Instructions
Step 1 Cook the spaghetti in salted boiling water until al dente, reserving 1/4 cup of pasta water before draining.
Step 2 Heat olive oil in a large skillet over medium heat and sauté garlic until fragrant.
Step 3 Add cherry tomatoes and cook until they soften and begin to break down.
Step 4 Stir in crushed tomatoes, salt, black pepper, red pepper flakes, and Italian seasoning.
Step 5 Let the sauce simmer for 8–10 minutes to develop flavor.
Step 6 Add the cooked spaghetti to the skillet and toss to coat in the sauce.
Step 7 Pour in reserved pasta water gradually to loosen the sauce.
Step 8 Stir in fresh parsley and half of the Parmesan cheese.
Step 9 Plate the pasta and top with remaining Parmesan cheese.
Step 10 Serve immediately while warm.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or microwave with a splash of water or olive oil to refresh the sauce. This dish can be frozen for up to 1 month, though fresh is best for optimal flavor.
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