This spaghetti aglio e olio with fresh tomatoes and basil is a quick, affordable dinner to serve on busy weeknights.
Prep Time 10 minutes minutes
Cook Time 15 minutes minutes
Total Time 25 minutes minutes
To chiffonade the basil, stack the leaves, one on top of the other. Roll the leaves, lengthwise and make thin slices widthwise. You’ll end up with thin ribbons. Cut the basil right before using so the edges don’t start to brown.