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Summer Spaghetti

Summer Spaghetti

Juicy burst tomatoes, garlicky olive oil, briny Castelvetrano olives and lots of fresh basil tossed with spaghetti until glossy and saucy. Just 7 main ingredients and ready in 20 minutes!
 
Serves: 4
Time: 20 minutes

  • INGREDIENTS

    12 oz Spaghetti

    3 cups Cherry tomatoes

    ⅓ cup Extra virgin olive oil

    3 to 4 Garlic cloves, thinly sliced

    ½ cup Castelvetrano olives, pitted and sliced or crushed

    ½ tsp Red pepper flakes, optional

    ½ cup Fresh basil, plus more for serving

    ½ cup Reserved pasta water

    ¼ cup Freshly grated Parmesan

    Salt

    Freshly cracked black pepper

  • INSTRUCTIONS

    1. Heat ¼ cup olive oil in a large skillet over medium heat. Add tomatoes and a generous pinch of salt. Cook 7 to 10 minutes until blistered, juicy and starting to burst
    2. While the tomatoes cook, cook spaghetti in well-salted water until al dente. Reserve 1 cup pasta water before draining
    3. Add garlic, olives and red pepper flakes to the tomatoes. Cook 1 to 2 minutes until fragrant
    4. Add spaghetti, ½ cup pasta water and remaining olive oil. Toss 1 to 2 minutes until glossy and coated in the tomato juices. Add more pasta water if needed
    5. Turn off the heat and tear in lots of fresh basil. Finish with black pepper and Parmesan

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