Spaghetti With Cherry Tomatoes

Want a quick yet delicious dinner? Try this flavorful pasta dish. [quicklook-recipe prep_time=”15 min” cook_time=”15 min” serves=”4″ details=”” ] [ingredients-list

Want a quick yet delicious dinner? Try this flavorful pasta dish.

[quicklook-recipe prep_time=”15 min” cook_time=”15 min” serves=”4″ details=”” ]

[ingredients-list title=”Ingredients” serving_size=””]

[ingredients-left]

  • 2 1/2 pounds cherry tomatoes
  • 2 cloves garlic, peeled but whole
  • 1/2 teaspoons crushed red pepper flakes
  • Pinch oregano

[/ingredients-left]
[ingredients-right]

  • 4 fresh basil leaves, torn
  • 1/3 cup extra-virgin olive oil
  • Salt to taste
  • 1 pound spaghetti

[/ingredients-right]
[/ingredients-list]

[step-list-wrapper title=”How to make it ” time=” “]

[step-item number=”1″ image_url=”” title=”” ]Wash and dry tomatoes, cut each in half and place in a bowl with garlic, pepper flakes, oregano and basil.[/step-item]
[step-item number=”2″ image_url=”” title=”” ]Heat oil in a large skillet over high heat and add the tomato mixture. Cook 5 to 6 minutes, gently stirring with a wooden spoon at frequent intervals. Season with salt and remove from heat. Do not overcook the tomatoes; they should still be firm and retain their skins at this stage.[/step-item]
[step-item number=”3″ image_url=”” title=”” ]Cook the spaghetti in a large pot of salted, boiling water for about 8 to 10 minutes.
[/step-item]
[step-item number=”4″ image_url=”” title=”” ]Drain the spaghetti and add to the tomato mixture in skillet. Cook over high heat, stirring well, until the tomato sauce is absorbed by the pasta as it finishes cooking, about 5 minutes more. Serve immediately.[/step-item]

[/step-list-wrapper]

Originally Published in Reader's Digest

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