Spaghetti with Cherry Tomatoes, Basil, and Parmesan Recipe

Introduction

This spaghetti with cherry tomatoes and Parmesan cheese is a simple yet flavorful dish that comes together quickly. Fresh tomatoes, garlic, and basil create a light sauce that pairs perfectly with al dente pasta and rich Parmesan. It’s a wonderful recipe for a comforting weeknight dinner.

Ingredients

• 450 g spaghetti (16 oz)
• 1–1½ litres boiled water (33–50 oz)
• 2 tsp salt
• 500 g cherry tomatoes (17.6 oz)
• 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
• Fresh basil leaves, chopped (for garnish)
• Parmesan cheese, coarsely grated (for garnish)

Instructions

1. Step 1: Bring 1 to 1½ litres of water to a boil in a large pot. Add 2 teaspoons of salt to the boiling water.
2. Step 2: While waiting for the water to boil, wash the cherry tomatoes and cut them in halves.
3. Step 3: In a frying pan, heat the olive oil over medium heat. Add the pressed or chopped garlic and sauté until fragrant but not browned.
4. Step 4: Once the water is boiling, add the spaghetti and cook according to package instructions until al dente.
5. Step 5: While the spaghetti cooks, add the halved cherry tomatoes to the frying pan with the garlic. Cook until the tomatoes begin to soften.
6. Step 6: Press the tomatoes gently with a spatula to release their juices, creating a light sauce.
7. Step 7: Season the tomato sauce with onion powder, black pepper, piri-piri pepper (if using), honey, and Sriracha sauce (if you like it spicy). Stir well.
8. Step 8: Add 240 ml (1 cup) of reserved pasta water to the sauce and stir to combine.
9. Step 9: Chop the basil and add it to the sauce. Let the sauce simmer gently for 1–2 minutes.
10. Step 10: Add the grated Parmesan cheese to the sauce and stir until it melts and the sauce becomes creamy.
11. Step 11: Drain the cooked spaghetti and transfer it directly to the pan with the sauce.
12. Step 12: Toss the spaghetti in the sauce and simmer together for about 30 seconds, stirring constantly to coat the pasta evenly.
13. Step 13: Serve topped with additional chopped fresh basil leaves and grated Parmesan cheese.

Tips & Variations

• Save some pasta water before draining; its starch helps create a silky sauce when added back.
• For extra flavor, add a splash of white wine when sautéing the garlic and tomatoes.
• Use fresh Parmesan for best melting and flavor, and avoid pre-grated powders.
• If you prefer, substitute cherry tomatoes with grape tomatoes or chopped Roma tomatoes.
• Add a handful of baby spinach or arugula in the last minute of cooking for extra greens.

Storage

Store any leftover pasta in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over low heat with a splash of water or olive oil to loosen the sauce and prevent drying. This dish is best enjoyed fresh for optimal texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried basil if I don’t have fresh basil?

While fresh basil adds vibrant flavor and aroma, dried basil can be used in a pinch. Use about one-third of the amount and add it earlier in cooking to help release its flavor.

What can I substitute for Parmesan cheese if I’m lactose intolerant?

You can try nutritional yeast for a cheesy flavor without dairy, or use lactose-free hard cheese alternatives. The sauce will be less creamy but still tasty.

Spaghetti with Cherry Tomatoes, Basil, and Parmesan Recipe

Print Recipe

★★★★★

4.7 from 142 reviews

A vibrant and flavorful spaghetti dish featuring sautéed cherry tomatoes infused with garlic, fresh basil, and a creamy Parmesan cheese sauce. Perfectly cooked al dente spaghetti is combined with a lightly spiced, sweet and savory tomato sauce, finished with fresh basil and extra Parmesan for an easy yet elegant meal.

• Author: Dylan
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Pasta

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

Sauce

• 500 g Cherry tomatoes (17.6 oz), washed and 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

Garnish

• Fresh basil leaves, chopped
• Parmesan cheese, coarsely grated

Instructions

1. Boil water: Start by bringing 1 to 1½ litres of water to a rolling boil in a large pot. Add 2 teaspoons of salt to the boiling water to season it properly for cooking the spaghetti.
2. Prepare tomatoes: Wash the cherry tomatoes thoroughly and cut each tomato in half to prepare them for the sauce.
3. Sauté garlic: Heat 3 tablespoons of olive oil in a frying pan over medium heat. Add the freshly pressed or chopped garlic cloves and sauté until fragrant but not browned, releasing their aroma into the oil.
4. Cook spaghetti: Add the spaghetti to the boiling salted water and cook according to package instructions until al dente, usually about 8-10 minutes. Stir occasionally to prevent sticking.
5. Add tomatoes to pan: While the spaghetti cooks, add the halved cherry tomatoes to the garlic olive oil in the frying pan.
6. Press tomatoes: As the tomatoes begin to soften, gently press them down with a spatula to release some of their juices, helping form a rich base for the sauce.
7. Season sauce: Add the onion powder, black pepper, optional piri-piri pepper, and honey to the pan. If you prefer a spicy kick, include the sriracha sauce as well. Stir evenly to combine all flavors.
8. Add pasta water: Pour in about 240 ml (1 cup) of reserved hot pasta water into the sauce to help loosen it and create a silky texture.
9. Add basil and simmer: Chop fresh basil leaves and stir them into the sauce. Allow the sauce to simmer gently for 1-2 minutes so the flavors meld together.
10. Incorporate Parmesan: Add 3 tablespoons of coarsely grated Parmesan cheese into the sauce. Stir continuously until the cheese fully melts and the sauce becomes creamy and smooth.
11. Drain spaghetti: Drain the cooked spaghetti in a colander, reserving some pasta water if needed.
12. Combine pasta and sauce: Transfer the drained spaghetti directly into the pan with the sauce. Toss to coat evenly and allow the mixture to simmer together for about 30 seconds, stirring constantly for full flavor integration.
13. Garnish and serve: Serve the pasta garnished with additional chopped fresh basil leaves and a sprinkle of Parmesan cheese on top for an aromatic and tasty presentation.

Notes

• Use freshly grated Parmesan cheese for best melting and flavor results.
• Reserve some pasta water before draining to adjust sauce consistency if needed.
• The optional piri-piri pepper and sriracha add heat; adjust or omit based on your spice preference.
• Serve immediately for the best texture and taste.
• For a vegan version, substitute Parmesan with a plant-based cheese alternative.

Keywords: spaghetti, cherry tomatoes, Parmesan cheese, garlic, basil, Italian pasta, easy pasta recipe, vegetarian pasta