Santa Margherita, Italy (2022) Recipe
Make Santa Margherita, Italy (2022) Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pasta
Sauce
Garnish
Method
Cooking Pasta
- 1
Boil Water
In a large pot, bring water to a boil. Add 2 teaspoons of salt.
- 2
Cook Spaghetti
Add 400g of spaghetti to the boiling water and cook according to package instructions, usually about 8-10 minutes, until al dente.
- 3
Drain Pasta
Once cooked, drain the spaghetti in a colander, reserving a cup of pasta water.
Making Sauce
- 4
Heat Olive Oil
In a large skillet, heat 4 tablespoons of extra virgin olive oil over medium heat.
- 5
Sauté Garlic
Add 4 minced garlic cloves to the skillet and sauté for about 1 minute until fragrant.
- 6
Add Cherry Tomatoes
Add 500g of halved cherry tomatoes to the skillet. Cook for about 5-7 minutes until they are soft and start to break down.
- 7
Season Sauce
Stir in 1 teaspoon of salt and 1 teaspoon of black pepper. Cook for an additional 2 minutes.
- 8
Add Basil
Tear fresh basil leaves and add them to the sauce. Stir to combine.
Combining Pasta and Sauce
- 9
Combine
Add the drained spaghetti to the skillet with the sauce. Toss well to combine, adding reserved pasta water as needed to loosen the sauce.
- 10
Serve
Plate the pasta and top with grated Parmesan cheese and additional basil leaves for garnish.