| Level: | Easy |
| Total: | 25 min |
| Prep: | 10 min |
| Cook: | 15 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 25 min |
| Prep: | 10 min |
| Cook: | 15 min |
| Yield: | 4 servings |
Ingredients
- 3/4 pound spaghettini or spaghetti
- 1/4 cup extra-virgin olive oil, plus more for drizzling
- 1/4 cup sliced garlic
- 1/2 teaspoon finely minced Calabrian chiles, or 1/4 teaspoon red pepper flakes
- 1 pint small cherry tomatoes, stems removed, crushed between your thumb and forefinger
- 1/2 cup fresh basil leaves, each torn into 2 or 3 pieces
- Gray salt
- Freshly ground black pepper
- Parmesan, for grating
Instructions
- Bring a large pot of salted water to a boil over high heat. Add the pasta and stir.
- While the pasta cooks, heat 1/4 cup olive oil in a large skillet over medium heat. Add the garlic and cook until the slivers are golden brown and crisp, then add the chiles and cook for about 30 seconds. Raise the heat to high and add the tomatoes. Cook until the tomatoes soften and the juices thicken, about 3 minutes. Add the basil and season with salt and pepper.
- When the pasta is al dente, scoop out about 1/2 cup of the pasta cooking water, then drain the pasta. Return the pasta to the warm pot off the heat. Add the sauce and mix well. Add some of the reserved cooking water if the pasta seems dry. Transfer to a warm serving bowl and grate Parmesan over the top, to taste. Drizzle with a little more olive oil. Serve immediately.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 466 |
| Total Fat | 15 g |
| Saturated Fat | 2 g |
| Carbohydrates | 70 g |
| Dietary Fiber | 4 g |
| Sugar | 5 g |
| Protein | 13 g |
| Cholesterol | 0 mg |
| Sodium | 461 mg |
| Serving Size | 1 of 4 servings |
| Calories | 466 |
| Total Fat | 15 g |
| Saturated Fat | 2 g |
| Carbohydrates | 70 g |
| Dietary Fiber | 4 g |
| Sugar | 5 g |
| Protein | 13 g |
| Cholesterol | 0 mg |
| Sodium | 461 mg |
Reviews
I added sautéed mushrooms. Just made it better. Great dish
So quick, easy and delish!!! I added some artichokes to mine and thought its also good with some olives. But, delish just as is!!
So so good!!! Great way to use up those extra cherry tomatoes
This was delicious and easy to make. Tonight we will eat the leftovers topped with shrimp. A keeper for sure!
delicious. i used only a half pound of pasta but used all of the rest of the ingredients.
Incredible flavor! Fast and easy. It was perfect for a week night dinner paired with soup and salad!
The sauce itself was amazing but the problem is that the amount of sauce, if you follow this recipe is way too small for the pasta, even for a side dish. I had to add tomato sauce and it was still good but, it would have been much better if it was just the original sauce only.
Husband made a pot of beans for dinner; boring!!! I searched for a quick and easy dish using what I had on hand. Squished tomatoes, torn basil leaves, smashed garlic and lots of olive oil. A real peasant dish and so fresh tasting. I’ll watch what I wear next time as those tomatoes sure do squirt.
So easy, and also so darn pretty!! Delic!!!
This is a tremendous recipe and is a testament to the fact that simple cooking with great ingredients is often the best way to cook. Who would have thought cherry tomatoes could be so good! Be careful, though, to not burn the garlic. Thanks for a great recipe!