Equipment
Ingredients
Pasta Base
- 200 g dried spaghetti
- 15 g kosher salt
Tomato Garlic Sauce
- 30 ml extra virgin olive oil
- 3 garlic, thinly sliced
- 300 g cherry tomatoes, halved
- 1 g red pepper flakes
Finishing
- 10 g fresh basil, roughly torn
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 548 kcal
- Protein
- 24 g
- Carbohydrates
- 75 g
- Fat
- 17 g
- Fiber
- 5 g
- Sugar
- 6 g
- Sodium
- 209 mg
- Saturated Fat
- 2 g
- Monounsaturated Fat
- 11 g
- Polyunsaturated Fat
- 3 g
- Potassium
- 246 mg
- Calcium
- 62 mg
- Iron
- 4.5 mg
- Magnesium
- 70 mg
- Phosphorus
- 177 mg
- Zinc
- 1.9 mg
- Vitamin A
- 13 mcg
- Vitamin C
- 3 mg
- Vitamin E
- 2.1 mg
- Vitamin K
- 29 mcg
- Vitamin B6
- 0.3 mg
- Thiamin
- 1.21 mg
- Riboflavin
- 0.49 mg
- Niacin
- 7.8 mg
- Folate
- 282 mcg
- Water
- 18 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Bring a large pot of water to a rolling boil at 100 degrees Celsius (212 degrees Fahrenheit). Add the kosher salt, then the spaghetti. Cook until just shy of al dente, usually 1 to 2 minutes less than the package instructions. Reserve at least 100ml of starchy pasta water before draining.
While the pasta boils, place a wide skillet over medium heat and add the extra virgin olive oil. Add the thinly sliced garlic and red pepper flakes. Cook gently until the garlic is fragrant and pale golden, taking care not to let it brown, about 2 minutes.
Increase the heat to medium-high and add the halved cherry tomatoes. Sauté until the tomatoes begin to blister, soften, and release their juices into the oil to form a rustic, bubbly sauce, about 6 minutes.
Transfer the slightly undercooked pasta directly into the skillet with the tomatoes. Pour in 50ml of the reserved pasta water. Using tongs, toss vigorously over medium-high heat until the starchy water and olive oil emulsify into a glossy sauce that clings to the noodles. Add more pasta water if the pan looks too dry.
Remove the skillet from the heat. Fold in the torn fresh basil leaves, toss one final time, and serve immediately.
Chef's Notes
- The secret to this minimal dish is the starchy pasta water. The starch released during boiling acts as a critical binding agent, turning the unmixed olive oil and tomato juices into a cohesive, creamy sauce.
- Do not let the garlic brown. Browning garlic introduces a bitter flavor profile that will easily overpower the delicate, fruity sweetness of fresh cherry tomatoes.
- For the best texture and flavor absorption, always finish cooking your pasta directly in the sauce rather than simply pouring the sauce over dry noodles on a plate.
- Tearing basil rather than chopping it with a knife minimizes bruising and slows oxidation, keeping the edges from turning dark too quickly.
Storage
Refrigerator: 3 days — Store in an airtight container. Pasta may absorb sauce and soften over time.
Reheating: Reheat gently in a skillet over low heat with a splash of water to revive the emulsion.
Troubleshooting
Sauce is thin, watery, and pooling at the bottom of the plate.
Cause: The pasta water and oil did not emulsify, or too much water was added without enough agitation or heat.
Fix: Return the skillet to medium-high heat and continue tossing vigorously with tongs until the excess water evaporates and the sauce tightens.
Prevention: Add the pasta water in small splashes and toss aggressively in the pan over medium-high heat to encourage the starches to bind.
Garlic has a bitter, harsh taste.
Cause: Garlic was cooked at too high a temperature and burnt before the tomatoes were added.
Fix: Cannot be fixed. Burnt garlic will flavor the entire oil base. It is best to wipe the pan and start the oil over if the garlic turns dark brown.
Prevention: Start garlic in cold or warm oil and keep the heat moderate. Be ready to add tomatoes immediately to drop the pan temperature.
Cultural Context
This style of quick, minimalist pasta is deeply rooted in the Italian philosophy of cucina povera, or the 'poor kitchen'. Originating in southern regions like Campania, it relies on coaxing maximum flavor from a few humble, impeccably fresh ingredients rather than using complex techniques or expensive proteins.
