20-Minute Garlic Cherry Tomato Pasta - Quick & Delicious Dinner Recipe | AnitaCooks.com

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive but still works for sautéing.

Boil water in a large pot for the pasta.

Wash the cherry tomatoes and basil.

Slice about 6 cloves of garlic thinly.

Once the water is at a full boil, add salt to the water.

Add spaghetti to the boiling water and cook for about 10 minutes, stirring occasionally.

While the pasta cooks, heat a skillet and add olive oil once hot.

Dry the cherry tomatoes with a cloth to prevent splattering when added to the oil.

Add the sliced garlic to the skillet and cook for about 1 minute until soft.

Add about 1 teaspoon of red chili flakes to the skillet with the garlic.

Add a little salt to the skillet and stir.

Cook the tomatoes in the skillet for about 10 minutes until they pop and soften, stirring occasionally.

Taste the sauce and add more salt if needed.

When the pasta is done, turn off the heat and let it sit in the hot water for 2-3 minutes if the sauce isn't ready.

Directly transfer the spaghetti from the water to the skillet with the sauce without draining it.

Add about 1.5 tablespoons of capers to the skillet (optional).

Add pasta water to the pan if you want more sauce.

Turn off the heat once the pasta is mixed with the sauce.

Transfer to a serving plate and tear fresh basil on top.

Optionally add ricotta cheese on top of the pasta.

Add grated parmesan cheese on top if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens