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Spaghetti with Cherry Tomatoes and Parmesan Recipe

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★★★★★

4.6 from 129 reviews

A simple and flavorful spaghetti recipe featuring fresh cherry tomatoes sautéed with garlic, aromatic herbs, and Parmesan cheese, creating a creamy, vibrant sauce. Perfectly cooked al dente pasta tossed in a lightly spiced tomato sauce with fresh basil, delivering a delicious and comforting Italian-inspired meal.

Ingredients

Scale

Spaghetti

  • 450 g Spaghetti (16 oz)
  • 1–1½ litres Boiled water (33 – 50 oz)
  • 2 tsp Salt

Sauce

  • 500 g Cherry tomatoes (17.6 oz), halved
  • 3 tbsp Olive oil
  • 2 Garlic cloves, freshly pressed or chopped
  • 1 tsp Onion powder
  • ½ tsp Black pepper
  • ½ tsp Piri-piri pepper (optional)
  • 1 tsp Sriracha sauce (optional)
  • 1 tbsp Fresh basil leaves, chopped
  • 1 tsp Honey
  • 240 ml Pasta water (1 cup)
  • 3 tbsp Parmesan cheese, coarsely grated
  • Salt, to taste
  • Additional fresh basil leaves, chopped, for garnish
  • Additional Parmesan cheese, coarsely grated, for garnish

Instructions

  1. Boil water: Start by boiling 1 to 1½ liters of water in a large pot, adding 2 teaspoons of salt for seasoning the pasta water.
  2. Prep tomatoes: While the water is heating, wash and cut the cherry tomatoes in halves to prepare them for the sauce.
  3. Sauté garlic: Heat 3 tablespoons of olive oil in a frying pan over medium heat. Add 2 cloves of freshly pressed or chopped garlic and sauté until fragrant but not browned.
  4. Cook spaghetti: Add the spaghetti to the boiling salted water and cook according to the package instructions until al dente.
  5. Add tomatoes: Once the garlic is ready, add the halved cherry tomatoes to the pan.
  6. Press tomatoes: When the tomatoes start to soften, gently press them with a spatula to release their juices and create a sauce base.
  7. Season sauce: Season the mixture with 1 teaspoon onion powder, ½ teaspoon black pepper, ½ teaspoon piri-piri pepper (optional), 1 teaspoon honey, and if desired, 1 teaspoon Sriracha sauce for a spicy kick.
  8. Add pasta water: Pour in about 240 ml (1 cup) of the reserved pasta water to help loosen and enrich the sauce.
  9. Add basil and simmer: Stir in 1 tablespoon chopped fresh basil leaves and allow the sauce to simmer gently for 1-2 minutes to meld flavors.
  10. Add Parmesan: Mix in 3 tablespoons of coarsely grated Parmesan cheese, stirring continuously until the cheese melts, making the sauce creamy.
  11. Drain pasta: Once the spaghetti is cooked al dente, drain it carefully, reserving some pasta water if needed.
  12. Toss pasta with sauce: Transfer the spaghetti to the pan with the tomato-Parmesan sauce and toss well. Simmer together for 30 seconds while stirring to allow the pasta to absorb the flavors.
  13. Garnish and serve: Serve the pasta hot, garnished with additional chopped basil leaves and a sprinkle of grated Parmesan cheese.

Notes

  • Reserve some pasta water before draining to adjust sauce consistency if needed.
  • Adjust the spiciness by modifying or omitting the piri-piri pepper and Sriracha sauce based on your preference.
  • Use freshly grated Parmesan cheese for the best flavor and smooth melting into the sauce.
  • This dish is best served immediately to enjoy the creamy texture of the sauce.
  • For a vegan version, omit Parmesan cheese or substitute with a plant-based cheese alternative.

Keywords: spaghetti, cherry tomatoes, Parmesan cheese, Italian pasta, easy pasta recipe, garlic pasta sauce, tomato pasta sauce, basil pasta, simple dinner

Find it online: https://recipeswithria.com/spaghetti-with-cherry-tomatoes-and-parmesan-recipe/