Creamy Spaghetti Carbonara
The authentic Roman way — silky egg and pecorino sauce, crisp guanciale and plenty of black pepper. No cream needed.
🌿 Vegetarian
Fresh Tomato Basil Pasta
Sweet cherry tomatoes burst in garlicky olive oil, tossed with pasta, basil and Parmesan. Ready in 20 minutes.
Prep5 min
Cook15 min
Serves4
LevelEasy
About this recipe
When tomatoes are at their best, this is the pasta to make. Cherry tomatoes blister and burst in olive oil to become a naturally sweet, jammy sauce in the time it takes to boil the pasta. Fresh basil and a shower of Parmesan finish it off.
Method
Cook the pastaBoil the pasta in well-salted water until al dente. Reserve 1 cup of pasta water before draining.
Infuse the oilMeanwhile, warm the olive oil and garlic in a large skillet over medium-low heat until the garlic is pale gold, about 2 minutes.
Burst the tomatoesAdd the tomatoes, chili flakes and a pinch of salt. Cook over medium-high heat 8–10 minutes, pressing some tomatoes with a spoon as they soften.
TossAdd the drained pasta and a splash of pasta water and toss vigorously until the sauce clings.
FinishOff the heat, stir in basil and half the Parmesan. Season and serve topped with the remaining cheese.
💡 Tips for success
- Mix red and yellow cherry tomatoes for a vibrant look.
- Add a handful of baby spinach or burrata for a twist.
- Use plant-based Parmesan to make it vegan.
🧊 Storage & leftovers
Refrigerate up to 3 days. Revive with a splash of water in a hot pan.
Cooking times and temperatures are guides — ovens and stoves vary. Always cook meat, poultry, fish and eggs to safe internal temperatures and check labels if you're cooking for anyone with food allergies. See our disclaimer.
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