Spaghetti With Cherry Tomatoes, Habañero Chile & Mint

Spaghetti With Cherry Tomatoes, Habañero Chile & Mint


Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

Categories:  , ,

Yields or Serves:  

[Total: 4   Average: 5/5]

With the high-contrast combination of a hot habañero chile and cool mint, spaghetti is anything but ordinary. This recipe makes a nice lunch for four. Double it for dinner.

  • 1/4 Cup Packed Fresh Mint (Finely Sliced)
  • 3 Tablespoons Olive Oil
  • 6 Ounces Spaghetti
  • 1 Teaspoon Kosher Salt
  • 1/2 Teaspoon Freshly Ground Pepper
  • 4 Tablespoons Unsalted Butter
  • 5 Garlic Cloves (Smashed & Peeled)
  • 4 Large Cherry Tomatoes (Thinly Sliced Crosswise)
  • 4 Thin Slices Habañero Chile (Seeds Removed)
  1. Place mint in small-size bowl and cover with olive oil.
  2. Cook spaghetti in large-size pot of generously salted boiling water according to package directions until al dente. Drain.
  3. Heat large-size sauté pan over a medium-high heat. Add unsalted butter and heat until foamy. Add garlic and sauté for 30 seconds. Add habanero slices and tomatoes in single layer. Cook 1 minute.
  4. Turn tomatoes over in pan and add cooked spaghetti. Remove from heat. Give a good toss. Add mint, olive oil, kosher salt, and pepper. Toss again to coat. Remove garlic.
  5. Transfer to serving bowl and serve immediately.
  6. Serves 4
  7. "Work With What You Got!"
  8. © Victoria Hart Glavin Tiny New York Kitchen © 2015 All Rights Reserved


Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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