Summer Spaghetti

This recipe came together one night, when I was looking in the cupboards and fridge for the right mix of ingredients for a light and summery pasta dish. Behold some spaghetti, a pint of grape tomatoes, sundried tomatoes, olives, parmesan, garlic and some basil from the garden. It is tasty, light, refreshing and delicious!

I use all sorts of pasta, but I have to admit I do enjoy splurging on some De Cecco. It cooks so lovely and tastes fantastic, and always gives me great results with my recipes.


  • 1/2 lb of good quality spaghetti
  • 2 tablespoons of extra virgin olive oil
  • 1 teaspoon of minced garlic
  • 1 pint of grape tomatoes, halved (or quartered if they are really large) – approx 2 cups
  • 1/3 cup sliced sun dried tomatoes in oil
  • 1/4 cup sliced italian black olives
  • 1/2 cup grated parmesan cheese
  • 1/4 cup packed basil chiffonade
  • Kosher salt and freshly ground pepper to season
  1. Bring a large pot of salted water to a boil and cook spaghetti as per the package instructions.
  2. When the spaghetti is 5 minutes from being done, heat the 2 tablespoons of olive oil on medium in a large saute pan and add garlic. Saute for only 30 seconds to 1 minute to flavour the oil.
  3. Toss in the tomatoes and cook for 3-5 minutes tossing lightly. Sprinkle the tomatoes with kosher salt and some freshly ground pepper to season and bring out their flavour and juices. Turn down to low and wait for the spaghetti to finish cooking (see photo below)
  4. Once the spaghetti is done, transfer the spaghetti directly from the pot into the saute pan with a pasta fork. Toss the the spaghetti and the tomatoes together.
  5. Add in the sundried tomatoes, olives, and parmesan and toss lightly to incorporate all of the ingredients.
  6. Add in 1/4 cup of pasta water into the spaghetti to add some moisture.
  7. Add in the basil and a few grinds of freshly ground pepper, and do a final toss.
  8. Serve with some extra grated parmesan cheese.
  9. Note: if you like a bit of heat – you can add in 1/8-1/4 tsp max of red pepper flakes (the more you add the spicier it will be) into the olive oil with the garlic OR you can top your own portion of spaghetti with some flakes for a little extra spice. 
Makes enough for 3-4 servings. Double the recipe for 6-8.

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