Description
Blistered tomatoes burst with sweet juiciness, mingling with fragrant garlic and chili-kissed olive oil, coating al dente spaghetti in a glossy, basil-flecked finish that shimmers with Parmesan.
Ingredients
- 400 g spaghetti
- 500 g cherry tomatoes
- 4 cloves garlic
- 4 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp red pepper flakes
- 10 g fresh basil leaves
- 50 g grated Parmesan cheese
Instructions
- Preheat the oven to 200°C and toss the cherry tomatoes with 2 tablespoons of olive oil, salt, and pepper; spread on a baking tray and roast for 20 minutes until blistered.
- Meanwhile, bring a large pot of salted water to a boil and cook the spaghetti according to package instructions until al dente; reserve 1 cup of pasta water before draining.
- Thinly slice the garlic and warm the remaining 2 tablespoons of olive oil in a large skillet over medium heat; add garlic and red pepper flakes and sauté for 1–2 minutes until fragrant but not browned.
- Add the roasted tomatoes (including any juices) to the skillet and stir gently to combine with the garlic oil.
- Toss the drained spaghetti into the skillet, adding reserved pasta water a little at a time to loosen the sauce as needed.
- Remove from heat, stir in the fresh basil leaves and grated Parmesan cheese, adjust seasoning, and serve immediately.
Notes
- For extra depth, let the roasted tomatoes cool slightly to intensify their sweetness.
- Reserve pasta water to help bind the sauce and achieve a silky texture.
- Red pepper flakes are optional; adjust the amount for desired heat level.
- Best enjoyed fresh, garnished with extra Parmesan and basil.