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Spaghetti with fresh tomato sauce and parsley in a white bowl

20-Minute Spaghetti Pomodoro

Cherry tomatoes, garlic and olive oil cooked into a silky sauce and tossed with spaghetti and basil in 20 minutes.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Calories: 520
Ingredients Method Notes

Ingredients
  

  • 12 oz spaghetti
  • ¼ cup extra-virgin olive oil
  • 4 cloves garlic thinly sliced
  • 2 pints cherry tomatoes halved
  • ¼ teaspoon red pepper flakes
  • 1 teaspoon kosher salt plus more for the pasta water
  • ½ cup Parmesan cheese freshly grated, plus more for serving
  • 1 cup fresh basil leaves torn

Method
 

  1. Bring a large pot of generously salted water to a boil and cook the spaghetti until 1 minute shy of al dente. Reserve 1 cup of the pasta water before draining.
  2. Meanwhile, warm the olive oil and garlic in a large skillet over medium heat until the garlic is just golden, about 2 minutes.
  3. Add the tomatoes, red pepper flakes and salt. Cook, pressing the tomatoes with a spoon as they soften, until saucy, 8 to 10 minutes.
  4. Add the drained spaghetti and ½ cup of the pasta water. Toss over the heat for 1 to 2 minutes until the sauce coats the noodles, adding more water if it looks dry.
  5. Off the heat, toss in the Parmesan and basil. Serve with extra cheese.

Notes

Out of season, use one 28-oz can of whole San Marzano tomatoes, crushed by hand, and simmer the sauce for 15 minutes.