Tomato and basil spaghettini

Antonio Carluccio makes this quick vegetarian dish using sweet cherry tomatoes and aromatic basil
By Antonio Carluccio
Tomato and basil spaghettini
  • Rating:
  • Serves: 1
  • Cook Time: 15 minutes
  • Prep Time: 5 minutes
  • Effort: easy


  • 100 g spaghettini or vermicelli pasta
  • 2 tbsp olive oil
  • 1 clove garlic, peeled and crushed
  • 100 g cherry tomatoes, chopped
  • 5 basil leaves, shredded

To serve

  • 5 basil leaves, shredded
  • 1 tbsp extra virgin olive oil


1. In a large saucepan cook the pasta in boiling salted water until al dente, about 5 6 minutes, before draining.
2. Meanwhile, heat the oil in a small saucepan and fry the garlic for about 2 minutes until soft but not brown.
3. Put in the tomatoes and a pinch of salt and cook for a few more minutes, adding a splash of water. Cook until the tomatoes are tender and have a saucy consistency. Add the chopped basil.
4. To serve: stir the pasta into the sauce, serve with a sprig of basil and drizzle with a little extra virgin olive oil.

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