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a bowl of spaghetti with tomato and basil sauce
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Spaghetti Sciuè Sciuè

This is the ultimate simple summer pasta. It showcases juicy cherry tomatoes and bright basil to yield a simple but flavorful pasta dish that's impressive enough for guests, but easy enough for a weeknight meal.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Main Course
Cuisine: Italian
Servings: 4 servings
Calories: 530kcal
Author: Victoria

Ingredients

  • 1 pound dry spaghetti
  • 3 tablespoons extra-virgin olive oil
  • 3 cloves garlic minced or crushed
  • ¼ teaspoon crushed chili flakes
  • 3 pints (about 2 pounds) large cherry or grape tomatoes, halved (don’t get the super tiny ones, they aren’t as juicy)
  • Kosher salt
  • 1 cup loosely packed basil, sliced into chiffonade, plus 4 basil sprigs from the top of the stem for garnish

Instructions

  • Cook the pasta until al dente in boiling salted water.
  • Meanwhile in a large, deep skillet heat the olive oil over medium heat and add the garlic and chili flakes. Cook for a couple minutes until very fragrant, but be careful not to overcook, as the garlic can burn.
  • Add the tomatoes and a generous sprinkle of salt, stir and cover, mixing occasionally until the tomatoes have softened and released their juices but are still relatively intact, about 10 minutes. Uncover during the last couple minutes to thicken slightly. If any of the tomato skins slip off, feel free to remove them! It will make eating the dish even more enjoyable. Stir in the basil chiffonade.
  • Strain the pasta and add it to the tomato mixture. Toss gently until thoroughly mixed, and serve immediately topping with a basil sprig per serving for garnish.

Nutrition

Calories: 530kcal | Carbohydrates: 93g | Protein: 17g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Sodium: 296mg | Potassium: 547mg | Fiber: 7g | Sugar: 9g