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!
Servings Prep Time
2-3people 20minutes
Cook Time
10minutes
Servings Prep Time
2-3people 20minutes
Cook Time
10minutes
Ingredients
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. Add two ladles of reserved pasta water (or as required) to get that perfect glaze and shine on the spaghetti strands.
  11. Turn off the gas and add some fresh basil leaves as garnish.
  12. End it with a generous grating of Parmesan cheese and serve hot!
Recipe Notes

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