Spaghetti with Cherry Tomatoes and Parmesan Recipe

Introduction

This Spaghetti with Cherry Tomatoes & Parmesan Cheese is a simple yet flavorful dish perfect for a quick weeknight meal. Fresh cherry tomatoes create a vibrant, saucy base, enhanced by garlic and fragrant basil, while Parmesan cheese adds a creamy, savory finish.

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
• Extra fresh basil leaves (chopped, for garnish)
• Extra Parmesan cheese (coarsely grated, for garnish)

Instructions

1. Step 1: Bring the water to a boil in a large pot. Add 2 teaspoons of salt for seasoning.
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 it until fragrant, about 1 minute.
4. Step 4: Add the spaghetti to the boiling salted water and cook until al dente according to the package instructions.
5. Step 5: While the spaghetti cooks, add the halved tomatoes to the garlic oil in the pan.
6. Step 6: As the tomatoes soften, gently press them with a spatula to release their juices and create a sauce.
7. Step 7: Season the tomato mixture with onion powder, black pepper, Piri-piri pepper (if using), honey, and Sriracha sauce (if you like it spicy). Stir well.
8. Step 8: Pour in about one cup (240 ml) of reserved pasta water to the sauce and stir to combine.
9. Step 9: Add the chopped fresh basil leaves to the sauce, then let it simmer gently for 1–2 minutes.
10. Step 10: Stir in the grated Parmesan cheese, continuing to stir until the cheese melts and the sauce becomes creamy.
11. Step 11: Drain the cooked spaghetti and transfer it directly into the pan with the sauce.
12. Step 12: Toss the spaghetti with the sauce and simmer together for 30 seconds, stirring constantly to coat the pasta evenly.
13. Step 13: Serve the pasta topped with extra chopped basil and a generous sprinkle of Parmesan cheese.

Tips & Variations

• Use fresh, ripe cherry tomatoes for the best flavor. You can substitute with grape tomatoes if needed.
• For a creamier texture, add a splash of heavy cream or a dollop of mascarpone cheese to the sauce.
• If you prefer less heat, leave out the Piri-piri pepper and Sriracha sauce or adjust to your taste.
• Fresh garlic gives the best aroma, but garlic powder can be used in a pinch.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove or in the microwave, adding a splash of water or olive oil to loosen the sauce if it has thickened.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta for this recipe?

Yes, this sauce pairs well with various pasta shapes like penne, fusilli, or linguine. Just adjust cooking times accordingly.

Do I need to reserve pasta water for the sauce?

Yes, adding pasta water helps bind the sauce with the pasta, creating a creamy texture and better flavor adherence.

Spaghetti with Cherry Tomatoes and Parmesan Recipe

Print Recipe

★★★★★

4.7 from 93 reviews

A vibrant and flavorful Spaghetti with cherry tomatoes and Parmesan cheese, combining fresh tomatoes sautéed with garlic and herbs, tossed with al dente pasta and finished with a creamy Parmesan sauce. This simple yet delicious Italian-inspired dish is perfect for a quick weeknight dinner or a comforting meal any time.

• Author: Sophie
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Spaghetti

• 450 g Spaghetti (16 oz)
• 1–1½ litres Boiled water (33 – 50 oz)
• 2 tsp Salt

Sauce & Seasoning

• 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 tbsp Fresh basil leaves, chopped
• 1 tsp Honey
• 240 ml Pasta water (1 cup)
• 3 tbsp Parmesan cheese, coarsely grated
• Salt, to taste
• Fresh basil leaves, chopped (for garnish)
• Parmesan cheese, coarsely grated (for garnish)

Instructions

1. Boil water: Begin by bringing 1 to 1½ litres of water to a boil in a large pot for the spaghetti.
2. Prepare tomatoes: Wash the cherry tomatoes thoroughly and cut them in halves, setting them aside.
3. Sauté garlic: Heat olive oil in a frying pan over medium heat and add the freshly pressed or chopped garlic. Sauté until fragrant without browning.
4. Cook spaghetti: Add 2 teaspoons of salt to the boiling water and add the spaghetti. Cook until al dente according to package instructions (usually around 8-10 minutes).
5. Add tomatoes to pan: While the spaghetti cooks, add the halved tomatoes to the pan with garlic and olive oil.
6. Press tomatoes: Once the tomatoes soften and start to release juice, gently press them with a spatula to break them down slightly, allowing their flavors to meld into the sauce.
7. Season sauce: Season the tomatoes with onion powder, black pepper, Piri-piri pepper (if using), honey, and Sriracha sauce (if you prefer it spicy). Stir well to combine all flavors.
8. Add pasta water: Pour about one cup (240 ml) of reserved pasta water into the sauce to loosen it and help it become silky and flavorful.
9. Add basil: Stir in chopped fresh basil leaves, then let the sauce simmer gently for 1-2 minutes so the flavors meld.
10. Add Parmesan: Add the coarsely grated Parmesan cheese to the sauce and stir continuously until it melts and the sauce becomes creamy.
11. Drain spaghetti: Once the pasta is al dente, strain it and immediately transfer it to the pan with the sauce.
12. Toss pasta in sauce: Combine the spaghetti with the sauce thoroughly, allowing them to cook together for 30 seconds while stirring constantly to coat the pasta evenly.
13. Garnish and serve: Finish by sprinkling additional chopped basil leaves and grated Parmesan cheese on top and serve hot.

Notes

• Use fresh cherry tomatoes for the best flavor; canned tomatoes will alter the taste and texture.
• The pasta water is essential to help bind the sauce and make it silky; don’t skip adding it.
• Piri-piri and Sriracha are optional for a spicy kick but can be omitted for a milder taste.
• You can substitute Parmesan with Pecorino Romano for a sharper taste if desired.
• Cook the spaghetti just until al dente to prevent overcooking when combined with the sauce.

Keywords: spaghetti, cherry tomatoes, Parmesan cheese, Italian pasta, quick pasta recipe, easy dinner, garlic tomato sauce