Name: Spaghetti with Cherry Tomatoes & Basil
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Italian
Ingredients: 12 oz (340 g) dried spaghetti; 2 Tbsp extra-virgin olive oil, plus more to finish; 2 garlic cloves, thinly sliced; 2 cups (300 g) ripe cherry tomatoes, halved; ¼ tsp red-pepper flakes (optional); Kosher salt and freshly ground black pepper, to taste; ¼ cup (10 g) fresh basil leaves, chiffonade; ¼ cup (25 g) freshly grated Parmesan cheese, plus extra for serving

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Short Description

A classic Italian‐inspired pasta that pairs sweet blistered cherry tomatoes with fragrant fresh basil. Ready in under half an hour, this dish showcases the beauty of simple ingredients thoughtfully prepared for a light yet satisfying meal.

Why You’ll Love This Recipe

Quick weeknight option: From prep to plate in about 20 minutes.
Minimal ingredients: Pantry staples and fresh produce come together effortlessly.
Naturally vegetarian: No meat required yet still hearty and flavorful.
Season‐highlighting: Captures the peak taste of ripe summer tomatoes and basil.
Customizable: Adaptable to gluten-free pasta, extra vegetables, or added protein.

Ingredients

400 g (14 oz) dried spaghetti
500 g (1 lb) ripe cherry tomatoes, halved
3 Tbsp extra-virgin olive oil
2 garlic cloves, thinly sliced
1 small shallot, finely minced (optional for extra depth)
1 large handful fresh basil leaves, torn
¼ tsp red-pepper flakes (adjust to taste)
Fine sea salt and freshly ground black pepper, to taste
Freshly grated Parmesan or Pecorino Romano, for serving (optional)

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Directions

Cook the pasta. Bring a large pot of generously salted water to a rolling boil. Add spaghetti and cook until al dente according to package instructions (about 8–10 minutes). Reserve ½ cup of pasta water, then drain.
Sauté aromatics. While the pasta cooks, warm olive oil in a wide skillet over medium heat. Add garlic and shallot; cook 30 seconds until fragrant but not browned.
Blister the tomatoes. Add cherry tomatoes and red-pepper flakes. Season lightly with salt and pepper. Cook 4–5 minutes, stirring occasionally, until tomatoes soften and release juices.
Create the sauce. Gently crush some tomatoes with the back of a spoon. Pour in ¼ cup reserved pasta water to form a light sauce; simmer 1 minute.
Combine. Add drained spaghetti directly to the skillet. Toss over medium-low heat so pasta is fully coated, adding more pasta water if necessary to loosen.
Finish. Remove from heat; fold in torn basil leaves. Taste and adjust seasoning.
Serve. Plate immediately, garnishing with additional basil and a sprinkle of grated cheese if desired.

Servings and Timing

Yield	Prep Time	Cook Time	Total Time
4 portions	5 minutes	15 minutes	20 minutes

Variations

Add protein: Stir in grilled shrimp, shredded rotisserie chicken, or white beans for extra substance.
Whole-wheat twist: Substitute whole-grain or legume-based spaghetti for added fiber.
Vegetable boost: Fold in baby spinach, zucchini ribbons, or roasted bell peppers at the finish.
Heat lovers: Increase red-pepper flakes or add a pinch of calabrian chili paste.
Caprese style: Top each serving with fresh mozzarella pearls for a creamy accent.

Storage/Reheating

Refrigerate: Cool leftovers promptly and store in an airtight container for up to 3 days.
Reheat: Warm gently in a skillet over medium-low heat with a splash of water or broth, stirring until heated through. Microwave in 30-second bursts if necessary, but stovetop maintains texture best.
Do not freeze: The tomatoes and basil lose quality when frozen and thawed.

FAQs

How can I keep the pasta from sticking together?

Toss the drained spaghetti with a tablespoon of the tomato sauce or a drizzle of olive oil immediately after cooking to prevent clumping.

Can I use canned tomatoes instead of fresh cherry tomatoes?

Yes. Substitute one 400 g (14 oz) can of high-quality diced or whole peeled tomatoes, draining excess liquid first; simmer a few extra minutes to concentrate flavor.

What basil variety works best?

Sweet Genovese basil is traditional, but any fresh Italian basil variety will deliver the signature aroma.

Is this recipe vegan?

Yes—simply omit the optional cheese or replace it with a vegan Parmesan alternative.

How do I make it gluten-free?

Swap the spaghetti for your favorite certified gluten-free pasta and monitor cooking time per the package.

Can I prepare the sauce in advance?

The tomato-garlic sauce can be made up to one day ahead; reheat gently and add fresh basil just before tossing with pasta.

What wine pairs well with this dish?

A crisp Pinot Grigio or a light-bodied Chianti complements the fresh tomato and basil flavors without overwhelming them.

How salty should the pasta water be?

Aim for water “as salty as the sea”—about 1 Tbsp kosher salt per 4 L (1 gal) of water—so the spaghetti is seasoned throughout.

Why reserve pasta water?

The starchy liquid emulsifies with olive oil and tomato juices, creating a silkier sauce that clings to the noodles.

Can I cook the tomatoes longer for a thicker sauce?

Certainly; extend simmering by 5–7 minutes to further reduce and intensify the tomato base.

Conclusion

Spaghetti with Cherry Tomatoes & Basil exemplifies the elegance of Italian home cooking—few ingredients, thoughtfully treated, yielding vibrant flavors in mere minutes. Whether you savor it as a swift weeknight supper or a leisurely weekend lunch, this dish is sure to become a go-to favorite in your repertoire.