Skip to main content

Fresh Tomatoes and Basil Spaghetti

Serves  6  Prep Time 15 minutes | Cook Time 15 minutes


500 g Dried spaghetti
3 tbsp Extra virgin olive oil
5 Cloves garlic, thinly sliced
1 Red chili, seeded and thinly sliced
2 Pints cherry tomatoes, halved
½ cup Basil leaves, roughly torn
½ cup Freshly grated Parmesan cheese
Kosher salt and freshly cracked black pepper


  1. Bring a large pot of salted water to boil and cook the spaghetti until tender but firm to the tooth.
  2. Meanwhile, in a large skillet, add the olive oil and set over medium high heat.
  3. Add the garlic and chili to the oil and cook for 2 to 3 minutes until fragrant, stirring frequently to avoid browning.
  4. Add the cherry tomatoes and cook for 5-7 minutes until the tomatoes have broken down.
  5. When the pasta is cooked, drain it and add it to the pan along with some of the pasta water and toss to combine.
  6. Add the basil and half of the Parmesan cheese and season with salt and pepper.
  7. Serve the pasta and top with the other half of the cheese.

© 2015-2016 Molson Coors Canada, for more beer & food pairings visit

Suggested Pairings: A refreshing or thirst quenching style of beer such as a lager would be perfect with this light pasta dish.

What beer did you pair with this recipe? Let us know using the hashtag #CheersCanada.


We’d love to hear from you!

We welcome feedback, questions, and general inquiries that our readers and members would like to share. Fill out the contact form below and one of our team members will be in touch with you as soon as possible.