Spaghetti with cherry tomatoes and aromatic oil
6 servings
10 minutes
Spaghetti with cherry tomatoes and aromatic oil embodies Italian simplicity and flavor richness. This recipe comes from sunny Italy, where fresh ingredients and minimalism in cooking are valued above all. Cherry tomatoes add sweetness and juiciness to the dish, while basil and garlic mixed with olive oil create a rich aroma. The thin strands of spaghetti absorb this sauce, turning each forkful into a true celebration of taste. The dish is perfect for a summer dinner when you crave lightness and freshness. It can be served with a glass of white wine and parmesan to enhance the depth of flavor. Roasted tomatoes with balsamic vinegar add a refined tanginess, making the recipe versatile—from everyday dinners to exquisite feasts.
1
Tear off the basil leaves and peel the garlic cloves.
- Basil: 1 bunch
- Garlic: 2 cloves
2
Put basil and garlic in a blender, add oil, salt, and pepper. Blend all ingredients for 3-4 minutes until smooth.
- Basil: 1 bunch
- Garlic: 2 cloves
- Olive oil: 150 ml
- Salt: to taste
- Freshly ground black pepper: to taste
3
Wash the tomatoes, cut them in half, and place them in a large bowl.
- Cherry tomatoes: 750 g
4
Add oil with garlic and basil, and mix.
- Olive oil: 150 ml
5
Cook spaghetti in a large amount of water (time indicated on the package). Drain in a colander.
- Spaghetti: 600 g
6
Place the hot spaghetti in a bowl with tomatoes, mix, and serve immediately in deep bowls.
7
You can also sauté tomatoes in a large pan over high heat for 2 minutes with 3 tablespoons of olive oil. At the end of cooking, add 3 tablespoons of balsamic vinegar. Use the resulting sauce to dress the spaghetti.
- Cherry tomatoes: 750 g
- Olive oil: 150 ml