Cherry Tomato Spaghetti
This 30-minute Cherry Tomato Spaghetti captures the essence of summer with bright flavors and vibrant colors, making it a dish that feels like a celebration.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Boiling and Sautéing
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
- 12 oz spaghetti (or linguine)
- 2 tbsp olive oil, plus more for finishing
- 4 cloves garlic, thinly sliced
- 2 pints cherry or grape tomatoes
- 1/2 tsp kosher salt (plus more for pasta water)
- 1/4 tsp crushed red pepper flakes (optional)
- 2 tbsp tomato paste (optional)
- 1/2 cup reserved pasta water
- 1/2 cup fresh basil leaves, torn
- 1 tbsp balsamic glaze (optional)
- 8 oz burrata (2 balls), room temp
- Freshly ground black pepper, to taste
Instructions
- Prepare the Pasta: Bring a large pot of salted water to a boil. Cook your spaghetti until al dente, and reserve a cup of pasta water before draining.
- Sauté and Build Flavor: Heat olive oil in a large skillet over medium heat. Add sliced garlic and sauté for 30-60 seconds until fragrant. Add cherry tomatoes, kosher salt, and optional red pepper flakes, cooking for 8-10 minutes until tomatoes burst.
- Add Depth and Combine: Stir in optional tomato paste and cook for another minute. Toss in drained spaghetti and 1/2 cup reserved pasta water; toss until well combined.
- Finish and Serve: Turn off heat, fold in torn basil and black pepper. Plate spaghetti, add burrata, and drizzle with olive oil and optional balsamic glaze. Serve immediately.
Notes
For meal prep, you can prepare the sauce ahead of time. Leftovers can be stored in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 7g
- Sodium: 400mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 75g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 40mg