Spaghetti Aglio e Olio With Cherry Tomatoes & Basil

Want to get dinner ready in ten minutes? Well, here’s what you can make. This delicious and nutty spaghetti Aglio e Olio with blistered cherry tomatoes, basil, and toasted walnuts is a treasure trove of flavor. It is a recipe I make so very often, especially on days when I have zero energy or willingness to make something elaborate.

This is my take on the classic Aglio e Olio pasta of Italy. The original Aglio e Olio relies on just three ingredients – chili, garlic, and olive oil. It is one of the simplest and most divine dishes popular all over the world. This is my take on the same classic with some extra additions that I think adds a glistening and delicious touch to the classic.

spaghetti aglio olio

The number of ingredients in this recipe is minimal. And once you have your spaghetti cooked, all you need is ten minutes to whip this up. Flavor-wise, this Spaghetti Aglio e Olio is on point! If you are new to pasta making, this is a perfect way to start as it is one of the easiest pasta recipes.

The cherry tomatoes add a certain level of sweetness to the pasta. And they need to be cooked just before they pop open and release their juices. This way, each bite remains wholesome in terms of flavor. And just look at that color these tomatoes add to the recipe – beautiful! And the walnuts are toasted with a lot of love and patience in the garlic-infused olive oil, which elevates its taste to a whole new level.

spaghetti aglio olio

Cooking the spaghetti

I get this question a lot – How do you cook the perfect pasta? Most people come to me saying that their pasta sticks and makes the entire recipe really lumpy. For a recipe like aglio olio, you need to cook the spaghetti perfectly. Here is how you can do that.

spaghetti aglio olio

There is no universal rule to cook pasta right, it varies as per the product you are using. So make sure you follow the instructions in your package and cook the pasta in hot boiling water. The most common way is to cook the pasta till al dente (almost cooked, but not completely cooked) and then drain it. Do not keep your cooked pasta waiting too long before you add it to your sauce. For best results, boiling the pasta and making the sauce should be carried out simultaneously. In this case, since making the sauce barely takes five minutes, you will have to cook the pasta just before you start making the sauce.

spaghetti aglio olio

Adding salt to the pasta

This is such a crucial step for a good plate of pasta. You do not want the sauce to have all the seasoning correct, and the actual spaghetti strands to be bland!

The reason why you need to boil pasta in salty water is that that’s the only time you are going to actually season the pasta. The spaghetti needs to have its own flavor too, and adding salt during the boiling process can give that elevated feel to your recipe.

So without further ado, here goes the recipe for the perfect spaghetti Aglio e Olio. I hope you try it soon!


Print Recipe
Spaghetti Aglio e Olio With Cherry Tomatoes & Basil
Want dinner ready in ten minutes? This is what you need! A wonderfully nutty and flavourful spaghetti Aglio e Olio for a quick and comforting meal. This recipe is a keeper!
spaghetti aglio olio
Cuisine Italian
Prep Time 20 minutes
Cook Time 10 minutes
Servings
people
Ingredients
Cuisine Italian
Prep Time 20 minutes
Cook Time 10 minutes
Servings
people
Ingredients
spaghetti aglio olio
Instructions
  1. Heat two liters water in a wide-mouthed pot. Let it come to a boil.
  2. Once the water starts boiling, add a handful of salt and mix. The reason why we need to add the salt is so that we can season the spaghetti as it cooks in the water.
  3. Cook the spaghetti till al dente by following the package instructions. Drain and set aside.
  4. Heat olive oil and butter in a pan. Keep the heat at low and add the garlic and walnuts.
  5. Slow cook the garlic in the lowest heat possible, till it releases all its juices into the oil and does not burn. The walnuts will also get slightly toasted and release a nutty taste. This should take about thirty seconds.
  6. Add the chili flakes to the oil and let it cook with the garlic and walnuts for about three to five seconds.
  7. Add the cherry tomatoes to the oil and saute for just about thirty seconds in low heat, till they just start to blister.
  8. Season the sauce with salt as per your preference. I usually add about one tablespoon.
  9. Add the cooked and hot spaghetti to this and season with some black pepper powder. Finish off with a splash of some salty pasta water. Toss with a pair of tongs till it all comes together. Keep the heat at low at all times.
  10. Turn off the gas and add some fresh basil leaves as garnish.
  11. End it with a generous grating of Parmesan cheese and serve hot!
Recipe Notes

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