Fresh Tomato & Parsley Spaghetti

5.0
(1)
2 Reviews

Flat-leaf Italian parsley is best in this simple pasta preparation. But if there is only curly parsley available at the store, don’t hesitate to substitute it for the flat-leaf version. Slideshow:  More Pasta Recipes 

By Scott Hocker
Updated on August 2, 2023
Tested by
Food & Wine Test Kitchen
Tested by Food & Wine Test Kitchen
Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time.
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Fresh tomato and parsley spaghetti
Photo: © Scott Hocker
Active Time:
5 mins
Total Time:
20 mins
Yield:
4
Cook Mode (Keep screen awake)

Ingredients

  • 1 pound spaghetti

  • Kosher salt

  • 1/4 cup plus 1 tablespoon extra-virgin olive oil

  • 3/4 pound ripe tomatoes, coarsely chopped

  • 1/4 cup coarsely chopped parsley

Directions

  1. Cook the spaghetti according to package instructions in a pot of well-salted boiling water.

  2. Meanwhile, to a large bowl, add the olive oil, tomatoes and 1/2 teaspoon salt. Let sit until the spaghetti is done cooking.

  3. Add the drained spaghetti to the bowl along with the parsley and mix well. Serve.

Originally appeared: December 2015

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