Garlic Basil Pasta with Cherry Tomatoes (Ready in 30 Minutes)

Recipe and video by @hellooo_steph

If you're looking for a new weeknight pasta, this is it. This garlic basil pasta is easy to make and ready in 30 minutes: silky, buttery spaghetti loaded with toasty garlic and fresh basil, topped with juicy cherry tomatoes and a little kick of heat.

We make it with Astorino Premium Spaghetti, bronze die pasta from Calabria whose rough surface helps the buttery sauce cling to every strand, and finish the tomatoes with Marina Palusci Extra Virgin Olive Oil from Abruzzo.

Prep time: 10 minutes | Cook time: 20 minutes | Total: 30 minutes | Serves: 4 | Diet: Meatless

Ingredients

For the pasta

• 1 bag (500 g) Astorino Premium Spaghetti
• 6 tbsp unsalted butter, divided
• 3 garlic cloves, minced
• ½ cup Parmigiano Reggiano, freshly grated
• ¾ cup fresh basil, roughly chopped
• Salt, for the pasta water

For the tomato topping

• 2 cups cherry tomatoes, halved
• ¼ cup fresh basil, roughly chopped
• 2 tbsp Marina Palusci Extra Virgin Olive Oil
• Crushed red pepper flakes, to taste
• Salt and freshly ground black pepper, to taste

How to make garlic basil pasta

1. Make the tomato topping. In a bowl, combine the cherry tomatoes, ¼ cup basil, olive oil, red pepper flakes, salt and pepper. Mix and set aside so the flavours can blend while you cook.
2. Cook the pasta. Bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions until al dente. Before draining, reserve 1 cup of the pasta water.
3. Toast the garlic. In a large pan, melt 4 tbsp of the butter over medium heat. Add the garlic and cook until the butter starts to brown and the garlic smells fragrant, about 1 to 2 minutes. Watch it closely so the garlic doesn't burn.
4. Bring it together. Reduce the heat to low. Add ½ cup of the pasta water, the spaghetti, the remaining 2 tbsp butter and the Parmigiano Reggiano. Toss until the butter and cheese melt into a glossy sauce.
5. Add the basil. Remove the pan from the heat and stir in the remaining basil. Add a splash more pasta water if the sauce needs loosening.
6. Plate and top. Divide the pasta between bowls and spoon the tomato mixture over the top. Enjoy!

Why this pasta works

With so few ingredients, each one matters.

Astorino Premium Spaghetti is made in Crotone, Calabria, from 100% Italian durum wheat. It's bronze die extruded and slowly dried, which gives it a rough texture that grabs onto the butter and Parmigiano instead of letting the sauce slide off. Shop Astorino Spaghetti

Marina Palusci Extra Virgin Olive Oil comes from Pianella, Abruzzo. Its fresh, fruity flavour brings the raw tomato and basil topping to life, which is exactly where a good olive oil shines. Shop Marina Palusci Extra Virgin Olive Oil

Shop the Recipe

Astorino Premium Spaghetti 500g

$5.50

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Marina Palusci EXV Extra Virgin Olive Oil 500mL

$32.00

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Buy Both for $37.50

Tips and variations

• Don't rush the garlic. Keep the heat at medium and pull the pan off the burner if the garlic starts to darken too quickly. Burnt garlic turns bitter.
• Save that pasta water. The starch in it is what turns butter and cheese into a smooth, glossy sauce instead of a greasy one.
• Turn up the heat. Swap the red pepper flakes for a drizzle of Zafa Chili Infused Extra Virgin Olive Oil, or stir a spoonful of Astorino Calabrian Chilli Peppers into the tomato topping.
• Double the basil. Finish each bowl with a drizzle of Basi Basil Infused Extra Virgin Olive Oil.
• Make it a full meal. Add grilled chicken, shrimp or a scoop of fresh burrata on top.

Frequently asked questions

More pasta night inspiration

Stock up on Astorino pasta from Calabria and our Italian olive oils, or treat someone to one of our Italian gift baskets.

A big thank you to @hellooo_steph for this delicious recipe. If you make it, tag us on Instagram @house_of_exte. We'd love to see your bowl!