Lemony Mint Spaghettini
This Lemony Mint Spaghettini with Roasted Cherry Tomatoes is a bright and elegant dish, perfect for a light summer meal. Fragrant with fresh mint and zesty lemon, it’s beautifully complemented by sweet, caramelized roasted tomatoes. The simple, emulsified sauce coats every strand of pasta for a truly delightful experience.
Serves: 2–3
Prep Time: 15 min
Cook Time: 45 min (for tomatoes)
Rest Time: 30 min (for lemon-mint oil)
Ingredients
½ lb spaghettini or spaghetti
½ lemon, juiced
A few strips of lemon peel, use a vegetable peeler
¼ cup olive oil, plus more for finishing
A handful of fresh mint leaves
½ cup reserved pasta water
1 pint cherry tomatoes, halved
½ teaspoon salt
½ teaspoon brown sugar
Directions
Roast the Tomatoes: Preheat your oven to 325°F (160°C). Place the halved cherry tomatoes, cut-side up, on a baking sheet. Sprinkle them evenly with ½ tsp salt and ½ tsp brown sugar. Roast for 45 minutes, or until they are soft and slightly caramelized.
Make the Lemon-Mint Oil: While the tomatoes roast, combine the juice of half a lemon, a few pieces of lemon peel, ¼ cup olive oil, and a handful of fresh mint leaves (tear them slightly) in a small bowl or jar. Lightly macerate or squish the ingredients together with a spoon or muddler to release their flavors. Let the mixture sit at room temperature for 30 minutes to infuse.
Cook the Pasta: Bring a large pot of generously salted water to a boil. Add the spaghettini and cook according to package directions until al dente. Just before draining, scoop out and reserve ½ cup of the starchy pasta water.
Make the Sauce: Add the reserved pasta water to the lemon-mint oil mixture. Shake or stir vigorously until it emulsifies and looks slightly creamy.
Finish the Dish: Drain the cooked pasta and immediately transfer it to a wide pan or large bowl. Drizzle with a splash of olive oil and toss to coat. Pour in the lemon-mint emulsion and stir well to thoroughly coat the pasta. Gently fold in the roasted cherry tomatoes.
Serve: Serve the pasta warm or at room temperature. If desired, top with extra fresh mint leaves or a drizzle of olive oil.
