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Spaghetti with Cherry Tomatoes, Basil, and Parmesan Recipe

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★★★★★

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.

Ingredients

Scale

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

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