Spaghetti Aglio e Olio with Tomatoes and Basil

Name: Spaghetti Aglio e Olio with Tomatoes and Basil
Cook time: 25 min
Total time: 25 min
Ingredients: 1 pound spaghetti; Kosher salt and ground black pepper; 1/3 cup extra-virgin olive oil; 4 medium garlic cloves, thinly sliced; 1/2 teaspoon red pepper flakes; 1 pint grape tomatoes, halved; 1/2 cup chopped fresh basil OR flat-leaf parsley; Finely grated Parmesan OR pecorino Romano cheese, to serve

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Cook Time: 25 minutes

Total: 25 minutes

Servings: 5

Spaghetti Aglio e Olio with Tomatoes and Basil

Ingredients

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1 pound spaghettiKosher salt and ground black pepper1/3 cup extra-virgin olive oil4 medium garlic cloves, thinly sliced1/2 teaspoon red pepper flakes1 pint grape tomatoes, halved1/2 cup chopped fresh basil OR flat-leaf parsleyFinely grated Parmesan OR pecorino Romano cheese, to serve

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Instructions

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Step 1

In a large pot, bring 4 quarts water to a boil. Stir in the pasta and 1 tablespoon salt, then cook, stirring occasionally, until just shy of al dente. Reserve about ¾ cup of the cooking water, then drain.

Step 2

In the same pot over medium-low, combine the oil, garlic and pepper flakes. Cook, stirring, until garlic is light golden brown, 1 to 2 minutes. Add the pasta, tomatoes, ½ cup reserved pasta water and ½ teaspoon each salt and black pepper. Cook, tossing, until the pasta is al dente, 1 to 2 minutes; add more reserved water as needed so the noodles are lightly sauced. Off heat, toss in the basil, then taste and season with salt and pepper. Serve sprinkled with cheese.