Sautéed Cherry Tomato Spaghetti (gluten-free) with Garlic and Parmesan Cheese 🍝

Serves: 2-3 | Prep Time: 10 mins | Cook Time: 15 mins | Total Time: 25 mins


🛒 Ingredients:

  • 6-8 ounces (about 1/2 box if it’s 12 oz) or 8-10 ounces (about 1/2 box if it’s 16 oz) Ancient Grains or other gluten-free spaghetti
  • 2 cups cherry tomatoes, halved
  • 3 cloves garlic, thinly sliced
  • 1/4 cup grated Parmesan cheese (or more if you love it!)
  • 1/4 cup fresh basil leaves, torn
  • 2 tbsp olive oil
  • 1/4 tsp crushed red pepper flakes (optional, for a bit of heat)
  • Salt and black pepper to taste
  • 1/4 cup pasta cooking water (reserved)

👩‍🍳 Instructions:

Cook the Pasta:

    • Bring a large pot of salted water to a boil.
    • Cook the ancient grains spaghetti according to the package instructions until al dente.
    • Reserve 1/4 cup of pasta cooking water before draining.

Sauté the Garlic and Tomatoes:

    • In a large skillet, heat olive oil over medium heat.
    • Add sliced garlic and sauté for 1-2 minutes until fragrant (be careful not to burn).
    • Toss in the halved cherry tomatoes and crushed red pepper flakes (if using).
    • Cook for 5-7 minutes, stirring occasionally, until the tomatoes are soft and juicy.
    • Season with salt and black pepper to taste.

Combine Pasta and Sauce:

    • Add the drained spaghetti to the skillet.
    • Pour in the reserved pasta water (if needed) and toss everything together.
    • Sprinkle grated Parmesan cheese and stir until it’s melted and creamy.

Finish and Serve:

      • Remove from heat and stir in fresh basil leaves.
      • Taste and adjust seasoning if needed.
      • Serve immediately with extra Parmesan cheese and a drizzle of olive oil if desired.

🌿 Tips:

  • Swap Parmesan with Pecorino Romano for a sharper flavor.
  • Add grilled chicken or shrimp for extra protein.
  • Use a mix of yellow and red cherry tomatoes for more color.
  • Serve with a spring green salad or arugula salad

Enjoy dinner! 🍝🌿

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