Spaghetti with Cherry Tomatoes, Garlic and Chili

Spaghetti with garlic, chili and sweet cherry tomatoes, finished with Parmesan and parsley. A quick weeknight dish that needs only one pan and one pot.

By yumbelo · 2 servings · 20 minutes

Ingredients

• 200 g Spaghetti
• 250 g Cherry tomatoes
• 2 pc Garlic cloves
• 1 pc Red chili
• 3 tbsp Olive oil
• 40 g Parmesan, freshly grated
• 1 bunch Parsley, flat-leaf
• Salt
• Black pepper, freshly ground

Method

1. Bring water to a boil in a large pot with a pinch of salt and cook the spaghetti until al dente, according to the package instructions.
2. Wash and halve the cherry tomatoes. Finely chop the garlic, slice the chili into fine rings and roughly chop the parsley.
3. Heat olive oil in a large pan over medium heat, then lightly fry the garlic and chili in it for 1 minute, until fragrant.
4. Add the cherry tomatoes and fry for 4 to 5 minutes, until the skins burst and they become soft. Season with salt and pepper.
5. Drain the spaghetti and reserve a splash of pasta water. Add the noodles to the pan, toss with a little pasta water and fold in the parsley.
6. Divide between two plates and sprinkle with the Parmesan.