Name: Spaghetti with Garlic, Cherry Tomatoes and Basil
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4
Ingredients: 320 g spaghetti; 2 tbsp olive oil; 3 garlic cloves, thinly sliced; 350 g ripe cherry tomatoes, halved; ¼ tsp chili flakes, optional; 1 large handful fresh basil; 40 g grated parmesan; Salt and black pepper

Method

Bring a large pot of water to a rolling boil, salt it and add the spaghetti. Stir during the first minute to prevent sticking.

Meanwhile, warm the olive oil and sliced garlic in a wide pan over low heat for 2 minutes. Add the chili flakes and stir for 15 seconds.

Add the halved cherry tomatoes, a pinch of salt and black pepper. Increase the heat to medium and cook for 8–10 minutes.

Press about half the tomatoes with the back of a spoon as they soften, then tear in most of the basil.

When the spaghetti is 1 minute short of al dente, reserve 250 ml cooking water and transfer the pasta to the sauce.

Toss over medium heat for 1–2 minutes, adding small splashes of cooking water until the sauce coats every strand.

Remove from the heat and serve with parmesan and the remaining basil.

Why fresh tomatoes make a light sauce

This is a fresh, chunky spaghetti rather than a long-cooked red sauce. Cherry tomatoes collapse in olive oil and mingle with sliced garlic, basil and a little chili, leaving some pieces intact and creating a light coating for every strand.

Cherry tomatoes, olive oil and sliced garlic

Choose ripe cherry tomatoes that feel heavy and smell sweet at the stem; underripe tomatoes will not collapse into a satisfying sauce. Thin garlic slices perfume the oil more gently than minced garlic. Use an olive oil you enjoy tasting, since it remains a noticeable part of the finished sauce.

Softening tomatoes while spaghetti cooks

Use ripe cherry tomatoes and halve them through the stem so they cook evenly. Slice the garlic rather than crushing it for a mellow flavor, and keep the oil below smoking point.

Small changes that preserve the style

Add olives or capers, or finish with a knob of butter. A handful of rocket can wilt into the pasta at the end. Pecorino can replace parmesan, and the chili can be omitted.

Finishing with basil and Parmesan

Serve in warm bowls with basil and cheese. Add a green salad or roasted vegetables rather than a second heavy side.

Keeping the fresh sauce sweet, not bitter

Start garlic in warm rather than fiercely hot oil and keep it pale. Give the tomatoes the full cooking time so some burst and others retain shape. Transfer the spaghetti before it is fully cooked and add reserved water gradually; this creates a light emulsion instead of an oily layer at the bottom.

Eating leftovers without drying them

This pasta is best fresh, when the tomatoes are bright and the garlic is fragrant. Refrigerate leftovers for up to 2 days and reheat with a splash of water; freezing is not recommended.