Spaghetti with Fresh Cherry Tomatoes
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Spaghetti with Fresh Cherry Tomatoes
A light and vibrant Southern Italian pasta dish made with fresh cherry tomatoes, garlic, extra virgin olive oil, and basil. Perfect for summer when tomatoes are at their sweetest and most flavorful.
Servings4
Calories450kcal
Ingredienti
- 400 g spaghetti
- 500 g ripe cherry tomatoes halved
- 3 tbsp extra virgin olive oil
- 2 cloves garlic lightly crushed
- 10 fresh basil leaves
- Salt to taste
- Freshly ground black pepper to taste
Istruzioni
- Bring a large pot of salted water to a boil and cook the spaghetti until al dente.
- While the pasta cooks, heat the olive oil in a large skillet over medium heat.
- Add the garlic and sauté until fragrant but not browned.
- Add the cherry tomatoes and a pinch of salt.
- Cook for 5–7 minutes, just until the tomatoes begin to soften and release their juices.
- Remove the garlic if desired.
- Add most of the basil leaves, torn by hand.
- Drain the spaghetti, reserving a little pasta water.
- Toss the pasta with the tomatoes and their juices.
- Add a splash of pasta water if needed to create a light sauce.
- Finish with black pepper and the remaining basil leaves.
- Serve immediately.
Note
- The tomatoes should remain fresh and slightly chunky rather than cooked into a smooth sauce.
- Yellow and red cherry tomatoes can be mixed for sweetness and color.
- A small amount of grated Pecorino Romano may be added, although many prefer this dish without cheese.