Garlic Parmesan Spaghetti with Blistered Tomatoes
Jun 19, 2015, Updated Aug 19, 2023
This post may contain affiliate links. Please read our disclosure policy.
This easy Garlic Parmesan Spaghetti is prepared with blistered tomatoes and a handful of parmesan cheese, all tossed together in roasted garlic olive oil. It is a 20-minute pasta dinner everyone will love!
Craving more easy weeknight pasta recipes? Give this spicy rigatoni vodka a try, or make the fast and delicious TikTok Boursin pasta.
Garlic Parmesan Spaghetti Recipe
Indulge in the flavors of this quick and delicious spaghetti dinner infused with the depth of roasted garlic olive oil. With the punch of blistered tomatoes and the creaminess of Parmesan cheese, this is a 20-minute pasta dinner you won’t forget. Bonus? No need to fuss with garlic cloves – unless you want to – thanks to the magic of roasted garlic oil.
And then we have the tomatoes. Juicy and sweet, I LOVE cherry tomatoes in recipes like my Caprese pasta and goat cheese pizza, and they give this garlic parmesan spaghetti the perfect burst of freshness, too!
Why You’ll Love This Spaghetti Recipe
- Quick and Easy: Ready in just 20 minutes, making it a perfect dish for those busy weeknights.
- Cheesy Delight: The creaminess of Parmesan cheese melds perfectly with the pasta, offering a comforting taste. Kids love it!
- Versatile: While this recipe is great on its own, you can always customize it by adding your favorite protein or veggies.
Ingredients You’ll Need
This pasta, featuring blistered cherry tomatoes, is a delightful mix of savory, sweet, and a hint of tang from the parmesan cheese and fresh basil. These are some notes on the important ingredients. Have a scroll to the recipe card below the post for a printable list with the full amounts and recipe details.
- Spaghetti: The primary ingredient providing the structure and heartiness of the dish.
- Roasted Garlic Oil: Infuses the pasta with a deep, roasted garlic flavor, eliminating the need for fresh garlic. If you can’t find it where you are, I include some easy substitutions below.
- Shallot: Adds a subtle hint of sweetness and depth when sautéed, complementing the tomatoes.
- Cherry Tomatoes: When blistered, they offer a juicy sweetness that contrasts beautifully with the savory ingredients.
- Salt and Pepper: Basic seasonings that enhance the natural flavors of the ingredients.
- Parmesan Cheese: Melts seamlessly into the dish, adding a creamy and savory touch.
- Fresh Basil: The fresh aroma and herby note balances out the richness of the cheese and spaghetti.
Garlic Oil Substitute
Use the same amount of regular olive oil (or another preferred cooking oil) as the recipe calls for garlic oil. For every tablespoon of garlic oil, mince 1 to 2 cloves of fresh garlic. Sauté the garlic in the oil over low heat until it’s fragrant but not browned. This will infuse the oil with garlic flavor. Once infused, use the oil as directed in the recipe. Another option is to use homemade garlic butter sauce for extra richness!
How To Make Garlic Parmesan Spaghetti
This garlic parmesan spaghetti recipe is the perfect comfort dish for a warm summer lunch on the patio. Here’s a brief explanation of how to make it. To get the full recipe, please scroll to the recipe card below.
- Prepare The Spaghetti: Fill a large pot with water and stir in the roasted garlic oil and salt. Heat until boiling, then add the spaghetti. Cook the spaghetti as per the package’s instructions or until al dente.
- Make the Blistered Tomatoes: Warm the roasted garlic oil in a nonstick skillet over medium-high heat. Toss in the sliced shallots and sauté briefly until they soften. Add the cherry tomatoes to the skillet and season with salt and pepper. Allow the tomatoes to sit undisturbed for a couple of minutes or until they begin to show signs of blistering. Stir and continue cooking the tomatoes for an additional couple of minutes.
- Add The Spaghetti, Cheese, & Herbs: Once the pasta is drained, transfer it into the skillet. Sprinkle in the Parmesan cheese, stirring consistently to combine all ingredients and ensure the pasta is well-coated. Mix in the chopped fresh basil and parsley. Remove from the heat and serve.
