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This easy, garlicky, and cheesy spaghetti recipe 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!
Parmesan Spaghetti Recipe
When I’m craving easy weeknight pasta recipes, I go for spicy rigatoni vodka or the fast and delicious Boursin pasta. But when I want something just as quick with deep, rich flavor, this garlic-infused spaghetti dinner hits the spot!
With the punch of blistered tomatoes and the creaminess of Parmesan cheese, this is a 20-minute spaghetti recipe you won’t forget. Bonus? No need to fuss with garlic cloves – unless you want to – thanks to the magic of roasted garlic oil.
Why You’ll Love This Spaghetti Recipe
- Quick and easy: Ready in just 20 minutes, this is a perfect dish for those busy weeknights.
- Blistered 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!
- Cheesy: The creaminess of Parmesan cheese melds perfectly with the pasta, offering a comforting taste. My kids love it!
- Versatile: While this spaghetti recipe is great on its own, you can always customize it by adding your favorite protein or veggies. I especially love tossing in these air fryer salmon bites.
Ingredients You’ll Need
This easy spaghetti recipe features blistered cherry tomatoes and a hint of tang from 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: You can also swap the pasta for linguine, fettuccine, or even bucatini for a fun twist!
- Roasted Garlic Oil: The oil infuses the spaghetti 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. You could swap it with a finely chopped white onion or yellow onion.
- Cherry Tomatoes: When blistered, the tomatoes add a juicy sweetness that contrasts nicely with the savory ingredients. I wouldn’t swap them for canned tomatoes here—those are already cooked down and tender, so they won’t caramelize or brown the same way.
- Salt and Pepper: I use a basic seasoning of Kosher salt and ground black pepper to enhance the flavors of the ingredients.
- Parmesan Cheese: Melts into the dish, adding a creamy and savory touch. If you’re out, Pecorino Romano is a good substitute for a sharper bite, or try Asiago for a slightly nuttier flavor.
- 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 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 This Spaghetti Recipe
This garlicky parmesan spaghetti is the perfect comfort dish for a warm summer lunch on the patio. Here’s a brief explanation of how to make it.
- 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.
Serving Suggestions
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.
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Spaghetti Recipe
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 freshly ground black pepper, to taste
- ¼ cup grated parmesan cheese, or to taste
- 1 tablespoon chopped fresh basil
- ½ tablespoon chopped flat leaf parsley
Instructions
- Cook the pasta. Fill a large pot with water. Add garlic oil and salt and bring it to a boil. Add the spaghetti to the pot and cook it according to the directions on the package.
- Saute the aromatics. 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.
- Cook the tomatoes. Add the cherry tomatoes to the skillet, season with salt and pepper, and let sit for 2 minutes, undisturbed, or until they start to blister. Stir and continue to cook for 2 more minutes.
- Combine. 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.
- Finish and serve. Stir in the fresh basil and parsley. Remove from heat and serve immediately. If you like a little kick, add a pinch of red pepper flakes.
Equipment
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 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.
- Blistered Tomatoes: Blistering tomatoes is a delicate process. Keep a close eye on them so they soften and char slightly without becoming overly mushy.
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.
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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!