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.
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.
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.
Course: Dinner
Cuisine: Italian
Keyword: easy pasta dinner, pasta recipe,, vegetarian dinner idea