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  • 8 ounces thin spaghetti
  • 2 tablespoons olive oil
  • 3 garlic cloves, minced
  • 1/4 cup slivered onion (optional)
  • 1 pint cherry tomatoes, cut into halves
  • 2 large handfuls crushed tomatoes or 1 large tomato, crushed
  • 1/2 teaspoon coarse salt
  • 1 tablespoon butter
  • 1/2 cup slivered basil (or chiffonade)
  • 1/3 cup grated Parmigiano Regianno cheese


  1. Cook pasta, reserving some pasta water.
  2. Heat olive oil in a large skillet. Add cherry tomatoes, onion and garlic. Sauté about 10 minutes. Add crushed tomatoes. Cook 5 minutes. Add pasta, butter and basil to skillet. Cook 5 minutes, adding pasta water to thin if necessary. Serve with grated cheese.

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The recipe was originally published as Pasta with “Melted" Tomatoes, Garlic and Basil on Relish.com

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