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Spaghetti With Cherry Tomatoes

Spaghetti With Cherry Tomatoes

Spaghetti With Cherry Tomatoes

Starting to cook garlic in a cold pan in cold oil will help prevent burning. The spaghetti must be broken in half to fit in the pan and stirring it well keeps the spaghetti from sticking together. If using a different pasta, adjust the cooking time accordingly. - Jenny Jones

Prep Time: 7 minutes

Cook Time: 9 minutes

Total Time: 18 minutes

Makes: 2 servings

Spaghetti With Cherry Tomatoes

Ingredients:

  • 1 Tablespoon olive oil
  • 1 large clove of garlic, crushed
  • 2 cups whole cherry tomatoes

  • 1 cup water
  • 4 1/2 ounces thin spaghetti, broken in half
  • 1/4 teaspoon salt + pepper to taste

  • 2 cups broccoli florets
  • 2 Tablespoons grated Parmesan cheese

Instructions:

  1. Place the oil and garlic in a cold pan and heat over medium-high heat.
  2. When garlic starts to sizzle, add tomatoes. Cook and stir for 1 minute.
  3. To the same pan, add water, spaghetti, salt & pepper. Bring to a boil.
  4. Cover and reduce heat to medium-low. Cook for 6 minutes stirring vigorously 2-3 times.
  5. Meantime, trim and wash broccoli.
  6. After 6 minutes, stir in broccoli, cover and cook 3 more minutes.
  7. Remove from heat and stir in Parmesan cheese.
  8. Optional: Drizzle with a little more olive oil if you like.

31 Comments on "Spaghetti With Cherry Tomatoes"

  1. Elizabeth Fong

    What can I use to substitute cheese as I am not used to using cheese.
    Gratefully,
    Elizabeth

  2. Marie

    Just retired and found your video on bread so easy. What treat, passed it to my family and everyone I know. I scout used stores for roasters and put together ingredients with recipe and share at our food pantry. Your simple recipes are just what we need because the donations we receive are basic and families are more inclined to use them if there aren’t lots of ingredients.

    • Jenny Can Cook

      I’m so glad to hear that my recipes are helping others. Thank you for letting me know.

  3. Louise Moore

    This is a wonderfully simple and versatile recipe. I love how the cherry tomatoes become molten balls of flavor that explode in your mouth! I used broth instead of water, and fresh spinach instead of broccoli. I also added fresh herbs from my garden. Thanks, Jenny, for another great recipe.

  4. Stormy Weather

    Totally awesome. Much quicker than 4 1/2 hours for traditional. Thanx. Keep them coming

  5. Maggie

    Wow, I have reached the elderly stage of life, and find that I can’t enjoy the rich red sauces anymore. They are just not digestible and cause so much heartburn. This looks so good, so will give it a try this week. Thank you Jenny.

    PS, what you no longer are making videos’ of cooking? How can that be, that is what show us without a doubt of how/what to do next. Word of course help, but it is that VIEW of what you are actually doing. Thank you and hopefully you will return soon to the video’s.

    • Stormy Weather

      Also getting on so seeing is registered for life…. I have saved all your vedios…. I love 💕 to cook even if older than dirt”” You have saved many a company Sunday. PAT YOURSELF ON THE BACK JENNY FOR YOUR HELP I. WOMAN EVERYWHERE AS WE GET OLDER THANX SO O O MUCH

  6. Jack K

    Perfect timing! Have a whole bunch of cherry tomatoes and wanted to do something different with then. The fact that this quick and easy only adds to my desire to do this recipe.
    Thank you for this recipe-I am a recent subscriber to your channel.

  7. Lea

    Hi Jenny, Thanks for sharing this recipe, it looks so good. Love all your recipes. Thanks again!

  8. JOE

    Can you use frozen Broccoli?

  9. Irma

    I have loved your recipes for quite a while now I will send this latest to my youngest granddaughter who just went to Florida State College she will be cooking in her dorm and this will be very simple for her, this spaghetti veggie dinner. I have been making this for years but will also try it cooking the pasta with it!

