Spaghetti with cherry tomatoes and pine nuts: creamy, aromatic and very easy
Some recipes win you over precisely because they're simple and well-executed. In this one, spaghetti is tossed with a delicate "softa" of cherry tomatoes, sautéed in extra virgin olive oil with garlic and basil. Even as it cooks, the aroma whets your appetite.
Ingredients · Servings 2
- 190g of spaghetti
- 180g of cherry tomatoes
- 15g of pine nuts
- 35g of grated Parmesan cheese
- 1 clove of garlic
- Extra virgin olive oil
- Fresh basil
- Shall
Method · 20 min
- Wash the cherry tomatoes, dry them and cut them in half. Set aside.
- In a large frying pan, add a generous glug of oil. Add the garlic clove (whole or lightly crushed) and let it brown gently, without burning. Add the tomatoes, a pinch of salt, and some basil leaves torn by hand.
- Cook over medium-high heat for about 9–10 minutes, stirring occasionally. Lightly crush some of the tomatoes with a spoon to release their juice and form a sauce.
- Meanwhile, cook the spaghetti in plenty of salted water until al dente. Before draining, reserve some of the cooking water. Remove the garlic from the pan and add the spaghetti to the tomato sauce. Add a ladleful of the reserved cooking water and mix.
- In another pan, toast the pine nuts without oil over medium heat until lightly golden. Keep an eye on them: they burn very quickly. Set aside.
- Turn off the heat. Add the Parmesan cheese gradually, mixing vigorously (tongs work great for this). If necessary, add a little more cooking water until you have a smooth, creamy sauce.
- Finish with toasted pine nuts and a few fresh basil leaves.
