Spaghetti aglio e olio with cherry tomatoes and basil
A quick, beginner-friendly garlic pasta: silky, bright cherry tomatoes, fresh basil and a lemony finish — ready in 25 minutes.
This is the pasta every beginner should know: few ingredients, forgiving technique and a brilliant final flavour. Its faster than takeaway and infinitely more satisfying.
Perfect for weeknights, students or anyone whos intimidated by fancy sauces. The reserved pasta water is the secret to a silky emulsion that makes the dish sing.
Ingredients
- 400 g dried spaghetti
- 10 g sea salt — for the pasta water and seasoning; add more to taste
- 60 ml olive oil
- 4 garlic cloves — thinly sliced
- 5 ml red pepper flakes — reduce if you dont like heat
- 300 g cherry tomatoes — halved
- 25 g fresh basil — leaves torn
- 1 lemon — zest only
- 5 ml black pepper — freshly ground
- 40 g grated vegetarian hard cheese — optional, for serving
Equipment
- large saucepan
- colander
- large frying pan
- tongs
- grater
Instructions
Fill a large saucepan with about 4 litres of water and bring to a rolling boil. Add the sea salt to the boiling water.
Add the dried spaghetti to the boiling water and cook uncovered according to packet instructions until just al dente — about 9 minutes. Stir occasionally to stop the strands sticking.
While the pasta cooks, warm the olive oil in a large frying pan over a medium hob. Add the sliced garlic and red pepper flakes and cook, stirring, until the garlic is just golden — about 10 seconds.
Add the halved cherry tomatoes to the pan, season with a small pinch of the sea salt and cook until they soften and begin to blister, about 5 minutes. Gently crush a few with the back of a spoon to release juices.
Just before the pasta is ready, scoop out 150 ml of the cooking water and set to one side. Drain the spaghetti in a colander.
Return the frying pan to a low–medium heat, add the drained spaghetti and 300–45 ml (2003 tbsp) of the reserved pasta water, and toss or stir for 60 seconds so the pasta absorbs the tomato juices and oil.
Remove the pan from the heat. Stir through the torn fresh basil leaves and the lemon zest, then check seasoning. Sprinkle over the grated vegetarian hard cheese if using.
Divide between warm plates, crack over a little extra black pepper and serve immediately.
Tips
- Slice the garlic thin and watch it while it cooks — burnt garlic ruins the dish. If it browns too fast, lower the heat and remove the pan briefly.
- Reserve a little more pasta water than you think (150 ml) — its better to add less and keep more than to be short-handed.
- Make it ahead: keep pasta and sauce separate in the fridge for up to 24 hours; reheat together in a pan with a splash of water to loosen.
- To serve for two, halve the recipe quantities exactly for reliable results.
- If the sauce seems oily, add another tablespoon of pasta water and toss vigorously to emulsify.
Substitutions
dried spaghetti → linguine or tagliatelle, same weight (400 g)
Stays closegrated vegetarian hard cheese → nutritional yeast, 2 tbsp
Noticeably differentred pepper flakes → 1 small fresh chilli, finely sliced, seeds removed for less heat
Noticeably differentolive oil → rapeseed oil, same volume (60 ml)
Stays close
Nutrition
Per serving · estimated
- 560
- Calories
- 18 g
- Protein
- 74 g
- Carbs
- 19 g
- Fat
- 7 g
- Fibre
- 6 g
- Sugar
- 650 mg
- Sodium
FAQ
Can I use dried basil instead of fresh?
Fresh basil gives the bright, herbal lift this dish needs. If you must use dried, add 1 tsp with the tomatoes while they cook and expect a less fresh finish.
How long will leftovers keep?
Store in an airtight container in the fridge for up to 24 hours. Reheat gently in a frying pan with a splash of water to restore silkiness.
Can I use tinned tomatoes instead of cherry tomatoes?
Yes — use 400 g tinned chopped tomatoes and cook until reduced by about one-third. The texture will be saucier rather than blistered.
What if I dont have a large frying pan?
Use the largest pan you have and cook in two batches if needed; the key is tossing the pasta with the sauce so everything coats evenly.
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