A delightful pasta dish featuring angel hair pasta tossed with a vibrant mix of garlic, cherry tomatoes, fresh herbs, and a hint of lemon.
Bring a large pot of salted water to a boil.
Adding salt to the water enhances the pasta's flavor.
Heat the olive oil in a sauté pan over medium heat.
Ensure the oil is warm but not smoking to avoid burning.
Add the minced garlic to the pan and sauté until fragrant.
Stir constantly to prevent the garlic from burning.
Pour in the white wine and let it reduce by half.
Scrape the bottom of the pan to incorporate all flavors.
Add the halved cherry tomatoes and cook until softened.
Gently press the tomatoes with the spoon to release their juices.
Squeeze in the juice of one lemon and season with salt and pepper.
Taste and adjust the seasoning as needed.
Cook the pasta in the boiling water until al dente, then drain.
Reserve a cup of pasta water to adjust the sauce consistency if needed.
Combine the pasta with the sauce and toss to coat evenly.
Add a splash of reserved pasta water if the sauce seems dry.
Serve the pasta garnished with fresh basil leaves.
For an extra touch, sprinkle with grated Parmesan cheese.
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