Spaghetti With Cherry Tomatoes

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

Quick look

  • prep 15 min    cook 15 min
  • serves 4


  • 2 1/2 pounds cherry tomatoes
  • 2 cloves garlic, peeled but whole
  • 1/2 teaspoons crushed red pepper flakes
  • Pinch oregano
  • 4 fresh basil leaves, torn
  • 1/3 cup extra-virgin olive oil
  • Salt to taste
  • 1 pound spaghetti

    How to make it  

  • 1

    Wash and dry tomatoes, cut each in half and place in a bowl with garlic, pepper flakes, oregano and basil.

  • 2

    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.

  • 3

    Cook the spaghetti in a large pot of salted, boiling water for about 8 to 10 minutes.

  • 4

    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.

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