Spaghetti with cherry tomatoes & Parmesan cheese
Spaghetti with cherry tomatoes and Parmesan cheese is a really good, quick and simple pasta dish made from a few ingredients. You make creamy pasta dish in less than 15 minutes and it’s mouthwatering.
Equipment
- 1 Big pot
- 1 Frying pan
Ingredients
Spaghetti
- 450 g Spaghetti (16oz)
- 1-1½ litres Boiled water (33 - 50 oz)
- 2 tsp Salt
Sauce
- 500 g Cherry tomatoes (17.6 oz)
- 3 tbsp Olive oil
- 2 Garlic cloves freshly pressed or chopped
- 1 tsp Onion powder
- ½ tsp Black pepper
- ½ tsp Piri-piri pepper optional
- 1 tsp Sriracha sauce optional
- 1 tbsp Fresh Basil leaves, chopped
- 1 tsp Honey
- 240 ml Pasta water (1 cup)
- 3 tbsp Parmesan cheese, coarsely grated
- Salt, according to taste
For serving
- Fresh Basil leaves, chopped
- Parmesan cheese, coarsely grated
Instructions
- Start by boiling water for the spaghetti.
- Wash and divide the tomatoes in halves.
- In a frying pan, add olive oil and pressed garlic. Sauté the garlic
- Add the spaghetti into the lightly salted water. Cook until al dente.Meanwhile the spaghetti is cooking
- Add the divided tomatoes.
- When the tomatoes start to soften, press them with the spatula so some of the liquid comes out.
- Season with onion powder, black pepper, Piri -Piri (optional), honey and if you like it spicy like I do, some Sriracha sauce.
- Then take some of the spaghetti water and add it to the sauce.
- Chop the basil and add it to the sauce. Then let the sauce simmer for a minute or two.
- Finally add the grated Parmesan cheese and stir it into the sauce. Keep stirring until the Parmesan has melted and the sauce is creamy.
- Strain the spaghetti and transfer it to the pasta sauce.
- Combine the pasta with the sauce and simmer for 30 seconds, stirring constantly.
- Add some chopped basil leaves and Parmesan on top and serve.
