Ingredients
Scale
- 400g spaghetti or your favorite pasta
- 4 cloves garlic, minced
- 1/4 cup olive oil
- 1 teaspoon red pepper flakes (adjust to taste)
- 2 anchovy fillets, minced (optional for umami richness)
- 1 cup cherry tomatoes, halved
- Fresh basil leaves, chopped
- Salt and freshly ground black pepper to taste
- Parmesan or vegan cheese (optional, for serving)
Instructions
- Bring a large pot of salted water to a boil. Add spaghetti and cook until al dente, then drain.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and red pepper flakes, cooking until fragrant.
- If using anchovies, add them first and stir until dissolved. Then, add cherry tomatoes and cook until soft.
- Add the cooked spaghetti to the skillet, tossing to coat with the sauce. Cook for another 2-3 minutes.
- Remove from heat, stir in chopped basil, and season with salt and pepper. Optionally, sprinkle with cheese.
Notes
- This dish is best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 2 days.
- To reheat, toss with a splash of olive oil or water and microwave or warm in a skillet.
- Enhance the pasta with toppings like toasted pine nuts or capers.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Boiling, Sautéing
- Cuisine: Italian
- Diet: Vegan-friendly
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 400 Kcal
- Sugar: 3g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 0mg