Italian-inspired · Quick meals
Cherry tomato and basil spaghetti
A good sauce does not always need a long simmer. Cherry tomatoes burst in warm oil, releasing juices that combine with the pasta water. Add the basil last to preserve its fragrance.
Editorial review: 12 October 2026. Kitchen-testing status is stated in the recipe note.
From preparation to the plate
Method
- 01
Bring a large pan of water to the boil and salt it. Halve the tomatoes and thinly slice the garlic.
- 02
Warm the garlic in the oil in a wide frying pan for 30–45 seconds without letting it brown. Add the tomatoes and a pinch of salt. Cook for 10–12 minutes, pressing some of the tomatoes with a wooden spoon.
- 03
Cook the spaghetti for one minute less than the packet instructions. Reserve a mug of cooking water and transfer the pasta to the frying pan.
- 04
Add about 100 ml of the reserved water and toss for a minute or two until the sauce coats the spaghetti. Add more water if dry, or simmer a little longer if too loose.
- 05
Remove from the heat. Add torn basil, black pepper and chilli if you like. Sprinkle with cheese at the table.
Oven temperatures refer to conventional heat without a fan. Timings are approximate; check texture and the stated food temperatures.
An original editorial version written for Tastivio. This recipe has not yet been confirmed by a practical test in our kitchen; timings are approximate.
Wine for this dish
What goes in the glass?
A dry rosé or a fresh red with gentle tannins. Tomatoes suit a wine with lively acidity.