Description
A fresh and vibrant Spaghetti Margherita recipe that features al dente spaghetti tossed with a fragrant olive oil and garlic sauce, soft roasted cherry tomatoes, fresh basil, and a generous blend of mozzarella and parmesan cheeses. This easy stovetop dish delivers classic Italian flavors in a quick and satisfying meal perfect for any occasion.
Ingredients
Scale
Pasta
- 12 ounces uncooked spaghetti noodles
Sauce and Flavorings
- ⅓ cup extra virgin olive oil
- 2 tablespoons minced garlic (about 5–6 cloves)
- 4 cups halved grape or cherry tomatoes (about 2 pounds)
- 1 ½ teaspoons granulated sugar
- 1 teaspoon salt (more or less to taste)
- ½ teaspoon ground black pepper (more or less to taste)
- ½ cup chopped fresh basil (additional for garnish, if desired)
Cheeses
- 1 ½ cups freshly grated mozzarella cheese (or fresh mozzarella pearls)
- ⅔ cup freshly grated parmesan cheese (additional for garnish, if desired)
Instructions
- Cook the spaghetti: Cook 12 ounces of uncooked spaghetti noodles according to the instructions on the package until al dente. Drain the noodles and set them aside to keep warm.
- Prepare the sauce base: In a large 14-inch skillet, heat ⅓ cup of extra virgin olive oil over medium-low heat. Once the olive oil is shimmering but not smoking, add 2 tablespoons of minced garlic. Cook the garlic for about 1 minute until it’s fragrant and sizzling, taking care not to let it brown.
- Cook the tomatoes: Add 4 cups of halved grape or cherry tomatoes to the skillet along with 1 ½ teaspoons granulated sugar, 1 teaspoon salt, and ½ teaspoon ground black pepper. Stir to combine the ingredients. Cover the skillet and cook the tomatoes for 10 to 15 minutes, until they become soft and can be easily smashed with the back of a spoon to create a delicate sauce.
- Combine pasta and basil: Add ½ cup of chopped fresh basil and the cooked spaghetti noodles directly into the skillet with the tomato sauce. Stir well until the noodles are fully coated with the sauce and heated through evenly.
- Add cheeses and serve: Remove the skillet from heat. Stir in 1 ½ cups of freshly grated mozzarella cheese and ⅔ cup of freshly grated parmesan cheese, allowing the cheeses to melt into the warm pasta. Serve immediately, topped with additional parmesan cheese, fresh basil leaves, and a fresh crack of black pepper for extra flavor.
Notes
- Cooking the garlic on medium-low heat ensures it becomes fragrant without burning, which keeps the sauce flavorful and clean-tasting.
- Using grape or cherry tomatoes adds natural sweetness and a bright flavor to the sauce.
- Adjust salt and pepper according to your taste preference.
- Fresh mozzarella pearls can be used instead of shredded mozzarella for a creamier texture.
- Serve immediately to enjoy the cheese melted and creamy.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Keywords: Spaghetti Margherita, Fresh Pasta Recipe, Italian Pasta, Tomato Basil Pasta, Mozzarella Parmesan Pasta, Easy Dinner Recipe
