This pasta is one of the most faux-fancy dishes ever. I mean, it looks a bit fancy, right? And it has lobster in it so it sounds fancy, right? Only it’s super simply, super flavorful and a great reason to eat pasta every day of the week for lunch and dinner (as if you needed an excuse). Eat now, thank me later.
- 2 cartons of cherry tomatoes
- 12-15 pieces of fresh basil
- 2 tablespoons garlic
- 1/4 cup olive oil
- 1 cup white wine
- 2 fresh lobster tails, cut into small pieces
- salt and pepper to taste
Toss cherry tomatoes on a baking tray with a bit of olive oil, salt and pepper. Roast in the oven on 375 until tomatoes are a bit pruned and softened. Set aside. Bring a pot of salted water to a boil. In a separate large saute pan, add the garlic and olive oil and simmer on low heat until garlic is softened and fragrant.
Add the chopped lobster to the pan, along with the roasted tomatoes, ripped up basil and white wine and saute on medium-low heat, breaking up the roasted tomatoes with a wooden spoon. Add salt and pepper to taste.
Add the cooked spaghetti to the pan and toss amongst the sauce until fully coated. Serve with grated parmesan and an additional sprig of fresh basil. Enjoy!