Tomato & Basil Spaghetti Recipe by Jamie Oliver
Ingredients
- 400g quality dried spaghetti
- 2 tablespoons extra-virgin olive oil, plus extra to finish
- 2 cloves of garlic, finely sliced
- 400g ripe cherry or plum tomatoes, halved
- A large handful of fresh basil leaves, torn
- Sea salt and freshly ground black pepper
- Optional: a small handful of grated Parmesan or pecorino cheese (for serving).
Instructions
Get the Pasta Going
- Put a big pan of salted water on to boil, then add your spaghetti. Cook according to packet instructions until al dente. This typically takes 8 to 10 minutes, but don’t be far away — your pasta should be al dente, not mushy.
Create the Sauce Base
- As the pasta cooks, warm the extra-virgin olive oil in a large, wide frying pan over medium heat. Add the sliced garlic and let it sizzle gently for a minute or so, until fragrant but not browned. The garlic should flavor the oil, giving it a mild aromatic punch.
Add the Tomatoes & Basil
- Tipin the halved tomatoes, season generously with salt and pepper. Cook gently for a few minutes until the tomatoes start to soften and release their juices. Stir in most of the torn basil leaves, saving some for garnishing, and let them wilt in the sauce. Adjust seasoning if needed, to taste. It’s the straightforwardness of flavors here that makes this Jamie Oliver Tomato & Basil Spaghetti recipe truly shine.
Combine & Finish
- Drain your spaghetti, retaining a bit of the starchy boiling water. Toss the pasta in the pan with the tomatoes and basil until each strand is well coated. If it seems a little dry, add a splash of the reserved cooking water and a drizzle of extra-virgin olive oil to bind everything together. Taste one last time, adjusting seasoning as desired.
Serve & Enjoy
- Portion the pasta among your plates, and sprinkle with a couple of fresh basil leaves, and (if you want) some grated cheese. Serve hot and enjoy the bright, fresh tastes of this Italian classic.