Fresh Tomatoes and Basil Spaghetti


Serves: 6


  • 500g dried spaghetti
  • 3 tbsp. (45ml) 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 (120g) freshly grated Parmesan cheese
  • Kosher salt and freshly cracked black pepper


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

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