Spring Spaghetti Aglio Olio e Peperoncino with Blistered Tomatoes

This rendition of Spring Spaghetti Aglio Olio e Peperoncino with Blistered Tomatoes is a quick, easy dish that you will make over and over!

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Prep Time 10

Cook Time 10

Total Time 20

Course Dinner

Cuisine Italian

Servings servings

Calories 522 kcal

Ingredients

12 oz spaghetti
6 tablespoon extra virgin olive oil
2 teaspoon kosher salt
20 grape tomatoes (whole)
5 large cloves garlic, minced
1 ½ teaspoon red pepper flakes
Sunflower Microgreens (for garnish)
Roasted Sunflower Seeds (for garnish)
Grated Parmigiano Reggiano (for garnish)
Extra Virgin Olive Oil (for garnish)

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Instructions

Over high heat, bring a large pot of water to a boil for the pasta. Once boiling add the salt and stir. Next, add your dry spaghetti to the pot of boiling water and cook pasta following the package directions for timing.
12 oz spaghetti, 2 teaspoon kosher salt
Once your pasta is about 70% cooked, place a large pan on the stove over low heat. Next, add the tomatoes to the pan. After about two minutes, add the garlic and red pepper flakes and cook for 1 more minute. The garlic should gently sizzle if the heat is at the correct temperature - turn the heat up slightly if necessary.
6 tablespoon extra virgin olive oil, 20 grape tomatoes (whole), 5 large cloves garlic, minced, 1 ½ teaspoon red pepper flakes
Remove the pan of garlic and tomatoes from the heat. Next, remove the cooked spaghetti from the pot to a strainer and drain. Once drained, immediately add the spaghetti to the pan with the garlic and tomatoes. Toss to combine thoroughly.
Garnish with sunflower microgreens and roasted sunflower seeds. Drizzle additional extra virgin olive oil and add grated Parmesan as desired.
Sunflower Microgreens (for garnish), Roasted Sunflower Seeds (for garnish), Grated Parmigiano Reggiano (for garnish), Extra Virgin Olive Oil (for garnish)

Notes

Please note, if using fresh pasta, your cooking time should be 2-3 minutes. If using store bought, dried pasta, follow the directions on the packaging to cook your pasta al dente before draining and tossing in the garlic and olive oil sauce.

Nutrition

Calories: 522kcalCarbohydrates: 68gProtein: 12gFat: 22gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 16gSodium: 1174mgPotassium: 407mgFiber: 4gSugar: 5gVitamin A: 716IUVitamin C: 13mgCalcium: 34mgIron: 2mg

Keyword 30 minute meals, cherry tomatoes, classic Italian pasta, easy pasta, quick and easy meals, spaghetti

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