Cherry Tomato Garlic Spaghetti

Name: Cherry Tomato Garlic Spaghetti
Prep time: 10 min
Cook time: 30 min
Yield: Serves 6
Cuisine: Italian

Add to recipe book

roubashahin.com.au

Mains

The easiest spaghetti I make – garlic, chilli, fresh tomatoes and parmesan. No fuss, all flavour.

PREP TIME

10 minutes

COOK TIME

30 minutes

SERVES

Serves 6

About this recipe

Some of the best recipes are the ones with barely any ingredients, and this cherry tomato garlic spaghetti is exactly that. It’s the pasta I make when I want something quick, comforting and genuinely delicious without standing over the stove for hours. Just garlic, chilli, fresh herbs, ripe cherry tomatoes and a generous glug of olive oil – that’s really all it takes.

What’s more, this is one of those recipes that proves simple doesn’t mean boring. The garlic and chilli gently infuse the oil, the tomatoes break down into a sweet, jammy sauce, and a big handful of parmesan ties it all together at the end. If you love a good tomato-based pasta, this sits nicely alongside my Baked Ricotta Tomato Pasta, though this cherry tomato garlic spaghetti is even quicker to pull together on a weeknight.

Best of all, it comes together in under 30 minutes with ingredients you probably already have on hand. As a result, it’s become one of those go-to dinners in my house that never fails.

Ingredients

¾ cup olive oil
8 garlic cloves, sliced (not too thin)
1–2 whole red chillies, thinly sliced
⅓ cup parsley, roughly chopped
⅓ cup basil, roughly chopped
800 grams cherry tomatoes, halved
Salt, to taste
500 grams spaghetti
Parmesan cheese, freshly grated, to taste (be generous!)

Notes from Rouba

Slice the garlic – don’t slice it too thin, or it will burn before the oil even gets warm
Start with the oil cold, not hot – you want to gently warm it and infuse it, not fry the garlic
Use fresh, ripe cherry tomatoes – they’re the heart of this sauce
Don’t skimp on the olive oil – it’s a key part of the sauce, not just a cooking medium
Go generous with the parmesan at the end – it’s what brings everything together

Method

Step 1. Infuse the Oil

Pour the olive oil into a cold pan and add the sliced garlic and chilli, along with the chopped parsley and basil. Place the pan over low heat and let it warm through gently for a minute or so – you're not frying here, just gently bringing the oil to temperature so the garlic doesn't catch and burn, while the flavours infuse into the oil.

Step 2. Cook the Tomato Sauce & Pasta

Add the halved cherry tomatoes to the pan and season with salt. Let everything simmer gently for around 25 minutes, stirring occasionally, until the tomatoes have broken down into a soft, saucy consistency.

While the sauce is simmering, cook the spaghetti in a large pot of salted boiling water according to the packet instructions, until al dente.

Step 3. Combine and Finish

Once the sauce is ready, stir through a generous amount of freshly grated parmesan until it melts through the sauce.

Drain the spaghetti and pile it on top of the sauce to serve.

A FEW THINGS YOU'LL WANT TO KNOW

Can I use a different pasta instead of spaghetti?
This one's made for spaghetti – the long strands hold the oil and sauce beautifully, so I'd stick with it here.

Why did my garlic burn?
It's usually because the garlic was sliced too thin or the oil started too hot. Slice the garlic with a bit of thickness to it and start with a cold pan – that way the oil warms up gently and the garlic just infuses instead of catching.

Can I make it spicier or milder?
Yes – the chilli is easy to adjust. Use less if you'd like it milder, or add a second one if you like more heat.

Do I need to peel the tomatoes?
No, there's no need. Just halve them and let them break down in the pan as they cook.

What does "generous" parmesan actually mean? For this amount of pasta, think at least a couple of good handfuls – it's meant to be a lot, not just a light sprinkle on top. You really want it melting through the sauce, not just finishing the dish. I add approximately 1 cup.