Spaghetti with Cherry Tomatoes and Parmesan Cheese Recipe

Introduction

This Spaghetti with Cherry Tomatoes & Parmesan Cheese is a simple yet flavorful dish perfect for a quick weeknight dinner. Fresh cherry tomatoes and fragrant basil combine with creamy Parmesan to create a light, satisfying pasta experience.

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)
• Additional 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 once boiling.
2. Step 2: 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: Add the spaghetti to the boiling salted water and cook until al dente according to package instructions.
5. Step 5: While the pasta cooks, add the halved tomatoes to the pan with garlic. Cook until they begin to soften, then gently press them with a spatula to release their juices.
6. Step 6: Season the tomatoes with onion powder, black pepper, piri-piri pepper (if using), honey, and sriracha sauce (if you like a spicy kick). Stir well.
7. Step 7: Pour about 1 cup (240 ml) of reserved pasta water into the pan to loosen the sauce, and stir in the chopped fresh basil. Let the sauce simmer for a minute or two.
8. Step 8: Add the grated Parmesan cheese and stir continuously until the cheese melts and the sauce becomes creamy.
9. Step 9: Drain the cooked spaghetti and immediately transfer it to the pan with the sauce.
10. Step 10: Toss the pasta with the sauce over low heat for about 30 seconds, stirring constantly to combine flavors.
11. Step 11: Serve topped with extra chopped basil leaves and grated Parmesan cheese.

Tips & Variations

• Use fresh, ripe cherry tomatoes for the best natural sweetness and flavor in the sauce.
• Substitute piri-piri with crushed red pepper flakes if piri-piri is unavailable.
• For a creamier texture, stir in a spoonful of mascarpone cheese along with the Parmesan.
• Add toasted pine nuts for a crunchy contrast.
• Use gluten-free pasta if desired to make this dish gluten-free.

Storage

Store leftover pasta in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over low heat, adding a splash of water or pasta water to loosen the sauce as needed. Avoid microwave reheating to preserve the texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh Parmesan instead of pre-grated?

Yes, freshly grated Parmesan melts better and offers a richer flavor, enhancing the sauce’s creaminess.

What can I substitute for fresh basil if I don’t have any?

If fresh basil isn’t available, you can use dried basil, but add it earlier in the cooking so its flavor infuses well. Alternatively, fresh spinach or parsley can add a fresh touch, though the flavor will differ.

Spaghetti with Cherry Tomatoes and Parmesan Cheese Recipe

Print Recipe

★★★★★

4.7 from 101 reviews

A flavorful and simple spaghetti dish featuring a fresh cherry tomato and Parmesan cheese sauce, enriched with garlic, basil, and a touch of heat from optional spices. Perfect for a quick and satisfying Italian-inspired meal.

• Author: Lila
• 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
• 240 ml Pasta water (1 cup)
• Salt, to taste

Sauce

• 500 g Cherry tomatoes (17.6 oz), 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 tsp Honey
• 1 tbsp Fresh Basil leaves, chopped
• 3 tbsp Parmesan cheese, coarsely grated

For Serving

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

Instructions

1. Boil Water: Start by bringing 1 to 1½ litres of water to a boil in a large pot, adding 2 teaspoons of salt once boiling.
2. Prepare Tomatoes: While waiting for the water to boil, wash the cherry tomatoes and cut them in halves.
3. Sauté Garlic: In a frying pan, heat 3 tablespoons of olive oil over medium heat, then add the freshly pressed or chopped garlic and sauté until fragrant and slightly golden.
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.
5. Add Tomatoes to Pan: While the pasta cooks, add the halved tomatoes to the frying pan with the garlic and olive oil.
6. Press Tomatoes: Once the tomatoes start to soften, gently press them with a spatula to release their juices, creating a fresh sauce base.
7. Season Sauce: Season the tomato mixture with 1 teaspoon onion powder, ½ teaspoon black pepper, ½ teaspoon piri-piri pepper (if using), 1 teaspoon honey, and 1 teaspoon sriracha sauce (if you want some heat). Stir well to combine.
8. Add Pasta Water: Pour in about 1 cup (240 ml) of reserved pasta cooking water to the tomato sauce to loosen it and help it simmer to a nice consistency.
9. Add Basil: Stir in 1 tablespoon of chopped fresh basil leaves and let the sauce simmer gently for 1-2 minutes to meld the flavors.
10. Add Parmesan Cheese: Stir 3 tablespoons of coarsely grated Parmesan into the simmering sauce, stirring constantly until the cheese melts and the sauce becomes creamy.
11. Drain Spaghetti: Drain the cooked spaghetti well, reserving some pasta water just in case, then transfer the spaghetti to the pan with the sauce.
12. Combine and Simmer: Toss the spaghetti gently in the sauce and let it cook together for about 30 seconds while stirring continuously so the pasta absorbs the flavors.
13. Serve: Plate the spaghetti, then garnish generously with extra chopped fresh basil leaves and coarsely grated Parmesan cheese on top before serving.

Notes

• Adjust the amount of pasta water added to the sauce for desired sauce consistency.
• Optionally omit piri-piri and sriracha for a milder sauce.
• Use freshly grated Parmesan for best melting and flavor.
• Reserve extra pasta water to adjust sauce thickness after combining with pasta.
• Serve immediately for best texture; the sauce may thicken as it cools.

Keywords: spaghetti recipe, cherry tomato pasta, Parmesan cheese, Italian pasta, quick pasta dish, vegetarian pasta