Spaghettini with Burst Cherry Tomatoes
Elevate your weeknight dinners with this irresistibly simple yet elegant Spaghettini with Burst Cherry Tomatoes recipe. Featuring perfectly cooked spaghettini tossed in a vibrant sauce of juicy cherry tomatoes that burst in olive oil, this dish is complemented by the bold flavors of thinly sliced garlic, a hint of red pepper flakes, and aromatic fresh basil leaves. A touch of reserved pasta water creates a silky, restaurant-worthy finish, while a generous sprinkle of grated Parmesan ties it all together. Ready in just 30 minutes, this vegetarian pasta recipe is perfect for busy evenings, offering a balance of freshness and indulgence in every bite. Ideal for fans of quick Italian-inspired recipes, this dish is best served hot, garnished with more basil and Parmesan for an extra flavor boost.
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Recipe Information
Ingredients
- 340 grams spaghettini
- 3 tablespoons extra virgin olive oil
- 450 grams cherry tomatoes
- 4 pieces garlic cloves, thinly sliced
- 0.5 teaspoons red pepper flakes
- 1 teaspoon kosher salt
- 0.25 teaspoons freshly ground black pepper
- 0.5 cups fresh basil leaves, torn
- 0.5 cups Parmesan cheese, grated
- 0.5 cups reserved pasta water
Instructions
Bring a large pot of salted water to a boil. Add the spaghettini and cook according to the package instructions, usually about 6-8 minutes, until al dente. Reserve 1/2 cup of the pasta water, then drain the cooked pasta.
While the pasta cooks, heat the olive oil in a large skillet over medium heat.
Add the cherry tomatoes to the skillet and cook, stirring occasionally, until they soften and begin to burst, about 8-10 minutes.
Add the sliced garlic and red pepper flakes to the skillet. Cook for 1-2 minutes, stirring constantly, until fragrant.
Season the tomato mixture with kosher salt and black pepper to taste.
Reduce the heat to low, then toss the cooked spaghettini into the skillet with the burst tomatoes.
Gradually add the reserved pasta water, a few tablespoons at a time, until the sauce coats the pasta evenly.
Stir in the torn basil leaves and half of the grated Parmesan cheese.
Divide the pasta among serving plates and garnish with the remaining Parmesan cheese and additional fresh basil, if desired.
Serve immediately and enjoy!
Nutrition Facts
Calories |
288 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.5 g | 17% | |
| Saturated Fat | 3.6 g | 18% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 10 mg | 3% | |
| Sodium | 341 mg | 15% | |
| Total Carbohydrate | 32.3 g | 12% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 3.4 g | ||
| Protein | 10.3 g | 21% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 146 mg | 11% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 353 mg | 8% | |
*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.
