Food & Cooking Recipes Ingredients Pasta and Grains Tomato-Garlic Spaghetti 3.1 (16) 1 Review By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Prep Time: 15 mins Total Time: 30 mins Servings: 4 Serve this dish with our Zucchini Fritatta. Ingredients Coarse salt and ground pepper 12 ounces spaghetti 3 tablespoons olive oil 6 garlic cloves, slivered 6 plum tomatoes, diced Directions In a large pot of boiling salted water, cook spaghetti until al dente, according to package instructions;drain. Rinse with cool water. Wipe pasta pot dry; heat remaining 2 tablespoons oil over medium-high heat. Add garlic;cook, stirring, until soft, about 1 minute. Add tomatoes, 2 teaspoons salt, and 1/4 teaspoon pepper; cook, stirring occasionally, until tomatoes are saucy, 2 to 3 minutes. Return remaining pasta to pot; cook, tossing occasionally, until heated through, 1 to 2 minutes. Cook's Notes Reserve 2 cups cooked spaghetti (tossed with oil); cover and refrigerate up to 3 days. Print