• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Cooking My Dreams
  • Recipes
  • Online Cooking Classes
  • Work with me
    • Portfolio
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipes
  • Contact
  • Online Cooking Classes
  • Work with me
  • Subscribe!
    • Email
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Pasta » "Spaghetti Aglio, Olio e Peperoncino" with Roasted Cherry Tomatoes

    "Spaghetti Aglio, Olio e Peperoncino" with Roasted Cherry Tomatoes

    Published: Apr 2, 2018 · Modified: May 7, 2021 by Jessica Montanelli · This post may contain affiliate links.

    Sharing is caring!

    105 shares
    • Share
    • Tweet
    • WhatsApp
    • Yummly
    • Email
    Total time to make this recipe: 25 minutes
    Jump to Recipe Print Recipe
    black plate with spaghetti and roasted cherry tomatoes

    Some days I feel torn between wanting to cook something nice and not having the mental energy to do it. So I re-invented a classic: Spaghetti aglio, olio e peperoncino (garlic, oil and chili pepper spaghetti).

    This dish is a classic for a reason, it's amazingly easy and stunningly delicious. Every time it blows my mind how can 3 simple basic ingredients when mixed and cooked together create such a deep and intense flavor.

    The oil is slowly infused with the garlic flavor and the chili spiciness, making it a perfect condiment for any type of pasta shape! Although my favorite pairing for the garlic chili oil is always with Spaghetti. The roasted cherry tomatoes will add some sweetness and acidity which makes each bite explode with flavor!

    If you don't want to add the tomatoes, you can omit those steps and make the classic "Aglio, olio e peperoncino", this way you'll have a meal on the table in less than 15 minutes!

    black plate with spaghetti and roasted cherry tomatoes
    black plate with spaghetti and roasted cherry tomatoes

    How to make roasted cherry tomatoes

    I always seen cooks on tv doing confit tomatoes but I never did it before, so I wanted to give it a try. But long recipes that takes hours usually are not my biggest strenght. Simply because I forget to start the cooking on time (the only exception is my Tuscan Ragù because I mentally prepare days in advance). Instead, I quickly oven roasted the tomatoes and the result blew my mind!

    Cherry tomatoes are particularly indicated for this because of their intense flavor and sweetness. They pair so perfectly with this pasta aglio, olio and peperoncino. I tried it with many tomato varieties and it's always a nice result. You can either roast them at high temperature for 10-15 minutes or if you're in a hurry put them under the broiler. They will caramelize nicely in as quickly as 5 minutes.

    Roasting in the oven makes the cherry tomatoes soft and incredibly flavorful. In each bite you can taste sweet, acid, salty and bitter from the caramelization. It's a multisensorial experience. Okay, maybe I'm selling it too much, but you absolutely need to try this. Soon, you'll be adding roasted cherry tomatoes to every dish!

    Spaghetti aglio olio peperoncino
    fork holding spaghetti with chili garlic oil and tomatoes
    black plate with spaghetti with garlic chili oil and roasted cherry tomatoes

    The Recipe:

    If you like this recipe, try also these other Spaghetti recipes:

    • Spaghetti with Eggplant and Mozzarella
    • Squid Ink spaghetti with Squids
    • Cavolo Nero Pesto with Burrata
    black plate with spaghetti and roasted cherry tomatoes

    Spaghetti with Aglio, Olio, Peperoncino and Roasted Cherry Tomatoes

    A classic Italian staple pasta dish with a delicious addition of oven roasted cherry tomatoes.
    5 from 1 vote
    Print Pin Rate
    Prep Time: 5 minutes
    Cook Time: 20 minutes
    Total Time: 25 minutes
    Servings: 2 people
    Author: Jessica Montanelli

    Ingredients

    • 6 oz Spaghetti
    • 5-6 Garlic cloves, halved
    • ⅓ cup Olive Oil, extra virgin
    • ½ tablespoon Chilli Pepper flakes
    • 10 Cherry tomatoes, quartered or halved
    • Sugar
    • Salt
    • fresh Basil leaves
    • Pecorino cheese, optional

