One-Pan Cherry Tomato Spaghetti

This one-pan pasta uses a handful of ingredients to deliver a light, flavorful dish that's ideal for an easy weeknight meal. As the cherry tomatoes break down, their juices combine with the pasta starch to form a rich, thick sauce.

Total time: 20 minutesPrep: 5 minutesCook: 15 minutesServes: 2-3

Ingredients

  • ■
    8 ozspaghetti
  • ■
    8 ozwhole cherry tomatoes
  • ■
    3 clovesgarlic, sliced
  • ■
    3 tbspolive oil (plus extra)
  • ■
    2 ½ cupswater, or light broth
  • ■
    ¾ tspsalt
  • ■
    ¼ tsppepper
  • ■
    handfulfresh basil (optional)
  • ■
    ¼ tspred pepper flakes (optional)
  • ■
    1 tbspbutter (optional)
  • ■
    grated parmesan (optional)

Instructions

  1. In a wide skillet, add spaghetti (snap in half if needed), tomatoes, garlic, oil, salt, pepper, and water.

  2. Bring to a boil uncovered. Stir to separate pasta if needed.

  3. Reduce heat to a steady simmer. Cook for 9–11 minutes, stirring frequently, until the pasta is al dente and the liquid has reduced to a glossy sauce. Use a wooden spoon to gently crush about half of the tomatoes, releasing their juices into the pan.

  4. Remove from heat. Add red pepper flakes, basil, extra olive oil if desired. Mix in 1 tbsp butter for a slightly richer sauce. Taste and adjust salt.

  5. Serve immediately. Top with grated parmesan (optional).