Pasta With Cherry Tomatoes
User Reviews
5
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Prep Time
5 mins
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Cook Time
20 mins
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Total Time
25 mins
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Servings
4
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Calories
587 kcal
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Course
Main Course
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Cuisine
Italian
Pasta With Cherry Tomatoes
Description
This Pasta With Cherry Tomatoes recipe combines spaghetti with a fresh sauce made by sautéing garlic in olive oil until golden, then adding halved cherry tomatoes, kosher salt, and crushed red pepper flakes. The tomatoes soften slightly during sautéing, releasing juices that, when combined with reserved pasta water, form a light sauce coating the noodles.
After cooking the pasta to al dente, it is tossed with the tomato sauce along with torn basil leaves, which add a fresh, aromatic element. The dish is finished with a drizzle of extra virgin olive oil, contributing smoothness and richness.
This approach highlights the fresh, slightly sweet taste of cherry tomatoes combined with the savory garlic and gentle heat of pepper flakes. It requires minimal ingredients and delivers a bright, simple pasta dish that pairs well with grated cheese or additional chili flakes for those who prefer more spice.
The recipe advises setting aside pasta water to adjust sauce consistency and recommends seasoning to taste. The use of two types of olive oil—one for sautéing and one for finishing—enhances depth without overpowering the delicate tomato flavors.
Ingredients
- 1 pound spaghetti
- 1 quart cherry tomato halved
- 1/2 cup basil packed leaves
- 6 cloves garlic sliced
- 1 teaspoon kosher salt
- 1/4 teaspoon red pepper flakes crushed, hot
- 1/4 cup olive oil
- 1/4 cup extra virgin olive oil
- 1 cup pasta water
Instructions
- In a large pan set to medium-low heat saute garlic in a 1/4 cup olive oil until golden (about 3 minutes). After garlic begins to turn golden add tomatoes and saute for 2 minutes longer. Season tomatoes with 1 tsp kosher salt and 1/4 tsp crushed red pepper flakes.
- Meanwhile cook pasta to al dente in salted (2 Tbsp kosher salt per gallon) water.
- To pan, add 1 cup of pasta water and cook for 1 minute longer. Next, add the pasta and toss to coat. Mix well and taste test, adjusting salt and pepper levels if necessary.
- After 1 more minute of cooking remove pan from heat and add 1/2 cup torn basil leaves. Drizzle a 1/4 cup of extra virgin olive oil on to pasta and serve. Enjoy!
Notes
- Adjust kosher salt amount according to personal taste preferences.
- Red pepper flakes are optional for a mild spicy kick.
- Reserve pasta water to thin the sauce as needed for desired consistency.
- Serve with additional extra virgin olive oil, crushed red pepper flakes, or grated cheese if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 587 kcal
% Daily Value*
| Calories | 587kcal | 29% |
| Carbohydrates | 71.6g | 24% |
| Protein | 15g | 30% |
| Fat | 28.2g | 43% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 83mg | 28% |
| Sodium | 621mg | 26% |
| Potassium | 670mg | 14% |
| Fiber | 2.4g | 10% |
| Calcium | 40mg | 4% |
| Iron | 4.5mg | 25% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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