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Prep time
5 minutes
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Cook time
10 minutes
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Serves
2
Author Notes
Recipe off-roading: I halved most of the ingredients, swapped in spaghetti for the pasta, and added butter and cream. It turned out great! No need to add more salt, and it came together quickly and perfectly. —Natalie Wittmann
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Ingredients
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6 ounces
Dry spaghetti
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6 ounces
Cherry tomatoes, halved
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1
Onion, thinly sliced
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4
Cloves of garlic, thinly sliced
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1/4 teaspoon
Red pepper flakes
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2 sprigs
Basil, plus two julienned leaves for garnish
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1 tablespoon
Olive oil
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1 tablespoon
Unsalted butter
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1 teaspoon
Salt
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1/4 teaspoon
Black pepper
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2 1/4 cups
Water
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2 tablespoons
Heavy cream
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Grated parmesan cheese for garnish
Directions
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Combine pasta, tomatoes, onion, garlic, red pepper flakes, basil, oil, and butter in a large skillet over high heat. Break the pasta if necessary. Heat everything until butter melts, stirring, about 1 minute.
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Add water, salt, and black pepper, and bring to a boil over high heat. Boil, stirring frequently, until pasta is al denté and water has nearly evaporated, about 9 minutes.
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Add heavy cream, and stir to thoroughly combine. Divide in two bowls, and garnish with basil and parmesan.
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