Spaghetti with yellow cherry tomatoes are not only very easy and quick to prepare, but they are also exquisite, with the sweetness of the yellow cherry tomatoes contrasting with the saltiness of the pecorino I chose to enhance these delicious tomatoes. It is a simple yet colorful and fragrant dish to cook when you don’t have much time or for a slightly different spaghetti night with company. We can use either fresh or canned yellow cherry tomatoes.
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Fall, Winter
Ingredients
- 8.8 oz Spaghetti
- to taste Extra virgin olive oil
- to taste Fine salt
- to taste Pepper
- 2 tbsps Pecorino cheese
- 10 Yellow cherry tomatoes
- 1 clove Garlic in the skin
- to taste Fresh basil
Preparation
Bring water to a boil for the spaghetti and cook them until al dente in plenty of salted water.
Meanwhile, brown a clove of garlic in the skin in 2 tablespoons of extra virgin olive oil.
Add the yellow cherry tomatoes that have been washed, trimmed, and halved, salt to taste, and let them sauté for a few minutes over high heat, stirring often as they absorb the flavor of the sauce.
Drain the spaghetti al dente (reserving some of the cooking water), transfer them to the pan with the tomatoes, and toss everything together, adding 3 or 4 tablespoons of the cooking water for a creamier sauce. Finish with a very salty, aged cheese (I used Pecorino Romano), pepper, and some basil leaves. Mix well and serve immediately.
