Ingredients
Scale
- 12 ounces spaghetti spaghettini, or angel hair
- 2 tablespoons extra virgin olive oil
- 1 1/2 to 2 pounds cherry tomatoes (1-24-ounce container, 4 to 5 cups, 1 farmer’s market quart)
- 3 cloves garlic
- 3 scallions, thinly sliced
- Crushed red pepper flakes (optional)
- 3/4 cup finely-grated Parmesan cheese (3 ounces), plus more to serve
- Fresh basil leaves
Instructions
- Cook the pasta in a large pot of well-salted boiling water until al dente, then reserve about 1 cup of the pasta water and drain.
- In a large skillet, warm the olive oil over medium-high heat, then add the cherry tomatoes and a pinch of crushed red pepper. Cook without stirring until the tomatoes blister and brown on one side, about 2 minutes.
- Lower the heat to medium, add the garlic and scallions to the skillet, and cook until the tomatoes break down into a sauce, about 10 minutes, while the pasta finishes cooking.
- Toss the drained pasta into the skillet with the tomato sauce, adding a splash of the reserved pasta water to help the sauce adhere to the noodles.
- Remove from heat, then stir in the grated Parmesan and fresh basil before serving, with a bit more Parmesan and olive oil on top.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Feel free to adjust the amount of crushed red pepper according to your spice preference.
Use fresh basil for the best flavor in this dish.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 415
- Sugar: 4g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 59g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 20mg