Simple Tomato Pasta with Olive Oil & Chili
Summer-bright, chili-kissed tomato pasta—simple, glossy, and ready for a warm evening twirl.
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Servings
4
Think of it as an ode to cucina povera, where a few perfect ingredients meet good technique. The tomatoes are gently blistered so they go jammy and bright; the olive oil emulsifies with starchy pasta water to become a glossy, clingy cloak. Basil lands at the very end so it stays vibrant—like confetti tossed at the moment of celebration.
Two tiny tips from Italian nonnas to modern kitchens: slice the garlic thin so it perfumes without burning, and save that pasta water—it’s liquid silk for your sauce. Cook the pasta just shy of done, then finish it in the pan so noodles and sauce learn each other’s names. The result is clean, vivid, and deeply satisfying without a shred of cheese. Summer in a bowl, with a wink of chili to make it sing.
Ingredients
- 320 g dried durum wheat spaghetti
- 500 g ripe cherry tomatoes, halved
- 60 ml extra-virgin olive oil, plus 10 ml for finishing
- 12 g garlic (about 3 cloves), thinly sliced
- 10 g fresh red chili, finely sliced (or 1 g dried chili flakes)
- 10 g fresh basil leaves, torn
- 3 L water
- 30 g coarse sea salt (for pasta water)
- 3 g fine sea salt (for sauce)
- 150 ml reserved pasta cooking water
- 1 g freshly ground black pepper
- Optional: 5 ml red wine vinegar or 1 g finely grated lemon zest
Nutrients
- fibergood
From tomatoes and durum wheat pasta
- proteinsource
From durum wheat spaghetti
- lycopeneexcellent
Enhanced by cooking tomatoes in olive oil
- vitamin Cgood
From tomatoes and fresh basil
- vitamin Egood
From extra-virgin olive oil
- potassiumsource
From tomatoes
- monounsaturated Fathigh
From extra-virgin olive oil
Instructions
- 1
Bring 3 L water to a rolling boil. Add 30 g coarse sea salt.
- 2
Meanwhile, heat 60 ml olive oil in a wide pan over medium-low. Add garlic and chili; sizzle 60–90 seconds until fragrant but not browned.
- 3
Add halved tomatoes and 3 g fine sea salt. Cook 6–8 minutes, stirring, until tomatoes blister and slump. Lightly crush with a spoon; reduce heat to low to keep saucy.
- 4
Cook spaghetti in the boiling salted water until 1–2 minutes shy of al dente. Reserve 150 ml pasta water.
- 5
Transfer spaghetti to the tomato pan. Add 60–100 ml reserved pasta water and toss vigorously over medium heat 1–2 minutes until glossy and the sauce clings. Add more water as needed to emulsify.
- 6
Off the heat, fold in basil, 1 g black pepper, and 10 ml olive oil. Add the vinegar or lemon zest if using. Taste and adjust salt.
- 7
Rest 1 minute, then plate into warm bowls and serve immediately.
Chef's Tip
Toast 40 g coarse breadcrumbs in 10 ml olive oil until golden and scatter over each bowl for a crunchy pangrattato finish.
Fun Fact
This dish nods to Italy’s aglio, olio e peperoncino tradition; adding peak-season tomatoes turns the classic into a summery cousin. Don’t forget la scarpetta—mopping the plate with bread.
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