Garden Tomato Pasta

3 tablespoons extra virgin olive oil
½ cup fresh basil leaves, thinly sliced
½ cup of fresh Italian parsley, roughly chopped
Kosher salt and freshly ground black pepper
3 medium cloves garlic, smashed &thinly sliced
1/8 teaspoon finely diced habanero red pepper (optional)
2 pints Sun Gold cherry tomatoes or other small cherry tomatoes, whole
1 lemon halved and juiced.
1 teaspoon of lemon rind
1 pound spaghetti

Bring a large pot of salted water to a boil over high heat.

Heat 1 tablespoon olive oil in a 10-inch stainless steel skillet over medium until shimmering. Add garlic and diced habanero pepper and cook until garlic is lightly browned, about 1 minute. Raise heat to medium-high, and add tomatoes. Cook until all the tomatoes have burst open, about 2 minutes. Add the lemon juice and rind. Remove from heat and set aside.

Cook pasta to al dente according to the directions on the packaging. Reserve a 1/4 cup of pasta water and then drain in the colander. Add pasta to the skillet with tomatoes and toss well. Turn heat to high, pour in half of the reserved pasta water, and cook until sauce is thick. If too dry, add more of the pasta water.

Toss pasta with the sliced basil & parsley and serve with a sprinkle of freshly grated parmesan cheese