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Spaghetti with Olive Oil, Garlic and Tomato

Name: Spaghetti with Olive Oil, Garlic and Tomato
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2
Cuisine: Italian
Ingredients: 200g spaghetti; 120ml extra virgin olive oil; 150g cherry tomatoes; 2 large garlic cloves; Parmigiano, finely grated, to taste; Chilli flakes (optional) to taste; Salt for the pasta water

Quick spaghetti with garlic-infused olive oil, fresh cherry tomatoes and Parmigiano. A simple Italian-inspired pasta dish ready in 30 minutes.

pasta spaghetti garlic olive oil cherry tomato

Print Recipe

This is my take on spaghetti aglio e olio, with fresh cherry tomatoes added at the end. It isn’t the classic Italian version, but it is quick, easy and one we make regularly.

Add a pinch of dried chilli flakes if you like; we usually leave them out.

To measure the olive oil and reserved pasta water, you can use a ½-cup measure. This holds approximately 120ml, which is close enough for this recipe.

Prep

15 mins

Cook

15 mins

Serves

Ingredients

200g spaghetti
120ml extra virgin olive oil
150g cherry tomatoes
2 large garlic cloves
Parmigiano, finely grated, to taste
Chilli flakes (optional) to taste
Salt for the pasta water

Method

01
Thinly slice the garlic. Cut each cherry tomato into three or four slices.
02
Bring a large pan of salted water to the boil.
03
Add the olive oil to a saucepan and add the garlic slices gently heating on a low heat while we prepare the rest of the dish. This slow heating draws out the garlic flavour in the oil.
04
Add spaghetti to the boiling water and cook for two minutes less than the packet instructions. The spaghetti will cook further in the following steps
05
Raise the heat for the olive oil and garlic if necessary; we want it just sizzling when we add it to the spaghetti, but be careful not to burn the garlic.
06
Before draining the spaghetti save 120ml of the water, then drain the spaghetti in a colander.
07
Return the spaghetti to the large pot without the water. Pour the olive oil and garlic over the spaghetti and mix thoroughly, then add the 120ml of saved water. Stir together for a minute or two over a medium heat.
08
Add the sliced tomatoes and mix so the tomatoes warm through.
09
Divide the spaghetti into two warm bowls. Spoon any remaining olive oil and garlic from the pot over the spaghetti, then finish with some dried chilli flakes, if using, and grated Parmigiano.