Fresh Spaghetti Margherita
A delightful pasta dish featuring vibrant cherry tomatoes, fragrant basil, and rich, creamy cheese, perfect for a quick family dinner or a laid-back gathering.
Ingredients
Main Ingredients
- 12 ounces uncooked spaghetti noodles
- ⅓ cup extra virgin olive oil
- 2 tablespoons minced garlic (about 5-6 cloves)
- 4 cups halved grape or cherry tomatoes (about 2 pounds)
- 1 ½ teaspoons granulated sugar
- 1 teaspoon salt (more or less to taste)
- ½ teaspoon ground black pepper (more or less to taste)
- ½ cup chopped fresh basil (additional for garnish, if desired)
- 1 ½ cups freshly grated mozzarella cheese (or fresh mozzarella pearls)
- ⅔ cup freshly grated parmesan cheese (additional for garnish, if desired)
Instructions
Preparation
- Cook the spaghetti noodles according to the package instructions until al dente. Drain and set aside.
- In a large 14-inch skillet, heat the extra virgin olive oil over medium-low heat. Once the oil is shimmering but not smoking, add the minced garlic and cook for about 1 minute until fragrant, but not browned.
- Add the halved cherry tomatoes, granulated sugar, salt, and ground black pepper. Stir to combine. Cover and cook for 10-15 minutes until the tomatoes are soft and can be easily smashed with a spoon.
- Stir in the chopped fresh basil and the cooked spaghetti noodles until the noodles are fully coated and heated through.
- Remove the skillet from heat and mix in the freshly grated mozzarella cheese and parmesan cheese. Top with additional parmesan, fresh basil, and a sprinkle of black pepper before serving.
Notes
Use the freshest ingredients for the best flavor. Adjust the amount of garlic, salt, and pepper based on your taste preference. Add a squeeze of lemon juice before serving for an extra burst of flavor. Store leftovers in an airtight container in the refrigerator for up to three days.