Summer Spaghetti

Name: Summer Spaghetti
Total time: 20 min
Yield: 4
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

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!

Total time: 20 min
Serves: 4
Updated: September 2, 2026
Recipe by: Saba

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Summer Spaghetti

Total: 20 min
Serves: 4

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

Step 1Heat 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
Step 2While the tomatoes cook, cook spaghetti in well-salted water until al dente. Reserve 1 cup pasta water before draining
Step 3Add garlic, olives and red pepper flakes to the tomatoes. Cook 1 to 2 minutes until fragrant
Step 4Add 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
Step 5Turn off the heat and tear in lots of fresh basil. Finish with black pepper and Parmesan