese for added richness.