When it comes to pasta, simplicity often wins. This spaghetti recipe, made with quality olive oil, aromatic garlic, and sweet baby tomatoes, is a perfect example of how easy home cooking can be. Quick, vibrant, and satisfying, it’s the ideal weeknight dinner or a light, elegant lunch.
This pasta has been inspired by my trip to Italy many years ago. I spent couple of months in San Benetto del Tronto as intern in one of the hotels on the beach side. The beauty of this dish is the combination of flavours, they compliment each other beautifully. Olive oil provides a rich, fruity base, while garlic adds a warm, slightly spicy note. Baby tomatoes, when gently sautéed, release their natural sweetness. The result? A fresh, comforting plate of pasta.
Tips for Perfect Spaghetti Every Time
- Quality olive oil matters: Since this recipe is so simple, the olive oil is a star ingredient. Use extra virgin for the best flavor.
- Don’t overcook garlic: Garlic can turn bitter if burnt. Keep it light golden and aromatic.
- Choose ripe tomatoes: Baby tomatoes with a deep red hue are sweeter and juicier. You can also mix red and yellow varieties for a colorful dish.
- Reserve pasta water: That starchy water helps the sauce cling beautifully to the spaghetti.
- Add a finishing touch: A few fresh basil leaves or a drizzle of extra olive oil right before serving can elevate the dish.
- Add spice: Try adding fresh chilli for a little kick.
Garlic and Tomato Spaghetti
Ingredients
- 1/4 cup olive oil
- 6 cloves of garlic
- 8 baby tomatoes
- 250 g spaghetti (dry weight)
- parmesan cheese
- pinch of salt
- black pepper
Instructions
- Mince garlic into a small bowl and pour olive oil over it. Let it sit for couple of hours, you can do that even a night before to get the most of the flavours.
- Bring pot of water to boil and boil your spaghetti according to package instructions.
- Whilst your pasta is boiling, transfer garlic oil into a small pan and place on low heat. Low heat is key here, you want your garlic to simmer slowly. If the heat is too high, the garlic will turn golden brown and crispy, we do not want that! Simmer for few minutes and add tomatoes (halved). Season with salt and pepper and simmer until your pasta is cooked. Once your pasta is ready, drain them and keep some of the pasta water aside, about one scoop. Add garlic and tomato oil into the pasta, add reserved pasta water and mix everything together. Serve with some parmesan cheese shavings on the top.
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