Pasta all'Aglio e Olio with Cherry Tomatoes

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

An aromatic Italian pasta dish with garlic-infused olive oil and sweet cherry tomatoes, finished with fresh herbs. This italian-inspired pasta (vegetarian) ready in about 35 minutes pairs ounces spaghetti, tablespoons extra virgin olive oil, thinly sliced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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: 15 min Cook: 20 min Serves 4 Italian cuisine 380 cal/serving
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Ingredients

Instructions

  1. Step 1: Bring a large pot of salted water to a rolling boil. Add 8 ounces of spaghetti and cook for 8-10 minutes until al dente, then drain and reserve 1/2 cup of pasta water.
  2. Step 2: Heat 3 tablespoons of extra virgin olive oil in a large skillet over medium heat.
  3. Step 3: Add 4 thinly sliced garlic cloves and 1/4 teaspoon red pepper flakes, and cook for 2-3 minutes until the garlic is golden but not browned, stirring frequently.
  4. Step 4: Add 1 cup of halved cherry tomatoes and cook for 4-5 minutes until they begin to break down and release their juices.
  5. Step 5: Add the drained spaghetti to the skillet, then toss with 1/2 cup reserved pasta water and 1/4 cup chopped fresh parsley, cooking for 1 minute until the sauce coats the pasta.
  6. Step 6: Season with salt and black pepper to taste, then serve immediately.

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Frequently asked questions

How long does Pasta all'Aglio e Olio with Cherry Tomatoes take to make?

Total time is about 35 minutes (15 min prep + 20 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 Pasta all'Aglio e Olio with Cherry Tomatoes?

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 ounces spaghetti from drying out.

Can I substitute ingredients in Pasta all'Aglio e Olio with Cherry Tomatoes?

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 Pasta all'Aglio e Olio with Cherry Tomatoes 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.

Is Pasta all'Aglio e Olio with Cherry Tomatoes vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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