Garlic-Peppered Pasta with Cherry Tomatoes

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

A simple, vibrant pasta dish where sweet tomatoes and aromatic garlic meld with a hint of heat, perfect for weeknights. This Italian recipe, ready in about 27 minutes, pairs spaghetti, extra virgin olive oil, and garlic for a weeknight-friendly dinner. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 12 oz spaghetti
• 3 tbsp extra virgin olive oil
• 4 cloves garlic, thinly sliced
• 1/4 tsp red pepper flakes
• 12 oz cherry tomatoes, halved
• 1/4 cup fresh basil, chopped
• 1/2 tsp salt
• 1/4 tsp freshly ground black pepper

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Bring a large pot of heavily salted water to a rolling boil. Add 12 oz spaghetti and cook for 8-10 minutes until al dente, then drain and reserve 1/2 cup pasta water.
2. Step 2: Heat 3 tbsp extra virgin olive oil in a large skillet over medium heat. Add 4 thinly sliced garlic cloves and 1/4 tsp red pepper flakes, sautéing for 1 minute until fragrant but not browned.
3. Step 3: Add 12 oz halved cherry tomatoes to the skillet and cook for 3 minutes until they begin to soften and release juices, stirring occasionally.
4. Step 4: Toss the drained spaghetti into the skillet with 1/2 cup reserved pasta water, 1/2 tsp salt, and 1/4 tsp freshly ground black pepper. Cook for 1 minute, stirring constantly, until the sauce coats the pasta.
5. Step 5: Remove from heat, stir in 1/4 cup chopped fresh basil, and serve immediately.