Lemon Garlic Pasta with Cherry Tomatoes and Thyme 5 Steps
Cook pasta according to package directions (a minute or two less for al dente).
While the pasta is cooking, melt the butter in a skillet over medium-low heat. Add the garlic and cook for 2-3 minutes, stirring frequently and being careful not to burn the garlic. Add the tomatoes and salt, and stir. Cook, again stirring frequently, until the tomato skins are wrinkled and are just starting to split, about 7 minutes. Squeeze in lemon juice and add thyme leaves.
While pasta is cooking, toast breadcrumbs in frying pan and set aside. Bread crumbs should be a light golden brown after about 2 minutes on medium-high heat.
Drain the pasta once it's cooked through, reserving some of the pasta water. Add the pasta to the pan with the tomatoes, along with 3 tablespoons pasta water. Toss together over medium-low heat until incorporated.
Top pasta with toasted breadcrumbs, grated parmesan and more salt and pepper to taste.