What To Serve With Garlic Parmesan Spaghetti
I love jazzing up this garlicky spaghetti with protein, like turkey meatballs, juicy shrimp scampi, or shrimp parmigiana. This crispy Chicken Milanese is also a great way to add bulk and crunch to the meal. Of course, no spaghetti dinner is complete without a side of garlic breadsticks or fluffy focaccia. I’ll also never pass up veggie sides like these easy oven-roasted vegetables or a fresh zucchini salad. Wash everything down with a glass of Chianti or Sangiovese, and then lighten things up with a fruit salad for dessert!
Storing Leftovers
- Before storing, allow the pasta to come to room temperature. Transfer the spaghetti into airtight containers. Store the containers in the refrigerator for 3 to 4 days.
- To reheat, it’s best to use a skillet over medium heat, adding a splash of water or chicken broth to keep the pasta from drying out. Stir occasionally until warmed through. Alternatively, you can microwave in short bursts, stirring in between to ensure even heating.
ENJOY!
More Spaghetti Recipes
- Lemon Shrimp Spaghetti
- Spaghetti Beef Casserole
- Spaghetti Salad Recipe
- One Pot Spaghetti With Sausage Sauce Recipe
Pin this now to find it later
Pin It
Garlic Parmesan Spaghetti with Blistered Tomatoes
Ingredients
For The Pasta
- 10 ounces spaghetti
- water
- ½ tablespoon roasted garlic olive oil
- ½ tablespoon salt
For The Blistered Tomatoes
- 2 tablespoons roasted garlic olive oil
- 1 shallot,, thinly sliced
- 1 pint cherry tomatoes
- salt and fresh ground black pepper,, to taste
- ¼ cup grated parmesan cheese
- 1 tablespoon chopped fresh basil
- ½ tablespoon chopped flat leaf parsley
Instructions
- Fill a large pot with water. Add garlic oil and salt and bring it to a boil.
- Add spaghetti to the pot and cook according to the directions on the package.
- Meanwhile, heat the remaining garlic oil in a nonstick skillet set over medium-high heat. Add the shallots to the heated oil and saute for 1 minute.
- Add the cherry tomatoes, season with salt and pepper, and let sit for 2 minutes, undisturbed, or until they start to blister. Stir and continue to cook 2 more minutes.
- Drain the pasta and add it to the skillet with the tomatoes.
- Add parmesan cheese and cook and stir until thoroughly combined and heated through.
- Stir in the fresh basil and parsley.
- Remove from heat and serve immediately.
Notes
- Garlic Oil Substitute: If you don’t have garlic-infused oil, use the same amount of regular cooking oil as the recipe calls for garlic oil. For every tablespoon of garlic oil, mince or finely chop 1 to 2 cloves of fresh garlic. Sauté the garlic in the oil over low heat until fragrant but not browned.
- Cooking Pasta: Always cook pasta in a large pot of boiling water to ensure it doesn’t stick together. Stir occasionally.
- Blistered Tomatoes: Blistering tomatoes is a delicate process. Keep a close eye on them so they soften and char slightly without becoming overly mushy.
- Fresh Herbs: Use chopped fresh herbs whenever possible. They provide color and a fresh taste that dried herbs can’t replicate.
- Add Heat: If you like a little kick, consider adding a pinch of red pepper flakes to the pasta before serving.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
its late, I should be sleeping but instead I’m on Pinterest! And now thanks to you I’m hungry! And craving garlic, spaghetti, tomatoes and parm cheese! Pinning and gonna try real hard not to start eating 😉
Love those blistered tomatoes and what could be better than spaghetti with plenty of garlic and parm?!
Yum, I’m going to make this in a few weeks when the cherry tomatoes in our garden are ripe!
I can see why this dish is one of your husbands favorites! Looks amazing1 Pinned!
Sorry to hear about all the rain….in other news I have been burning up here in Southern California and think I may die of heat stroke. No joke, I think it is going to be 101° tomorrow. I would trade places with you anyday!