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Giada De Laurentiis Cherry Tomato Spaghetti

Giada De Laurentiis Cherry Tomato Spaghetti - recipe card
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This Giada De Laurentiis-inspired cherry tomato spaghetti is a celebration of simple, fresh ingredients. The sweet burst of stovetop-cooked cherry tomatoes pairs with garlic, basil, and Parmigiano-Reggiano to create a light yet satisfying sauce that clings perfectly to al dente spaghetti. Ready in under 30 minutes, it is an ideal weeknight dinner that tastes like summer.

Ingredients

Scale
  • 1 pound dried spaghetti
  • 1 1/2 pounds cherry tomatoes, halved
  • 1/4 cup extra-virgin olive oil
  • 4 cloves garlic, thinly sliced
  • 1/2 teaspoon red pepper flakes
  • 1 cup fresh basil leaves, torn
  • 1/2 cup freshly grated Parmigiano-Reggiano cheese
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste

Instructions

  1. Bring a large pot of generously salted water to a rolling boil. Add the spaghetti and cook according to package directions until al dente, typically 8 to 10 minutes. Before draining, reserve 1 cup of the starchy pasta water; then drain the spaghetti and set aside temporarily.
  2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the sliced garlic and red pepper flakes and cook, stirring constantly, until the garlic is fragrant and just beginning to turn golden but not browned, about 1 minute. Do not let the garlic burn, as it will turn bitter.
  3. Add the halved cherry tomatoes to the skillet and season with salt and pepper. Increase the heat to medium-high and cook, stirring occasionally, until the tomatoes soften and begin to release their juices, about 5 to 7 minutes. Many tomatoes will burst, creating a chunky sauce base.
  4. Reduce the heat to low and pour in 1/2 cup of the reserved pasta water. Stir to combine and let the mixture simmer gently for 1 minute to meld the flavors and loosen the sauce. The liquid should look slightly emulsified and glossy.
  5. Add the drained spaghetti directly to the skillet and toss thoroughly with tongs to coat every strand. If the sauce seems too thick, add additional pasta water a tablespoon at a time until it reaches a consistency that clings lightly to the pasta without pooling.
  6. Remove the skillet from the heat. Sprinkle the torn basil and grated Parmigiano-Reggiano over the pasta and toss vigorously. Taste and adjust seasoning with salt and pepper as needed. Serve immediately, passing extra cheese at the table.
  7. For best texture, serve the pasta the moment it finishes tossing. The residual heat will gently wilt the basil and melt the cheese into the sauce. Leftovers can be reheated in a skillet with a splash of water or olive oil over medium heat.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat with a splash of water or olive oil, tossing frequently, until heated through (about 3 to 4 minutes). Freezing is not recommended because the pasta texture becomes mushy upon thawing.

Nutrition

Keywords: cherry tomato spaghetti, Giada De Laurentiis, Italian pasta, fresh cherry tomato sauce, weeknight dinner, easy spaghetti, garlic basil pasta, Parmigiano spaghetti, summer pasta, simple Italian dinner, vegetarian pasta, cherry tomato pasta

Find it online: https://giadacooks.com/giada-de-laurentiis-cherry-tomato-spaghetti/