Description
This 30-Minute Cherry Tomato Spaghetti is a vibrant dish bursting with the sweet and tangy flavors of ripe cherry tomatoes. The al dente pasta is enveloped in a luscious garlic-infused olive oil sauce, creating a delightful texture that dances on the palate.
Ingredients
- Pasta: 12 oz spaghetti
- Cherry Tomatoes: 2 cups, halved
- Garlic: 4 cloves, minced
- Olive Oil: 1/4 cup
- Fresh Basil: 1/2 cup, chopped
- Parmesan Cheese: 1/2 cup, grated
- Salt: to taste
- Pepper: to taste
Instructions
- Bring a large pot of salted water to a boil over high heat.
- Add the spaghetti and cook according to package instructions until al dente, about 8-10 minutes.
- While the pasta cooks, heat olive oil in a large skillet over medium heat.
- Add minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.
- Add the halved cherry tomatoes to the skillet and cook for 5-7 minutes until they soften and release their juices.
- Once the pasta is cooked, reserve 1/2 cup of pasta water, then drain the spaghetti.
- Add the drained spaghetti to the skillet with the tomatoes, along with the reserved pasta water, and toss to combine.
- Stir in the chopped basil, grated Parmesan, salt, and pepper, mixing until well combined and heated through.
Notes
- This dish can be made ahead and stored in the refrigerator for up to 3 days.
- To reheat, add a splash of water and warm in a skillet over low heat.
- Substitute gluten-free pasta for a gluten-free option.
- For a vegan version, omit the Parmesan or use a plant-based alternative.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: main-dish
- Method: sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 450
- Sugar: 6 grams
- Sodium: 250 milligrams
- Fat: 18 grams
- Saturated Fat: 3 grams
- Unsaturated Fat: 15 grams
- Trans Fat: 0 grams
- Carbohydrates: 60 grams
- Fiber: 3 grams
- Protein: 12 grams
- Cholesterol: 10 milligrams
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