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How To Make Spaghetti Aglio e Olio With Mushrooms, Cherry Tomatoes & Basil Want to get dinner ready in ten minutes? Well, here's what you can make. This delicious and nutty spaghetti Aglio e Olio with blistered cherry tomatoes.

Easy Spaghetti aglio e olio with Tomatoes and Spicy. Italian for '"spaghetti [with] garlic and oil"') is a traditional Italian pasta dish from Naples. The original Aglio Olio relies just on three ingredients - Garlic, Chili & Olive Oil but this is my take on this classic dish with an addition of cherry. You can cook Spaghetti Aglio e Olio With Mushrooms, Cherry Tomatoes & Basil by using 12 ingredients and 6 steps. Here is how you achieve Spaghetti Aglio e Olio With Mushrooms, Cherry Tomatoes & Basil.

Ingredients of Spaghetti Aglio e Olio With Mushrooms, Cherry Tomatoes & Basil

1. Prepare 250 grams of spaghetti.
2. Prepare 200 grams of Mushrooms.
3. You need to prepare 100 grams of cherry tomatoes.
4. You need to prepare 2-3 pods of garlic finely chopped.
5. You need to prepare 1 tbsp of butter.
6. Prepare 1/4 cup of Italian basil leaves, roughly cut.
7. You need to prepare 3 tbsp of extra virgin olive oil.
8. Prepare 1 tsp of chilli flakes.
9. You need to prepare 1 tsp of pizza seasoning.
10. You need to prepare 1 tsp of Black pepper powder.
11. Prepare as per taste of salt.
12. Prepare 1 tbsp of grated Parmesan cheese for garnish.

Tomatoes and Shrimps Aglio Olio Sauce. Saute the garlic, then add in cherry tomatoes. After a minute, add in onion and all the dried herbs. Cook until the cherry tomatoes become soft.

Spaghetti Aglio e Olio With Mushrooms, Cherry Tomatoes & Basil instructions

1. Heat two liters water in a wide-mouthed pot. Let it come to a boil. Once the water starts boiling, add a handful of salt and mix. The reason why we need to add the salt is so that we can season the spaghetti as it cooks in the water. Cook the spaghetti till al dente by following the package instructions. Drain and set aside..
2. Heat olive oil and butter in a pan. Add the cherry tomatoes to the oil and saute for just about thirty seconds in low heat, till they just start to blister. Now remove the tomatoes in a bowl and keep aside..
3. In a same pan, add oil, keep the heat at low and add the garlic, slow cook the garlic in the lowest heat possible, till it releases all its juices into the oil and does not burn. Further add mushrooms and saute it for 2-3mins. Add the chili flakes and pizza seasoning to the oil and let it cook with the garlic and mushrooms for about three to five seconds..
4. Season the sauce with salt and black pepper as per your preference. I usually add about one tablespoon. Add the cooked and hot spaghetti to this and season. Finish off with a splash of some salty pasta water. Toss with a pair of tongs till it all comes together. Keep the heat at low at all times..
5. Now add some fresh basil leaves and tomatoes, and saute it for 2-3mins..
6. Turn off the gas, and garnish it with a generous grating of Parmesan cheese and serve hot!.

This pasta looks special, but it's doable for a weeknight dinner if you roast and refrigerate the tomatoes in advance. You can store them in an airtight container up to two days. A dish of spaghetti aglio e olio with slow-roasted tomatoes is like concentrating summer in a dish. The spaghetti with garlic, olive oil and chilli peppers are suitable as a base to add other ingredients at the very last minute: cherry tomatoes, mussels or clams, never cheese, though. Spaghetti with garlic and olive oil was, by far, my Italian grandfather's favorite dish and I ALWAYS think of him whenever I make it!

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