Spaghetti in a Light Olive and Tomato Sauce
Indulge in the simple yet vibrant flavors of Spaghetti in a Light Olive and Tomato Sauce, a quick and satisfying recipe perfect for busy weeknights or elegant dinners. This dish features al dente spaghetti tossed in a delicate sauce made from sautéed cherry tomatoes, fragrant garlic, and a touch of red chili flakes for just the right amount of heat. Fresh basil leaves add a burst of herbal aroma, while a sprinkle of grated Parmesan cheese lends a creamy, salty finish. With a prep time of only 10 minutes and cooked to perfection in under 30, this light and healthy spaghetti recipe embodies the essence of Mediterranean cuisine. Serve it as is for a comforting vegetarian meal or pair it with a crisp salad and crusty bread for a complete feast.
Smart Nutrition Tracking with SnapCalorie
Explore More
Recipe Information
Ingredients
- 400 g spaghetti
- 400 g ripe cherry tomatoes
- 60 ml extra virgin olive oil
- 3 garlic cloves
- 0.5 tsp red chili flakes
- 10 fresh basil leaves
- 50 g grated Parmesan cheese
- 1 tsp salt
- 0.25 tsp pepper
- 4 L water for boiling
Instructions
Bring 4 liters of water to a boil in a large pot. Add 1 teaspoon of salt to the boiling water.
Add the spaghetti to the pot and cook according to the package instructions until al dente, about 8-10 minutes. Stir occasionally to prevent sticking.
While the pasta is cooking, heat the olive oil in a large skillet over medium heat.
Finely chop the garlic cloves and add them to the skillet. Sauté for 1-2 minutes until fragrant but not browned.
Cut the cherry tomatoes in half and add them to the skillet. Sauté for 5-7 minutes until the tomatoes soften and release their juices.
Add the red chili flakes, salt, and pepper to the skillet. Stir well to combine.
Once the spaghetti is cooked, reserve 1 cup of the pasta water and drain the rest.
Add the drained spaghetti to the skillet with the tomato sauce. Toss to coat the pasta evenly.
If the sauce is too thick, add a small amount of the reserved pasta water to loosen it up.
Tear the fresh basil leaves into small pieces and stir them into the pasta.
Serve the spaghetti hot, topped with grated Parmesan cheese. Add additional chili flakes or basil for garnish, if desired.
Nutrition Facts
Calories |
359 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.8 g | 25% | |
| Saturated Fat | 4.9 g | 25% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 12 mg | 4% | |
| Sodium | 704 mg | 31% | |
| Total Carbohydrate | 35.9 g | 13% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 3.7 g | ||
| Protein | 12.4 g | 25% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 170 mg | 13% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 317 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
