Ingredients:

  • 12 oz linguine
  • 2 cups cherry tomatoes, halved
  • 1/2 cup yellow onion, finely diced
  • 4 cloves garlic, thinly sliced
  • 2 tbsp extra virgin olive oil
  • 4 cups vegetable broth
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp crushed red pepper flakes
  • 1/2 cup fresh basil leaves, torn
  • 1/2 cup parmesan cheese, freshly grated
  • 1 tbsp lemon juice

Instructions:

  1. Heat the olive oil over medium heat. Add the diced onion and sliced garlic; stir constantly for 2–3 minutes until translucent and fragrant. Note: Don't let the garlic brown or it'll turn bitter.
  2. Add the halved cherry tomatoes, salt, pepper, and red pepper flakes. Stir for 60 seconds until the tomatoes just begin to soften.
  3. Pour in the vegetable broth and bring to a boil. Carefully lay the linguine into the liquid, ensuring it is fully submerged.
  4. Reduce heat to a simmer and cover with a lid. Cook for 9–11 minutes, stirring occasionally to prevent sticking.
  5. Continue simmering until the liquid reduces into a thick, glossy sauce and the pasta is al dente.
  6. Remove the pot from the heat entirely. Note: This prevents the cheese from separating.
  7. Stir in the torn basil and freshly grated parmesan.
  8. Fold in the lemon juice until the cheese is melted and basil is wilted.