Go Back
–+ servings
A plate of spaghetti with tomato sauce, garnished with fresh basil leaves, sits on a blue surface next to a striped napkin and a fork resting on the plate.
Print Recipe
No ratings yet

Spaghetti Pomodoro

Tomato harvest hits a little late in Wisconsin, but this classic summer pasta is a staple in our house during tomato season, and it never disappoints. With heaps of fresh basil and a little extra garlic, this spaghetti pomodoro is easy to make and highlights the incredible flavors of those sweet summer tomatoes. And, you definitely won't need parmesan cheese to enjoy this one.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course, Mains, Pasta
Cuisine: Italian, Italian/American
Keyword: cherry tomato pasta, grape tomato pasta, pasta pomodoro, spaghetti pomodoro, tomato basil pasta
Servings: 8 servings
Calories: 284kcal

Ingredients

  • 1 pound spaghetti
  • ¼ cup olive oil
  • 4 cloves garlic minced
  • ¼ teaspoon crushed red pepper flakes
  • 1 pint grape or cherry tomatoes halved
  • ½ teaspoon coarse salt
  • 1 cup fresh basil leaves thinly sliced

Nutrition

Calories: 284kcal | Carbohydrates: 45g | Protein: 8g | Fat: 8g | Sodium: 157mg | Fiber: 2g | Sugar: 3g | Vitamin C: 14mg