Are you hungry and craving a quick but surprisingly delicious first course? Then these spaghetti with cherry tomato cream are the right answer. They are a simple first course, perfect when you want something tasty without spending hours at the stove. The base is made with cherry tomatoes that are first sautéed in a pan to enhance their flavor and then blended together with fresh basil, almonds, and pecorino cheese. This creates a soft and fragrant cream that envelops the spaghetti with all its delicious goodness. For their immediacy, I was even thinking of calling them “simple spaghetti”: few ingredients, lots of freshness, and a flavor that captures from the first bite. Ideal for both a light lunch and a casual dinner with friends, these spaghetti show that quick cooking can also be surprisingly refined. So… put the water on to boil and prepare the blender; this recipe will win you over. Shall we bet?
Other spaghetti recipes that might interest you:
- Difficulty: Very Easy
- Cost: Affordable
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Boiling, Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Spaghetti with Cherry Tomato Cream
- 12 oz spaghetti
- 9 oz cherry tomatoes
- 1 clove garlic
- 1/4 oz basil (+ extra for garnish)
- 1 oz blanched almonds
- 1 oz Pecorino Romano cheese
- extra virgin olive oil
- salt
- black pepper
Tools
- 1 Pot
- 1 Pan
- 1 Blender
Preparation of Spaghetti with Cherry Tomato Cream
Wash the cherry tomatoes and cut them in half.
In a large pan that can then hold all the pasta, heat a few tablespoons of oil and fry a peeled and chopped garlic clove. If you don’t like it, you can keep it whole and remove it before blending.
Let it sizzle for a few moments, then add the cherry tomatoes, season them with a generous pinch of salt, and sauté over medium heat for 6/7 minutes, stirring them often. They should be soft and slightly wilted.
Transfer them to a blender and add the basil leaves, almonds, and chopped Pecorino cheese. Then drizzle with 1 tbsp of oil and season with a generous grind of black pepper.
Blend everything in several batches until you get a smooth cream, and adjust the salt only if necessary. It doesn’t matter if there are still some coarse almond pieces. In fact, they’ll be very pleasant to bite into.
Pour this cream back into the pan and dilute it with a few tablespoons of pasta cooking water.
In the meantime, cook the spaghetti in abundant boiling salted water; drain it al dente and transfer it to the pan without draining it too much. Stir carefully so that the sauce coats them perfectly.
Distribute the spaghetti with cherry tomato cream on individual plates, sprinkle with freshly ground black pepper, garnish with some basil leaves torn by hand, and serve immediately. Enjoy! Paola.
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