Quick Garlic Tomato Pasta

Name: Quick Garlic Tomato Pasta
Total time: 20 min
Cuisine: Italian
Ingredients: 90 g dried spaghetti; 150 g ripe cherry tomatoes, halved; 1 small garlic clove, thinly sliced; 1 tbsp olive oil; 1 tbsp finely grated Parmesan; 1 tbsp chopped fresh basil; Salt and black pepper; 1 tbsp reserved pasta water, as needed

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20 minTotal time

EasyDifficulty

490kcal / serving

Ingredients

For 1 serving

servings

90 g dried spaghetti
150 g ripe cherry tomatoes, halved
1 small garlic clove, thinly sliced
1 tbsp olive oil
1 tbsp finely grated Parmesan
1 tbsp chopped fresh basil
Salt and black pepper
1 tbsp reserved pasta water, as needed

Ingredient substitutions

Spaghetti Penne or linguine in the same amount
Parmesan Pecorino Romano in the same amount
Fresh basil 1 teaspoon dried basil

Nutrition per serving

Estimated values for 1 serving, 490 kcal

Protein17 g

Carbohydrates73 g

Fat15 g

Fiber 5 g · Sugar 7 g · Sodium 390 mg

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A speedy, bright pasta tossed with sweet tomatoes, garlic, and olive oil. A little reserved pasta water helps the sauce cling to every bite.

Main Dish Italian Vegetarian

Steps

Bring a small pot of salted water to a boil. Cook the spaghetti until just tender according to the package timing; reserve 1 tablespoon of pasta water, then drain.
While the pasta cooks, warm the olive oil in a skillet over medium heat. Add the garlic and cook briefly until fragrant, without letting it brown.
Add the tomatoes and a pinch of salt. Cook for 5–7 minutes, stirring occasionally, until they soften and release their juices.
Add the drained spaghetti and basil to the skillet. Toss to coat, adding the reserved pasta water a little at a time if needed.
Serve with Parmesan and black pepper.

Tips for Quick Garlic Tomato Pasta

Choose ripe cherry tomatoes; their sweetness balances the garlic and makes a fuller-tasting quick sauce.
A wide skillet gives the tomatoes room to soften without crowding.
For a more substantial meal, serve alongside a crisp green salad.

Drink pairing

A crisp, dry rosé
Its fresh acidity complements the sweet tomatoes and fragrant basil without overpowering the simple sauce.

0% option: Sparkling water with a squeeze of lemon

Storage

Refrigerate leftovers within 2 hours in a sealed container and keep for 3–4 days. Reheat until steaming hot, loosening the pasta with a splash of water if needed.

Frequently asked questions

How can I tell when the tomatoes are ready?

They should look softened and glossy, with some split open and a small amount of juicy sauce in the skillet.

Can I cook the pasta ahead?

It is best cooked just before serving for the most pleasant texture. If needed, keep cooked pasta briefly and toss it with a little oil to limit sticking.