Spaghetti con Pomodorini e Basilico

Let me show you how I make Spaghetti con Pomodorini e Basilico – a simple yet delicious dish that perfectly captures the essence of Italian summer. From my own personal experience, this recipe is a great go-to when you’re craving something fresh and light, but still bursting with flavor. It’s a classic from Southern Italy, especially popular during the summer when tomatoes are at their ripest, but it’s loved all over the country.

What to Expect:

You can expect a wonderfully fresh and flavorful dish. The tomatoes burst in your mouth, the basil adds a lovely fragrance, and the olive oil ties everything together beautifully. It’s a perfect summer meal that’s light but satisfying.

Recipe Overview:

Cuisine: Italian
Course: Main Dish
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4
Calories per Serving: 350
Difficulty: Easy

Ingredients:

• 12 oz (350g) spaghetti
• 2 cups cherry tomatoes, halved
• 3 tablespoons extra virgin olive oil
• 2 cloves garlic, crushed
• 10 fresh basil leaves, torn
• Salt, to taste
• Black pepper, freshly ground
• Optional: a pinch of red chili flakes for a spicy kick
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Equipment Needed:

• Large pot for boiling pasta
• Skillet or large pan
• Pasta strainer
• Wooden spoon
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Method:

1. Prepare the pasta water: Bring a large pot of salted water to a boil. Add your spaghetti and cook according to the package instructions, about 9-11 minutes, until al dente.
2. Cook the garlic: While the pasta is cooking, heat the olive oil in a skillet over medium heat. Add the crushed garlic and sauté until fragrant (about 1-2 minutes). Be careful not to brown it, as garlic can become bitter.
3. Add tomatoes: Add the halved cherry tomatoes to the skillet. Season with a pinch of salt and cook for about 5-7 minutes until the tomatoes begin to soften and release their juices.
4. Combine pasta and sauce: Once the spaghetti is done, use tongs to transfer it directly from the pot to the skillet with the tomatoes. Toss everything together gently, adding a little pasta water to help emulsify the sauce, creating a smooth coating over the pasta.
5. Finish with basil: Tear fresh basil leaves over the pasta, stirring them in to release their aroma. Taste and adjust seasoning with more salt and freshly ground black pepper.
6. Serve: Plate the pasta, drizzle with a little extra virgin olive oil, and top with more fresh basil if desired. For an extra touch, sprinkle with grated Parmesan (if not dairy-free).

Variations:

• Vegan: Skip the Parmesan and top with a sprinkle of nutritional yeast for a cheesy flavor.
• Gluten-Free: Use gluten-free pasta for a safe alternative.
• Spicy: Add a pinch of red pepper flakes to the olive oil with the garlic for a kick of heat.
• Lighter Option: You can reduce the oil or use a lighter olive oil to make it a bit healthier.
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Tips & Substitutions:

• Fresh, ripe tomatoes are key to this dish, but if you can’t find good ones, canned cherry tomatoes or San Marzano tomatoes can work well too.
• Make sure to reserve some pasta water before draining. It helps bind the sauce to the pasta and creates a silky texture.
• If you want more depth of flavor, a splash of balsamic vinegar at the end can enhance the dish.

Nutritional Information Per Serving:

• Calories: 350
• Protein: 8g
• Fat: 14g
• Carbs: 49g
• Fiber: 4g
• Sugar: 7g

I hope this guide has made making Spaghetti con Pomodorini e Basilico seem a little less daunting, or maybe it’s even inspired you to try it for the first time! Please, be honest, and let me know in the comments below – I’d love to hear feedback from a real person like you! Did this help, or have you tried making it before?