Spaghetti Tossed in Garlic-Chili Olive Oil with Cherry Tomatoes

By AislePrompt Editorial · Published 2026-06-10 · Updated 2026-06-10

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Al dente spaghetti bathed in a fragrant garlic and chili-infused olive oil, studded with juicy roasted cherry tomatoes. This Italian-inspired pasta recipe (vegetarian), ready in about 20 minutes, pairs spaghetti, extra virgin olive oil, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 500 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: 5 min Cook: 15 min Serves 4 Italian cuisine 500 cal/serving

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Ingredients

12 oz spaghetti
4 tbsp extra virgin olive oil
5 cloves, thinly sliced garlic cloves
1 tsp red chili flakes
1 pint (about 10 oz), halved cherry tomatoes
1 tsp plus more for pasta water salt
1/4 cup, chopped fresh basil leaves
1/2 cup grated Parmesan cheese

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Instructions

Step 1: Bring a large pot of salted water (1 tbsp salt) to a rolling boil. Add 12 oz spaghetti and cook for 8-10 minutes until al dente, then drain, reserving 1/2 cup pasta water.
Step 2: While pasta cooks, heat 4 tbsp extra virgin olive oil in a large skillet over medium heat. Add 5 thinly sliced garlic cloves and 1 tsp red chili flakes, sautéing for 2-3 minutes until garlic is golden and fragrant but not burnt.
Step 3: Add 1 pint halved cherry tomatoes and 1 tsp salt to the skillet. Cook for 4-5 minutes until tomatoes soften and release their juices.
Step 4: Add drained spaghetti to the skillet along with 1/4 cup chopped fresh basil and 1/2 cup grated Parmesan cheese. Toss vigorously, adding reserved pasta water in 2 tbsp increments until the sauce coats the pasta evenly.
Step 5: Serve immediately with extra Parmesan and basil as garnish.