Ingredients
Scale
- 8 ounces spaghetti
- 2 cups cherry tomatoes, halved
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 1/4 cup fresh basil leaves, chopped
- 1/4 cup grated Parmesan cheese (optional)
Instructions
- Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente.
- While the pasta is cooking, heat the olive oil in a large skillet over medium heat.
- Add the minced garlic to the skillet and sauté for about 1 minute until fragrant, but not browned.
- Add the halved cherry tomatoes, salt, black pepper, and red pepper flakes (if using) to the skillet. Cook for about 5-7 minutes until the tomatoes are soft and slightly blistered.
- Once the pasta is cooked, reserve 1/2 cup of pasta water, then drain the spaghetti.
- Add the drained spaghetti to the skillet with the tomatoes. Toss to combine, adding reserved pasta water as needed to create a light sauce.
- Stir in the fresh basil and toss again. Serve immediately, topped with grated Parmesan cheese if desired.
Notes
- For a vegan version, omit the Parmesan cheese.
- You can add other vegetables like spinach or zucchini for extra nutrition.
- This dish can be served warm or at room temperature.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Pasta
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3 grams
- Sodium: 200 milligrams
- Fat: 10 grams
- Saturated Fat: 1.5 grams
- Carbohydrates: 55 grams
- Fiber: 3 grams
- Protein: 10 grams
- Cholesterol: 5 milligrams