A quick Italian-inspired pasta featuring juicy cherry tomatoes, fragrant garlic, fresh basil, and Parmesan. The tomatoes soften into a light, silky sauce that coats every strand of spaghetti, with a touch of chili for gentle heat. Perfect for a fast weeknight dinner.
Estimated nutrition
Per serving
Based on 2 servings
The ingredients changed after these numbers were calculated, so they may be out of date.
- Calories
- 510 kcal
- Protein
- 18 g
- Carbs
- 75 g
- Fat
- 17 g
- Fiber
- 5 g
Actual values can vary with brands, amounts, and preparation.
How this was estimated
Data sources: AI estimate from the recipe text (not matched ingredient by ingredient)
Ingredients
Loading serving controls…- 225 g (8 oz) spaghetti
- 2 tbsp extra-virgin olive oil
- 3 garlic cloves, thinly sliced
- 200 g cherry tomatoes, halved
- ¼ tsp red pepper flakes (optional)
- ½ tsp salt, plus more for pasta water
- ¼ tsp freshly ground black pepper
- 25 g freshly grated Parmesan cheese
- ¼ cup fresh basil leaves, torn
- ⅓ cup reserved pasta cooking water (80 ml)
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Instructions
- 1
Bring a pot of well-salted water to a boil. Cook the pasta until al dente, reserving 1/3 cup cooking water before draining.
- 2
While the pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes; cook for 30–60 seconds, until fragrant but not browned.
- 3
Add cherry tomatoes, salt, and black pepper. Cook for 4–5 minutes, pressing a few tomatoes with a spoon until they become saucy.
- 4
Add drained pasta, reserved pasta water, Parmesan, and basil to the skillet. Toss vigorously for 1–2 minutes until glossy and coated.
- 5
Serve immediately with extra Parmesan if desired.
Notes
- Add ¼ tsp dried oregano and ⅛ tsp smoked paprika alongside the garlic to bring out the tomatoes’ natural sweetness and add subtle smoky depth. Finish with a pinch of freshly crushed red pepper flakes for gentle heat.
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