A delightful pasta dish combining the zesty flavor of lemon with the aromatic touch of garlic and fresh herbs.
Bring a large pot of water to a boil and keep it boiling.
Adding a pinch of salt to the water enhances the pasta's flavor.
Heat the olive oil in a sauté pan over medium heat and cook the garlic until it starts to brown.
Stir constantly to prevent the garlic from burning.
Add the white wine to the pan and let it reduce by half.
Scrape the bottom of the pan to incorporate any caramelized bits.
Stir in the lemon juice and cherry tomatoes, then remove the pan from heat.
Cut the tomatoes in half for a more even distribution.
Cook the spaghetti in the boiling water until al dente, then drain.
Reserve a cup of pasta water to adjust the sauce's consistency if needed.
Combine the pasta with the sauce in a serving bowl and mix well.
Toss thoroughly to ensure the pasta is evenly coated.
Top with basil, Parmesan cheese, and black pepper before serving.
Serve immediately for the best flavor and texture.
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