Cherry Tomato and Basil Spaghetti
- 25 mintotal time
- $2.20£0.92a serving
- 532499calories
- 1513 gprotein
Serves 4; price is an estimate. Dinner Plan is a paid weekly plan for your household and budget. You see your week before you pay.
Spaghetti tossed with burst cherry tomatoes, gently cooked garlic and fresh basil.
Ingredients
Serves 4.
- 14 oz dried pasta (penne, rotini or spaghetti), spaghetti
- 1 lb cherry tomatoes
- 4 garlic cloves, thinly sliced
- 1 bunch basil
- ½ cup vegetarian Italian-style hard cheese (Parmesan-style), grated, to serve (optional)
- 4 tbsp olive oil
- salt, to taste
- black pepper, to taste
- ¼ tsp red pepper flakes, to serve (optional)
Contains: wheat (gluten). Optional extras contain milk, egg. Always read the labels if you cook for someone with an allergy.
Method
- Bring a large pan of salted water to the boil and cook the pasta until just tender, following the packet timing. Save a mugful of the cooking water, then drain.
- Meanwhile, heat the olive oil in a large frying pan on medium heat. Add the garlic and cook for 1 minute until fragrant but not browned.
- Add the cherry tomatoes and a good pinch of salt. Cook for 6–8 minutes, pressing some with a spoon as they burst, until saucy.
- Toss the drained pasta into the pan with a splash of the cooking water until glossy. Tear in most of the basil and season with black pepper.
- Serve topped with the rest of the basil, a pinch of red pepper flakes and grated hard cheese if using.
Leftovers: Best eaten straight away; leftovers keep in the fridge for 2 days.
Ingredients
Serves 4.
- 400 g dried pasta (penne, fusilli or spaghetti), spaghetti
- 500 g cherry tomatoes
- 4 garlic cloves, thinly sliced
- 1 basil (pack)
- 40 g vegetarian Italian-style hard cheese, grated, to serve (optional)
- 4 tbsp olive oil
- salt, to taste
- black pepper, to taste
- ¼ tsp chilli flakes, to serve (optional)
Contains: gluten. Optional extras contain milk, egg. Always read the labels if you cook for someone with an allergy.
Method
- Bring a large pan of salted water to the boil and cook the pasta until just tender, following the packet timing. Save a mugful of the cooking water, then drain.
- Meanwhile, heat the olive oil in a large frying pan on medium heat. Add the garlic and cook for 1 minute until fragrant but not browned.
- Add the cherry tomatoes and a good pinch of salt. Cook for 6–8 minutes, pressing some with a spoon as they burst, until saucy.
- Toss the drained pasta into the pan with a splash of the cooking water until glossy. Tear in most of the basil and season with black pepper.
- Serve topped with the rest of the basil, a pinch of chilli flakes and grated hard cheese if using.
Leftovers: Best eaten straight away; leftovers keep in the fridge for 2 days.
Nutrition per serving
| Calories | 532 |
|---|---|
| Protein | 15 g |
| Carbohydrate | 83 g |
| Fat | 16 g |
| Fiber | 6 g |
| Sodium | 15 mg |
| Calories | 499 |
|---|---|
| Protein | 13 g |
| Carbohydrate | 81 g |
| Fat | 16 g |
| Fibre | 5 g |
| Sodium | 8 mg |
Worked out from the ingredients, 249 g a serving; optional extras and salt to taste aren't counted. US and UK values differ a little because each uses that country's food data and products. US values from USDA FoodData Central.UK values from McCance and Widdowson's Composition of Foods Integrated Dataset 2021, under the Open Government Licence v3.0.
What it costs
About $2.20 a serving in the US (range $1.68–$2.92) and £0.92 in the UK (range £0.70–£1.22). That's the share of each ingredient this recipe uses; basics like oil, salt and spices aren't counted.
Prices are estimates. Item prices come from public price data where available (US: Bureau of Labor Statistics and USDA; UK: Office for National Statistics). Where that data has no match, we use our own estimate. Ranges set using Open Prices data (Open Food Facts, ODbL). Prices as of October 2026. How we estimate
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