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Spaghetti with Cherry Tomatoes & Basil

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A quick, light and aromatic summer pasta where sweet blistered cherry tomatoes coat al-dente spaghetti, finished with fresh basil and a drizzle of extra-virgin olive oil.

Ingredients

Scale
  • 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

Instructions

  1. Bring a large pot of well-salted water to a rolling boil. Add spaghetti and cook until just al dente, 1 minute shy of package time.
  2. While the pasta cooks, warm the olive oil in a wide skillet over medium heat. Add sliced garlic and sauté 30 seconds until fragrant but not browned.
  3. Stir in the cherry tomatoes and red-pepper flakes; season with a pinch of salt. Cook 4–5 minutes, stirring occasionally, until the tomatoes soften and release some juices.
  4. Reserve ½ cup pasta water, then drain spaghetti. Transfer pasta to the skillet, tossing to coat. Add splashes of reserved water as needed to create a glossy sauce.
  5. Remove from heat; fold in basil and Parmesan. Season with additional salt, pepper and a drizzle of olive oil. Serve immediately with extra cheese.

Notes

  • Swap Parmesan for vegan hard cheese to make the dish fully vegan.
  • Mix varieties of cherry tomatoes for deeper flavor and color.
  • Add torn burrata or mozzarella on top for a richer presentation.
  • Gluten-free spaghetti works perfectly—just shorten cook time per package.

Nutrition

Keywords: spaghetti, cherry tomatoes, basil pasta, summer pasta, quick dinner

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