Tomato Parmesan Spaghetti
A quick and easy spaghetti loaded with garlic, cherry tomatoes, and Parmesan, brightened with lemon juice. Packed with flavor and nutrition, this satisfying dish is perfect for weeknight dinners or simple meal prep.
Equipment
- 1 large pot (for boiling pasta)
- 1 large skillet (for sautéing sauce)
- 1 colander (for draining pasta)
- 1 ladle (for transferring pasta water)
- 1 wooden spoon or spatula (for stirring)
Ingredients
- 8 oz spaghetti
- 4 tablespoons olive oil
- 3 cloves garlic crushed
- ¼ cup cherry tomatoes halved
- 3 tablespoons fresh lemon juice
- ½ cup grated Parmesan cheese
- Salt to taste
- Black pepper to taste
- Fresh basil leaves chopped (optional, for garnish)
Instructions
- Prepare the Pasta: Start by bringing a large pot of water to a rolling boil. Add a generous pinch of salt to the water—it helps season the pasta from the inside. Once boiling, add 8 ounces of spaghetti and cook according to the package instructions until al dente, usually around 8–10 minutes. Stir occasionally to prevent the strands from sticking together. Once cooked, carefully drain the pasta in a colander, reserving about one ladle of the starchy pasta water for later use. Set both aside.
- Heat the Olive Oil: Place a large skillet over medium-high heat and pour in 4 tablespoons of high-quality olive oil. Allow the oil to warm for 30–60 seconds; it should shimmer slightly but not smoke. This step ensures the garlic and tomatoes release their full flavor.
- Sauté the Garlic: Add the crushed garlic cloves to the hot oil. Stir continuously with a wooden spoon or spatula for about 1–2 minutes, until the garlic becomes fragrant and lightly golden. Be careful not to let it burn, as burned garlic can taste bitter and overpower the dish.
- Cook the Cherry Tomatoes: Add ¼ cup of halved cherry tomatoes directly to the skillet with the garlic. Stir to coat them in the olive oil and garlic mixture. Allow the tomatoes to cook for 3–4 minutes, gently pressing them against the skillet with a spatula so they release their juices, creating a natural, slightly chunky sauce.
- Incorporate Lemon Juice and Seasoning: Pour 3 tablespoons of fresh lemon juice over the garlic-tomato mixture, and sprinkle in salt and freshly cracked black pepper to taste. Stir well to combine. The lemon adds a bright, zesty flavor that balances the richness of the Parmesan and olive oil.
- Add Parmesan and Pasta Water: Reduce the heat to low and sprinkle ½ cup of grated Parmesan cheese over the tomatoes and garlic. Pour in a small ladle of the reserved pasta water. Stir continuously to help the cheese melt evenly and form a creamy, cohesive sauce. The pasta water also adds gentle starchiness, giving the sauce a silky texture that clings beautifully to the spaghetti.
- Combine Pasta and Sauce: Carefully transfer the drained spaghetti into the skillet with the sauce. Toss thoroughly using tongs or a large spoon, ensuring every strand is coated with the garlicky, cheesy tomato sauce. Cook together for an additional 1–2 minutes over low heat, allowing the pasta to absorb the flavors fully.
- Garnish and Serve: Transfer the finished pasta to serving plates or a large serving bowl. Drizzle a little extra olive oil on top, sprinkle with additional grated Parmesan, and add a few fresh chopped basil leaves for color and freshness. Serve immediately while warm for the best flavor and texture.
Notes
- Use high-quality olive oil for the richest flavor.
- Choose fresh, firm cherry tomatoes for a naturally sweet sauce.
- Reserve a small amount of pasta water to help bind the sauce.
- Parmesan cheese can be substituted with Pecorino Romano for a sharper flavor.
- Adjust garlic and lemon to taste for a personalized flavor profile.
- This recipe is best enjoyed immediately but can be stored for later use.
