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Spaghetti with Cherry Tomatoes and Parmesan Cheese Recipe

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★★★★★

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.

Ingredients

Scale

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

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