Spaghetti with Toasty Garlic Tomato Sauce

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Spaghetti with Toasty Garlic Tomato SauceRecipe
Photo: Iain Bagwell; Styling: Paige Hicks
Garlic, cooked until lightly brown but not burnt, adds a gorgeous dimension to the flavor. Very thinly sliced tomatoes are key. Use a sharp, thin serrated knife; it only takes 5 minutes. If tomatoes taste too acidic, add 1/8 teaspoon sugar.
Serves 2 (serving size: 1 cup)


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4 ounces uncooked spaghetti
2 cups grape tomatoes
2 tablespoons extra-virgin olive oil
2 large garlic cloves, thinly sliced
1/8 teaspoon crushed red pepper
2 tablespoons thinly sliced fresh basil
3/8 teaspoon kosher salt
2 tablespoons grated fresh pecorino Romano cheese


Total: 19 Minutes

1. Cook pasta according to package directions until al dente, omitting salt and fat. Drain pasta, reserving 1/4 cup cooking liquid.

2. Cut each tomato crosswise into 8 to 10 thin slices. Heat a large skillet over medium heat. Add oil; swirl to coat. Add garlic; cook 1 minute, stirring constantly. Add tomatoes and pepper; increase heat to medium-high. Cook 2 minutes or until tomatoes slightly soften, stirring occasionally. Stir in pasta, reserved 1/4 cup cooking liquid, basil, and salt. Sprinkle with cheese.

Created date

April 2014

Nutritional Information

Calories 388
Fat 16.7 g
Satfat 3.8 g
Monofat 10 g
Polyfat 1.8 g
Protein 10 g
Carbohydrate 49 g
Fiber 4 g
Cholesterol 8 mg
Iron 2 mg
Sodium 510 mg
Calcium 107 mg