Spicy Cherry Tomato Pomodoro Spaghetti

Ingredients

• 4 tbsp extra-virgin olive oil
• 3 cloves garlic (Sliced)
• 1 tsp red chili flakes
• 1 cup cherry tomatoes
• salt (To taste; used in the pasta water and for seasoning the sauce)
• 1 bunch fresh basil (Plus more for garnish)
• 0.5 cup Parmesan cheese (Freshly grated, plus more for garnish if desired)
• 0.5 cup water (Added to the tomato sauce)
• 0.5 cup reserved pasta water (Reserved after cooking the pasta and added when tossing the spaghetti)
• 0.5 lb spaghetti (Or packaged pasta of your choice)

Steps

1. 1

   Bring a pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until just al dente.

2. 2

   Drain the pasta, reserving 1/2 cup of the pasta water, and set the cooked spaghetti aside.

3. 3

   Heat the extra-virgin olive oil in a skillet over medium heat.

4. 4

   Add the sliced garlic and sauté for 30 seconds.

5. 5

   Add the red chili flakes and cherry tomatoes. Season with salt.

6. 6

   Add 1/2 cup water to the skillet, cover, and cook for 10 minutes, or until the sauce has thickened.

7. 7

   Add the cooked spaghetti and the reserved pasta water to the skillet.

8. 8

   Toss the pasta over high heat for 1–2 minutes, until the sauce is thick and coats the spaghetti.

9. 9

   Add the freshly grated Parmesan cheese and mix well.

10. 10

    Garnish with additional basil and Parmesan cheese, if desired.

Notes

The source lists 1/2 cup pasta water and separately instructs adding 1/2 cup water to the tomato sauce; both are retained because the method describes them as separate additions. The original source says “3 gloves of garlic,” interpreted as 3 cloves.

Nutrition per serving

• main
• pasta
• Italian
• vegetarian
• quick
• stovetop
• spicy
• tomato-based