Simple Cherry Tomato and Garlic Pasta
Simple Cherry Tomato and Garlic Pasta
Ingredients
- 12 ounces spaghetti
- 1/4 cup olive oil
- 4 garlic, cloves, minced
- 1/2 teaspoon red pepper flakes
- 2 cups cherry tomatoes, halved
- 1/2 cup fresh basil, leaves, roughly torn, plus more for garnish
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 1/2 cup Parmesan cheese, freshly grated, plus more for serving
- 1 cup pasta water, reserved from cooking
Instructions
- 1
Bring a large pot of salted water to a rolling boil. Add the spaghetti and cook according to package directions until al dente. Before draining, reserve 1 cup of the starchy pasta water.
⏱️ 10 min
- 2
While the pasta is cooking, heat the olive oil in a large skillet or pan over medium heat.
⏱️ 1 min
- 3
Add the minced garlic and red pepper flakes to the pan. Sauté for 1-2 minutes until fragrant, being careful not to burn the garlic.
⏱️ 2 min
- 4
Add the halved cherry tomatoes to the skillet. Cook for 5-7 minutes, stirring occasionally, until the tomatoes begin to soften and burst.
⏱️ 7 min
- 5
Stir in the fresh basil leaves, salt, and black pepper. Cook for another minute until the basil is wilted.
⏱️ 1 min
- 6
Add the cooked and drained spaghetti to the skillet with the tomato mixture. Pour in 1/2 cup of the reserved pasta water and add 1/2 cup of grated Parmesan cheese.
⏱️ 2 min
- 7
Toss everything together vigorously using tongs until the pasta is well coated and a creamy sauce forms. If the sauce seems too dry, add more pasta water, 1-2 tablespoons at a time, until desired consistency is reached.
⏱️ 2 min
- 8
Taste and adjust seasoning with additional salt and pepper if needed.
⏱️ 1 min
- 9
Divide the pasta among serving plates. Garnish with additional grated Parmesan cheese and fresh basil leaves before serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Simple Cherry Tomato and Garlic Pasta
- 12 ounces spaghetti
- 1/4 cup olive oil
- 4 garlic, cloves, minced
- 1/2 teaspoon red pepper flakes
- 2 cups cherry tomatoes, halved
- 1/2 cup fresh basil, leaves, roughly torn, plus more for garnish
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 1/2 cup Parmesan cheese, freshly grated, plus more for serving
- 1 cup pasta water, reserved from cooking
Instructions
- 1
Bring a large pot of salted water to a rolling boil. Add the spaghetti and cook according to package directions until al dente. Before draining, reserve 1 cup of the starchy pasta water.
⏱️ 10 min - 2
While the pasta is cooking, heat the olive oil in a large skillet or pan over medium heat.
⏱️ 1 min - 3
Add the minced garlic and red pepper flakes to the pan. Sauté for 1-2 minutes until fragrant, being careful not to burn the garlic.
⏱️ 2 min - 4
Add the halved cherry tomatoes to the skillet. Cook for 5-7 minutes, stirring occasionally, until the tomatoes begin to soften and burst.
⏱️ 7 min - 5
Stir in the fresh basil leaves, salt, and black pepper. Cook for another minute until the basil is wilted.
⏱️ 1 min - 6
Add the cooked and drained spaghetti to the skillet with the tomato mixture. Pour in 1/2 cup of the reserved pasta water and add 1/2 cup of grated Parmesan cheese.
⏱️ 2 min - 7
Toss everything together vigorously using tongs until the pasta is well coated and a creamy sauce forms. If the sauce seems too dry, add more pasta water, 1-2 tablespoons at a time, until desired consistency is reached.
⏱️ 2 min - 8
Taste and adjust seasoning with additional salt and pepper if needed.
⏱️ 1 min - 9
Divide the pasta among serving plates. Garnish with additional grated Parmesan cheese and fresh basil leaves before serving.
⏱️ 1 min