    Instructions

    • Bring to boil a large pot of salted water.
    • Spread the halved or quartered cherry tomatoes on a sheet pan over parchment paper or aluminum foil, then drizzle with olive oil, sprinkle a little bit of sugar, then add the salt and some chilli pepper flakes.
    • Toss with your hands to coat them well, then spread them again and put in a preheated oven at 220°C (430°F) on the top rack for about 10-15 minutes or under the broiler for about 5 minutes or until they start to caramelize.
    • Add the spaghetti to the boiling water and after a few seconds mix with a fork or tongs so they don't stick together.
    • Add the olive oil in a large pan with the garlic and cook at low heat so the garlic will confit and will not burn. If it browns too quickly, remove the pan from the heat for a little bit so the oil will cool down.
    • When the tomatoes are caramelized, take them out of the oven.
    • Remove the pan with oil from the heat, drain the pasta and add it to the pan (be careful, if the oil is too hot the water drops will "explode" at contact and will splatter all over).
    • Add the chilli pepper flakes and toss the pasta well so it gets nice and oily. Serve with the roasted tomatoes on top, some shredded basil and grated Pecorino cheese.

    Notes

    I like to serve the garlic as well with the pasta because if cooked properly it will become mild and sweet in flavor. But you can choose to serve it or not, some people don't like garlic that much!

    Nutrition

    Calories: 653 kcal | Carbohydrates: 68 g | Protein: 12 g | Fat: 37 g | Saturated Fat: 5 g

    Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

    Course: Main Course
    Cuisine: Italian
    Have you tried this recipe?Snap a photo and tag @jess.cookingmydreams or use the hashtag #cookingmydreams!

    If you like this recipe, you can leave a comment and a star rating to support me. ★★★★★
    Thank you so much!

    « LISBON and surroundings in 5 days – Day 3 – Cascais and Sintra
    Mojito Shrimp Risotto »

    Sharing is caring!

    105 shares
    • Share
    • Tweet
    • WhatsApp
    • Yummly
    • Email

    Reader Interactions

    Leave a Comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Hi, I'm Jessica! I'm an Italian who moved to the Netherlands with a true passion for food, travel, and everything handmade. I love to experiment, learn new skills, and share my knowledge about everything I do!

    This blog is my perfect escape to search for my path towards happiness. :)

    More about me →

    • jess.cookingmydreams
    • Cooking my Dreams
    • jess.cookingmydreams

    Popular Recipes

    • Ricotta and Smoked Salmon Ravioli
    • Pici Cacio e Pepe (Tuscan Pasta with Creamy Cheese and Black Pepper Sauce)
    • Classic Spinach and Ricotta Cannelloni
    • Classic Tuscan Lasagna
    • Soffritto (Mirepoix): What it is, how to use and how to freeze
    • Pasta with Easy Creamy Eggplant Sauce

    Subscribe and get a Free E-Cookbook

    ebook page that says 10 classic tuscan recipes.

    As Seen In

    Spring Recipes

    • Soft Raspberry Ricotta Cake with Chocolate Chunks
    • Smoked Salmon and Avocado Tartare
    • Wild Mushroom Ravioli (with Creamy Garlic Parmesan Sauce)
    • Raspberry Chocolate mini Bundt Cakes

    Follow me

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Cookie Policy
    • Accessibility Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Work with me
    • Portfolio
    • Cooking Classes

    As an Amazon Associate I earn from qualifying purchases.

    We use cookies on our website to give you the most relevant experience by remembering your preferences and repeat visits. By clicking “Accept”, you consent to the use of ALL the cookies.
    I refuse.
    SettingsAccept
    Privacy & Cookies Policy

    Privacy Overview

    This website uses cookies to improve your experience while you navigate through the website. Out of these cookies, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may have an effect on your browsing experience.
    Necessary
    Always Enabled
    Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
    Non-necessary
    Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.
    SAVE & ACCEPT
    105 shares