The garlic, oil, chili pepper, and cherry tomatoes is a perfect summer dish; the cherry tomatoes are delicious, and the preparation is very quick. In the end, it’s a variation of the classic garlic, oil, and chili pepper.

If you’re looking for more summer recipes, don’t forget to check out these recipes:

spaghetti, garlic, oil, chili pepper, and cherry tomatoes

Difficulty: Very easy
Cost: Very cheap
Preparation time: 5 Minutes
Portions: 2
Cooking methods: Boiling
Cuisine: Italian
Seasonality: All seasons

362.59 Kcal

calories per serving

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Energy 362.59 (Kcal)
Carbohydrates 32.18 (g) of which sugars 3.18 (g)
Proteins 6.24 (g)
Fat 24.39 (g) of which saturated 3.52 (g)of which unsaturated 0.54 (g)
Fibers 2.94 (g)
Sodium 603.07 (mg)

Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients for 2 people:

6.35 oz pasta (long pasta recommended)
7.05 oz cherry tomatoes
3.5 tbsp extra virgin olive oil
1 clove garlic
1 chili pepper
to taste parsley (optional)
to taste salt

Tools

1 3 qt pot
1 Pan 10 inches
1 Cutting board
1 Knife

Preparation

Garlic and oil is a classic dish, and in this case, the original recipe is “enriched” with the sweet and savory flavor of cherry tomatoes.

Put the water on the stove and bring it to a boil. While the water boils, cut the cherry tomatoes in half and set them aside in a bowl
In a pan, put the oil over medium heat, add a clove of garlic and the chili pepper. The trick for a good garlic and oil is the infusion of the two ingredients in the oil. Here you can find tips for perfectly cooked garlic and oil.
After the oil has been properly flavored, add the halved cherry tomatoes with the cut side down so they release their liquid and make the sauce slightly red and thick.
It takes just 4-5 minutes for the cherry tomatoes to scald and start to shrink a bit.
If you don’t like the skins of the cherry tomatoes, cut a cross into the skin and blanch them for 30 seconds in hot water (pasta water is fine), drain them, pass them in cold water, and peel them.
When the water boils, add the salt and cook the spaghetti for 5 minutes, drain while still al dente, and finish in the pan with cooking water.
The step in the pan is the secret to obtaining creamy and flavorful garlic, oil, and chili spaghetti.
Now that the pasta is perfectly cooked, all that’s left is to finish the dish with finely chopped parsley (optional).
Remember to add it off the heat so that the parsley remains green and releases its fragrance simply with the heat of the pasta.
For a more summer version, you can use a few basil leaves, sauté with the pasta and cherry tomatoes during the risotto-style cooking, and remove once the pasta is cooked.
Your garlic, oil, chili pepper, and cherry tomatoes is ready!