Pin A quick, flavorful pasta dish made with minimal ingredients for maximum taste and minimal effort.
This recipe was born on busy evenings when all I wanted was homemade comfort without fuss. I made it after moving apartments and it became my weeknight go-to when time was short but cravings were high.
Ingredients
- Pasta: 200 g dried spaghetti or your favorite pasta
- Sauce: 2 tbsp extra-virgin olive oil, 2 cloves garlic (finely sliced), 1/2 tsp red pepper flakes (optional), 100 g cherry tomatoes (halved), 1/2 tsp salt, freshly ground black pepper to taste
- Finishing: 20 g grated Parmesan cheese (plus more for serving), handful fresh basil leaves (torn, optional)
Instructions
- Boil the Pasta:
- Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
- Sauté the Garlic:
- While the pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic and sauté for 1 minute until fragrant but not browned.
- Cook the Tomatoes:
- Add the cherry tomatoes and red pepper flakes (if using). Season with salt and pepper. Cook for 4 to 5 minutes, stirring occasionally, until the tomatoes start to soften and release their juices.
- Toss Together:
- Add the drained pasta directly to the skillet. Toss to coat, adding a splash of reserved pasta water as needed to create a silky sauce.
- Add the Cheese:
- Remove from heat and stir in Parmesan cheese. Adjust seasoning if necessary.
- Serve:
- Serve immediately, topped with extra Parmesan and fresh basil if desired.
Pin 
Pin This pasta is our go-to when we want to cook together and reminisce about our trip to Italy. It’s always a hit with everyone at our weekday family dinners.
Required Tools
Large pot, skillet, colander, chefs knife, and wooden spoon are all you need.
Allergen Information
This dish contains wheat and milk. Always check your Parmesan label for vegetarian suitability.
Nutritional Information
Each serving provides about 430 calories, 16 g fat, 59 g carbohydrates, and 14 g protein.
Pin 
Pin Serve this pasta piping hot with a side of crusty bread and a fresh salad. It’s pure comfort in every single bite.
Recipe FAQ
- → Can I use other types of pasta?
Yes, any dried pasta such as penne or linguine can replace spaghetti while maintaining great texture.
- → How do I make it vegan friendly?
Omit the Parmesan or substitute with a plant-based cheese alternative to keep it dairy-free.
- → What adds flavor to the sauce?
Garlic sautéed in olive oil combined with cherry tomatoes and optional red pepper flakes creates a rich, aromatic base.
- → Can I add greens to this dish?
Adding spinach or arugula near the end of cooking introduces freshness and extra nutrients without overpowering flavors.
- → What wine pairs well with this pasta?
A crisp white like Pinot Grigio complements the bright tomato and herb notes perfectly.