When you need a fast, reliably delicious Italian-style dinner, this spaghetti with juicy tomatoes, garlic, and basil comes through in 15 minutes. A short ingredient list, no fuss — just the heady aroma of olive oil, the natural sweetness of ripe tomatoes, and the brightness of fresh herbs. Perfect for busy weeknights and small culinary victories.
Ingredients
- Spaghetti — 200g (7 oz)
- Cherry tomatoes — 300g (10.5 oz)
- Garlic — 2 cloves
- Olive oil — 2 tbsp
- Red pepper flakes — 1/2 tsp
- Fresh basil — 10g (1/3 oz)
- Parmesan — 30g (1 oz)
- Salt — 3/4 tsp
- Ground black pepper — 1/4 tsp
- Water — 2 liters (8 1/2 cups)
Step-by-Step Recipe
- Prepare the ingredients: rinse the cherry tomatoes and halve them, peel the garlic and slice it thinly, pat the basil dry, and grate the Parmesan.
- Bring 2 liters (8 1/2 cups) of salted water to a boil, add the spaghetti, and cook until al dente according to the package instructions.
- Meanwhile, warm a skillet over medium heat, add the olive oil, and sauté the garlic for 20–30 seconds until fragrant, without letting it brown.
- Add the tomatoes, salt, black pepper, and chili flakes. Cook for 4–5 minutes, until the tomatoes start to burst and release their juices.
- Add 1/3–1/2 cup (80–100 ml) of pasta water and toss vigorously so the sauce becomes glossy and lightly emulsified.
- Drain the spaghetti and transfer it to the skillet with the sauce. Cook for 1 minute, tossing constantly so the pasta absorbs the flavor.
- Remove from the heat, fold in half the Parmesan and the basil leaves. Adjust the salt if needed.
- Serve immediately, topped with the remaining Parmesan and freshly ground black pepper.
Nutritional Value
| Item | Per Serving |
|---|---|
| Calories | 560 kcal |
| Protein | 19 g |
| Fat | 19 g |
| Carbohydrates | 78 g |
| Fiber | 5 g |
| Sugar | 5 g |
| Sodium | 900 mg |
How to Serve
- Finish the dish with a drizzle of high-quality extra-virgin olive oil.
- Add a touch of lemon zest for a fresh citrus lift.
- Serve with warm crusty bread or ciabatta to mop up the sauce.
📹 Watch the video recipe on our Telegram channel: @alwaysyummy
Tips and Variations
- No cherry tomatoes? Use ripe plum tomatoes or 200–250g (7–9 oz) of good-quality canned tomatoes.
- Adjust the heat to taste: reduce or increase the chili flakes, or swap in a fresh chili.
- Vegetarian/vegan version: leave out the Parmesan or replace it with vegan shreds; add capers or olives for extra umami.
- Gluten-free option: use rice or corn spaghetti and cook for 1–2 minutes less than directed.
- Flavor balance: a pinch of sugar will soften overly acidic tomatoes if needed.
Frequently Asked Questions
Can I use canned tomatoes? Yes. Use crushed tomatoes or whole tomatoes in their own juices, and simmer for 5–6 minutes to cook off excess moisture and round out the flavor.
How do I get a richer sauce? Let the tomatoes caramelize slightly before adding the pasta water, and don’t skimp on tossing — that’s what gives the sauce its silky finish.
What can I use instead of Parmesan? Pecorino Romano, Grana Padano, or nutritional yeast (for a vegan version) all work well.
How should I store leftovers? Keep in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet with 1–2 tbsp water to bring back the sauce’s creaminess.