Spaghetti Aglio e Olio with Cherry Tomatoes

A classic Italian pasta dish that transforms simple pantry staples into a creamy, garlicky masterpiece with a hint of chili heat.

25 min · easy

Ingredients

• 200g Spaghetti
• 3 tablespoons Olive oil
• 4, thinly sliced Garlic cloves
• 150g, halved Cherry tomatoes
• 1/2 teaspoon Red pepper flakes
• 1 teaspoon plus pinch Salt
• 1/4 teaspoon Black pepper
• 30g, grated Parmesan cheese
• 2 tablespoons, chopped Fresh parsley

Instructions

1. Bring a large pot of salted water to boil and cook spaghetti until al dente according to package instructions.
2. While pasta cooks, heat olive oil in a large skillet over medium-low heat and sauté garlic until golden, about 2 minutes.
3. Add cherry tomatoes and red pepper flakes, cooking until tomatoes soften and burst, about 4 minutes.
4. Reserve 1/2 cup pasta water, then drain spaghetti and add directly to the skillet with the garlic-tomato mixture.
5. Toss everything together, adding reserved pasta water a splash at a time until a silky sauce coats the pasta.
6. Season with black pepper, garnish with parsley and Parmesan, then serve immediately.

Chef's tip: Do not skip reserving starchy pasta water — it's the secret to creating a glossy, restaurant-quality sauce that clings perfectly to every strand.