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Cherry Tomato Spaghetti
Prep Time
5 minutes
Cook Time
30 minutes
Author:
Giada De Laurentiis
Ingredients
-
1 pound dried spaghetti pasta
-
½ cup extra-virgin olive oil
- 1 shallot (minced)
- 2 cloves garlic (peeled and smashed)
- 2 pints red cherry tomatoes
- 1 pint small yellow tomatoes
- 1 teaspoon kosher salt
-
2 cups finely grated Parmesan cheese
- 1 cup thinly sliced basil
Instructions
- Bring a large pot of water to a boil and salt generously. Cook the spaghetti to al dente and reserve 1 cup of pasta water.
- In a large skillet, heat the olive oil over medium heat and sauté the shallot and garlic, about 2 minutes. Add the tomatoes and salt and reduce the heat to medium low. Simmer the mixture until the tomatoes are slightly popped, 15 to 20 minutes.
- Add the pasta, Parmesan, pasta water, and basil and toss thoroughly with tongs. Serve warm or at room temperature.
3 reviews & comments
Delicious! I make something similar with heirloom tomatoes and garlic, but I love the addition of the shallots, pasta water and Parmesan! It’s going on my list of favorites!
Made this a couple of weeks ago and it is dreamy! Added 1 T of crushed calabrian chili peppers for some zip. Have shared the recipe with my out of town family. Delish!
Tonights Dinner‚ĺÔ∏è *and 8 hours after I saw this recipe on Giadzy I made this for our Sunday dinner and LOVED IT!! So yummyüòç‚ĺÔ∏è