Pasta always works, because it’s wonderfully versatile, quick to make and tastes great as an appetizer, main course or side dish. This time we’re combining spaghetti with aromatic cherry tomatoes, fresh garlic, scallions and a little basil – and a simple but delicious meal is ready.
Spaghetti with Cherry Tomatoes
Ingredients
- 500 g spaghetti
- 50 ml olive oil, very good quality
- 500 g cherry tomatoes, ripe, aromatic
- 4 garlic cloves, to taste
- 4 scallions
- salt, pepper
- basil, to taste
- chili flakes, to taste
Nutrition per serving, approx.: 588 kcal17 g protein96 g carbs15 g fat6 g fiber
Estimates, calculated from the ingredients.
Instructions
- Cook the 500 g spaghetti al dente according to the package instructions.
- In the meantime, peel the 4 garlic cloves and cut or shave them into very thin slices.
- Halve or quarter the 500 g cherry tomatoes and set aside.
- Heat 50 ml olive oil in a pan and toast the garlic slices.
- Add the tomato pieces and season with 0.5 tsp salt and a little pepper.
- Toss briefly and add 4 scallions.
- Stir briefly once more and carefully fold in the drained spaghetti.
- Season with salt and pepper and serve the spaghetti with a little basil and chili flakes, as you like.
Tips
- As always, the flavor depends on the ingredients. Watery tomatoes don’t taste good, and cheap olive oil is just bitter and oily. Especially when you cook a dish with only a few ingredients, you should pay particular attention to their quality.
- You can take the recipe as a guideline. Less – or more 🙂 – garlic, tomatoes etc. is entirely up to your taste or what’s in your pantry.
- The pasta continues to cook a little in the pan. So don’t cook it too long beforehand.
- If you like spicy food and know that the people you’re eating with do too, you can finely chop a fresh chili pepper and add it straight to the garlic slices in the pan. At our house, preferences vary so much that we put chili flakes on the table for everyone to add as they like.
- Storage: The spaghetti keeps for 2 to 3 days in the fridge; for freezing, it’s best to freeze only the sauce.
Find more kitchen tips from A to Z in our Kitchen A–Z.
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Frequently Asked Questions about Spaghetti with Cherry Tomatoes
Which tomatoes and which oil should I use?
Use ripe, flavorful cherry tomatoes, watery tomatoes just don’t taste good here. With so few ingredients, a really good olive oil is worth it too.
How do I make the spaghetti spicier?
Finely chop a fresh chili and sauté it with the garlic slices. If not everyone likes heat, put chili flakes on the table for seasoning.
Is the spaghetti with cherry tomatoes vegan?
Yes, if you use egg-free spaghetti, the dish is completely vegan. If you like, grate some Parmesan over it.
How should I store spaghetti with cherry tomatoes?
Let the leftovers cool, then put them in a tightly sealed container. They’ll keep in the fridge for 2 to 3 days. To reheat, toss them in a skillet with a splash of water.
Can I freeze spaghetti with cherry tomatoes?
Cooked spaghetti unfortunately turns soft after freezing. If you want to cook ahead, freeze just the tomato sauce in portions. It keeps for about 3 months, and you can cook the pasta fresh.
