Spaghetti with cherry tomatoes, fresh basil and lemon (Vegan)

An Italian favourite! Very easy to prepare, excellent for a quick lunch on the terrace with a glass of Alberto Nani Prosecco.

Method

1. Stirfry the garlic with olive oil in a large pan.
2.  Wash the cherry tomatoes under running water, cut them into quarters and sizzle in the pan over high heat for a few minutes.
3. Add half a glass of water to the tomatoes and cook over low heat for about 10 minutes. turn off the stove.
4.  In the meantime, heat a pot of water. When the water boils, add the salt and and add the pasta n the pot to cook.
5. Chop the basil leaves into the pan. Grate the lemon zest (without removing the white part of the peel) and add half of it to the tomato sauce.
6. When there are three minutes left, drain the pasta keeping some of the water. Transfer the spaghetti to the sauce pan and finish cooking it, adding the water little by little.
7. Serve it with the help of a ladle to form a pasta nest. Garnish with the rest of the lemon zest and a basil leaf.