One-Pot Spaghetti Aglio e Olio with Cherry Tomatoes and Parsley

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A classic Italian pasta dish with garlic, olive oil, and chili flakes, brightened by juicy cherry tomatoes and fresh parsley. This italian-inspired one pot ready in about 25 minutes pairs spaghetti, olive oil, thinly sliced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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 "Plan a meal with the AI" 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.

Prep: 10 min Cook: 15 min Serves 4 Italian cuisine 420 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: Bring a large pot of salted water to a rolling boil. Add 12 oz spaghetti and cook for 8-10 minutes until al dente, then drain, reserving 1/4 cup pasta water.
  2. Step 2: While pasta cooks, heat 3 tbsp olive oil in a large skillet over medium heat. Add 4 cloves garlic, thinly sliced, and 1/2 tsp red pepper flakes, and cook for 2-3 minutes until garlic is golden but not browned.
  3. Step 3: Add 1 cup cherry tomatoes, halved, to the skillet and cook for 3-4 minutes until tomatoes start to burst.
  4. Step 4: Add drained spaghetti to the skillet along with 1/4 cup reserved pasta water, 1/2 tsp salt, and 1/4 tsp black pepper. Toss vigorously for 1 minute until sauce thickens and coats the pasta.
  5. Step 5: Stir in 1/4 cup fresh parsley, chopped, and 2 tbsp grated Parmesan cheese (if using). Serve immediately.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Frequently asked questions

How long does One-Pot Spaghetti Aglio e Olio with Cherry Tomatoes and Parsley take to make?

Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover One-Pot Spaghetti Aglio e Olio with Cherry Tomatoes and Parsley?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep spaghetti from drying out.

Can I substitute ingredients in One-Pot Spaghetti Aglio e Olio with Cherry Tomatoes and Parsley?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale One-Pot Spaghetti Aglio e Olio with Cherry Tomatoes and Parsley for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with One-Pot Spaghetti Aglio e Olio with Cherry Tomatoes and Parsley?

Italian one pot like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

What others are saying

Related recipes