Ultimate Garlic & Tomato SpaghettiVeg
Elevate your weeknight dinner with this quick and delicious garlic and tomato spaghetti. By preparing your tomatoes in three different ways—quartered, halved, and whole—you create a sauce with a complex, multi-layered texture that clings perfectly to the pasta. Infused with aromatic garlic, olive oil, and a touch of parmesan, this vibrant dish is ready in just 20 minutes. It is a simple, restaurant-quality meal that brings the classic, fresh flavors of Italy to your table.
Ingredients
130 g Spaghetti
20 cherry or small plum tomatoes
2 cloves Garlic (minced)
3 tbsp Olive oil
1 tsp Salt
pinch Black Pepper
pinch Oregano
30 g Grated Cheese
For garnishing Basil Leaves
Instructions
1
Bring a large pot of water to a boil and add plenty of salt.
2
Cut 7 tomatoes into quarters, 7 into halves, and leave the remaining 6 whole.
3
This technique creates varied textures in your final sauce.
4
Thinly slice 2 cloves of garlic.
5
Add the spaghetti to the boiling water and cook until al dente according to the package instructions.
6
Heat a large pan over medium heat with 3-4 tablespoons of extra virgin olive oil.
7
Add the sliced garlic and cook for 3-5 minutes until golden and aromatic.
8
Increase the heat to medium-high and add all the prepared tomatoes to the pan.
9
Cook for 5-10 minutes, stirring occasionally, until the quartered tomatoes break down into a sauce while the halved and whole tomatoes soften.
10
Stir in the salt, a pinch of freshly ground black pepper, and a pinch of dried oregano.
11
Transfer the cooked pasta directly into the pan with the tomato sauce.
12
Add about half a ladle of reserved pasta water to help the sauce bind to the spaghetti.
13
Toss well and cook for an additional 3 minutes to allow the flavors to meld.
14
Stir in the grated parmesan cheese to add creaminess, then add fresh basil leaves for color and flavor.
15
Plate the spaghetti immediately and serve with additional parmesan cheese if desired.
