Description
A quick, fresh, and comforting pasta dish made with sweet cherry tomatoes, garlic, and basil, tossed in golden olive oil and finished with grated Parmesan.
Ingredients
Scale
- 12 ounces spaghetti
- 3 cups cherry tomatoes, halved
- 4 large garlic cloves, smashed
- 1/4 cup extra virgin olive oil
- 1/2 teaspoon red pepper flakes
- 1/3 cup fresh basil leaves, torn
- 1/2 cup Parmesan cheese, freshly grated
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
Instructions
- Preheat Your Equipment: Set a large pot of salted water on the stove and bring to a boil.
- Combine Ingredients: In a large skillet, heat olive oil over medium. Add smashed garlic and red pepper flakes, cooking until the garlic is fragrant but not browned.
- Prepare Your Cooking Vessel: Once the oil is infused, toss in the cherry tomatoes. Cook until they blister and release their juices, gently pressing with a spoon.
- Assemble the Dish: Cook the spaghetti until al dente, then transfer directly to the tomato skillet. Toss to coat, adding pasta water as needed for a silky texture.
- Cook to Perfection: Let everything mingle on low heat for 2 minutes. Stir in torn basil leaves.
- Finishing Touches: Top with freshly grated Parmesan and a crack of black pepper.
- Serve and Enjoy: Plate immediately with a drizzle of extra virgin olive oil and a few extra basil leaves.
Notes
- Use very ripe cherry tomatoes for maximum flavor.
- Reserve pasta water to adjust the sauce consistency.
- Warm your bowls before serving to keep the pasta hot.
- Add lemon zest for extra brightness.
Nutrition
- Serving Size: 1 bowl
- Calories: 460
- Sugar: 5g
- Sodium: 380mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 10mg
Keywords: cherry tomato spaghetti, vegetarian pasta, easy weeknight dinner, Italian pasta recipe