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Spaghetti with Cherry Tomatoes, Habanero Chile, and Mint

This recipe makes a nice lunch for four. Double it for dinner.

  • Prep:
  • Total Time:
  • Servings: 4

Photography: Con Poulos

Source: Martha Stewart Living, June 2015


  • 1/4 cup packed fresh mint, finely sliced
  • 3 tablespoons extra-virgin olive oil
  • 6 ounces thin spaghetti
  • Coarse salt
  • 3 tablespoons unsalted butter
  • 4 cloves garlic, smashed and peeled
  • 2 large cherry tomatoes or small plum tomatoes, thinly sliced crosswise
  • 4 thin slices habanero chile, seeds removed


  1. Put mint in a small bowl and cover with oil. Cook pasta in a large pot of generously salted boiling water according to package directions until al dente. Drain.

  2. Heat a large saute pan over medium-high. Add butter and heat until foamy. Add garlic, then place tomato and chile slices in pan in a single layer. Cook 1 minute.

  3. Flip tomatoes. Add cooked pasta and toss to combine. Add mint and oil, season with salt, and toss to coat. Remove garlic. Serve immediately.

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