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Let me tell you, some of my favorite meals are the ones that take the least amount of fuss — and this spaghetti? It’s the definition of “less is more.” You don’t need fancy ingredients or a long grocery list. Just a handful of things — ripe cherry tomatoes, garlic, basil, and pasta — and somehow, it turns into this bowl of something so good you’ll want seconds before you even finish your first forkful.
I’ve been making this dish for years. It’s what I turn to when I want something fresh, fast, and familiar — something I can throw together without thinking too hard but still feel like I made something real. You know?
Why You’ll Love It
Fresh and flavorful — the tomatoes really do the heavy lifting here
Simple and fast — on the table in under 30 minutes
Customizable — easy to tweak based on what you’ve got
Comforting — because pasta always is, right?
What You’ll Need
Spaghetti – around 12–16 oz, depending on how hungry everyone is
Cherry tomatoes – about 2 cups (I just eyeball it — more never hurts)
3–4 cloves garlic, minced (I lean toward 4, but follow your heart)
Olive oil – go for the good stuff if you can
Salt & black pepper, to taste
A pinch of sugar – totally optional, only if the tomatoes are a little too tart
Fresh basil, torn or chopped
Grated Parmesan, optional but… not really. I always add it
Reserved pasta water – don’t forget to save a mugful before draining!
Directions
1. Cook the Pasta
Bring a big pot of salted water to a boil — you want it salty like the sea, as they say.
Drop in your spaghetti and cook it till just al dente (check the box for time, but taste a minute early).
Before you drain it, scoop out about a cup of that starchy pasta water and set it aside — we’ll need it later.
2. Make the Sauce
While your pasta’s boiling, heat a generous drizzle of olive oil in a big pan — something with high sides works best.
Toss in the garlic and cook for about 30 seconds to a minute. You don’t want it brown, just fragrant.
Add your cherry tomatoes (whole or halved — I usually just toss them in whole unless they’re extra big).
Season with salt and pepper, and if they taste too sharp, add a tiny pinch of sugar.
Let them cook down for about 5 minutes. Stir here and there. Some will burst on their own, but feel free to smush a few with your spoon. You’ll start to see that gorgeous, glossy sauce come together.
Once things look saucy and soft, turn off the heat and stir in the fresh basil. Smells amazing already.
3. Toss It All Together
Add the drained spaghetti to the pan with the sauce.
Pour in a splash of the reserved pasta water and toss everything gently. Add more water as needed until the sauce clings to the noodles like a little tomato blanket.
Taste and adjust the seasoning if needed. I almost always toss in one more grind of pepper.
4. Plate and Serve
Scoop the pasta into bowls. Top with a good handful of Parmesan (don’t be shy).
Serve immediately, while it’s hot and saucy and the basil still smells like summer.
Tips & Tweaks
Use ripe, sweet cherry tomatoes — they’re the heart of the dish
Cook your pasta al dente — it’ll finish softening in the sauce
Save that pasta water! — it really helps bring everything together
Fresh basil > dried basil, always
Want heat? Add a pinch of red pepper flakes
Want it creamy? Stir in a splash of cream or mascarpone at the end
Need more veg? Toss in sautéed zucchini or spinach — they go beautifully with the sauce
Leftovers & Storage
Fridge: Keeps well in the fridge for 2–3 days
Reheat: Add a splash of water and reheat gently on the stove or in the microwave
What to Pair It With
A crisp salad with lemony dressing
Crusty bread or garlic toast
A glass of wine if it’s been that kind of day (Chianti or Pinot is perfect)
Conclusion:
This is the kind of meal that makes me feel like I know what I’m doing in the kitchen — even if the rest of the day was chaos. It’s fast, fresh, and a little bit fancy-feeling without actually being fussy.
If you’ve got tomatoes and pasta, you’ve basically got dinner. Give it a go — and let me know if you throw in your own twist. I love hearing how folks make it their own.
Old School Spaghetti
Ingredients
- 1 lb spaghetti
- 2 cups cherry tomatoes
- 4 cloves garlic minced
- 2 tbsp olive oil
- 1/2 tsp salt or to taste
- 1/4 tsp black pepper or to taste
- 1 pinch sugar optional, if tomatoes are tart
- 1/2 cup fresh basil chopped or torn
- 1/2 cup grated Parmesan cheese plus more for serving
- 1 cup reserved pasta water
Instructions
- Bring a large pot of salted water to a boil. Add spaghetti and cook until al dente, according to package instructions. Reserve 1 cup of pasta water before draining.
- Meanwhile, heat olive oil in a large skillet over medium heat. Add garlic and sauté for 30–60 seconds until fragrant.
- Add cherry tomatoes. Season with salt, pepper, and a pinch of sugar if needed. Cook for about 5 minutes, stirring occasionally, until tomatoes burst and soften. Lightly mash a few to create a sauce.
- Remove from heat and stir in fresh basil.
- Add the drained spaghetti to the skillet along with a splash of reserved pasta water. Toss to coat, adding more water as needed to loosen the sauce.
- Sprinkle in Parmesan cheese and toss gently to combine.
- Serve hot with extra Parmesan on top. Enjoy!