  10. Ken

    Over the last two weeks, I have made 5 batches of your Paczkis, All of my Italian family, and my 2nd generation Polish-American brother-in-law from Cleveland, and my native born Czech neighbor both agree they are so authentically delicious, and can’t believe they were BAKED! Also, we all agree with you, the custard filling is the best. Paczki is now at the top of my favorite recipes list when I want to make something really comforting to eat. Thanks, Jenny.

  11. Mark

    Hi Jenny,
    I wrote in and asked if you had the Polish/German? cheese cake recipe.
    My mother in-law used a heavy dry cottage cheese and the crust was cake like.
    Sadly she passed and never used a recipe for any thing she cooked or baked.

    Her porgies were the best I have never found anything that could even come close.
    Hope you can help.
    Regards,
    Mark

    • Gigi

      Hi Mark…my mom also was polish. She also past away. Her children (my siblings) her grandkids and great grandkids always waited for our Christmas supper…. FOR HER PEROGIES WERE TO DIE FOR. She would make them only at Christmas as we got older….it was tradition in our family. She would make between 150-200 at a time when everyone celebrated Christmas at mom’s. She always made 3 kind…cheese/potatoes, meat and saurecrute. (I know it is spelled wrong. Sorry loll)

  12. Sue Reed

    Thanks Jenny for another yummy recipe. I am going to try it this week. I just bought Antipasto Cherry Tomatoes at Trader Joe’s this week. I am going to use them in the recipe. Thanks again, Blessings from Sue in Delaware.

  13. James Collins

    Is there a reason you are not doing videos anymore? You were so good doing them! Simple set in a home kitchen. Please Please Please consider doing videos! I miss your personality…I have always loved you and so do thousands other.

    • Ken

      I agree. The videos are so helpful, and Jenny’s talent at presenting a straight forward step by step recipe with tips is a big help, too.

  14. Aino

    This is great!! Easy simple and healthy too.
    Thank you!

  15. Bonnie Willi

    I love your recipes, an your personality.. I wonder if you would help me find a recipe for a very high air raised omelette…we used to go in a restaurant that made omelettes that way, I’ve whipped my eggs with an without milk to get air in them, done by hand an mixer, I’m lost for ideas.Please help me…

    • Maggie

      Water, it is the small amount of water with the Guyre’ Cheese that makes the omelette air fluffy. I had a gentleman friend show me how to make this. He loved French food.

    • Cathy

      Try shuffle omelette method.
      Separate 5 eggs, filling may be cheeses and left over vegetables; salt and pepper, 3 T. Flour, cream of tartar. Beat yolks with flour and salt and pepper.Whip white with mixer adding a pinch of cream of tartar or lemon juice.Add some whites to yolks to lighten ,then fold together. Bake in a greased oven proof skillet 350 degrees F. for 10 to 12 min. Remove, add fillings fold in half and serve.

      • Cathy

        The recipe should say double not shuffle, auto correct makes a mistake again!

  16. Barbara

    Happy to see a Vega recipe!! I just use a brown rice pasta and it will be delish.

  17. Jeretta Bliss

    This looks and sounds deli shes, thank you.

  18. Libby

    JC-looks delish to me. Thanks for the recipe. You’re something else!!
    Libby

  19. Bobbie

    Is the broccoli going into the pasta to cook or into the pan with the tomatoes?

    • Jenny Can Cook

      Everything cooks in one pan – you do not boil the spaghetti first. Just follow the steps in the recipe.

  20. Woodsyspirit

    I love your recipes!
    Thank you

  21. JC

    This is just what I was looking for. I live in FL and it is too hot to cook today(91). I am Whole Food Plant Based No Oil. I will sautee in vegetable broth. Thank you. Really miss your videos.

    • Susan

      I miss the videos too!!! 😢
      Every time I am notified from Jenny Can Cook I am always hopeful!

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