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Spaghetti Cherry Tomatoes

Spaghetti Pomodorini Diavolo

Spaghetti tossed with oil, garlic, and cherry tomatoes- with a touch of red pepper flakes.
Course Main Dish
Cuisine Italian


  • 1 lb of spaghetti
  • 3-4 Tbsp olive oil
  • 2 pints of grape tomatoes
  • 4-6 cloves of peeled crushed garlic or minced
  • pinch of red pepper flakes use more if desired
  • fresh parsley or basil
  • 1/4 cup of reserved cooking liquid
  • Grated Parmesan Cheese to taste


  • Over Medium heat olive oil in a large sauté pan with crushed garlic and red pepper flakes. Once garlic begins to turn brown add grape tomatoes and sauté another 5 minutes. Salt and pepper to taste. Cover pan for remaining 10 minutes or until tomatoes have softened.You can press on them slightly with a potato masher or a fork to help them release their juices. Add fresh parsley or basil and toss through the mixture.
  • Cook the pasta according to package directions in plenty of salted water.
  • Drain pasta - reserving a cup of the cooking water. Pour the pasta into the sauté pan and coat through the tomato and oil mixture. If to dry add a tablespoon at a time of the reserved water until the desired consistency is reached.
  • Transfer to a serving platter and garnish with plenty of grated parmesan cheese.


Salting the pasta not only gives the pasta flavor but it also adds flavor to the water that you need to add to the dish.
Tried this recipe?Let us know how it was!