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Spaghetti with Cherry Tomatoes and Parmesan Recipe

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★★★★★

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.

Ingredients

Scale

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

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