Description
Create the best flavor cherry tomato spaghetti sauce with our step-by-step recipe. It’s incredibly easy to make and yields a sauce that’s bursting with fresh, vibrant flavors.
Ingredients
- 2 lbs (about 900g) cherry or grape tomatoes, halved
- 1/4 – 1/3 cup extra virgin olive oil
- 4–6 cloves garlic, thinly sliced or minced
- 1/2 teaspoon red pepper flakes (optional)
- 1 teaspoon sea salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper, plus more to taste
- 1/2 cup fresh basil leaves, roughly chopped
- 1 lb spaghetti or other pasta
- Reserved pasta water (for thinning, if needed)
- Freshly grated Parmesan cheese (optional, for serving)
Instructions
- 1. Prepare Ingredients: Wash and halve cherry tomatoes. Slice or mince garlic. Roughly chop basil and set aside.
- 2. Sauté Aromatics: Heat olive oil in a large skillet or wide pot over medium heat. Add garlic and red pepper flakes (if using) and cook for 2-3 minutes until fragrant, being careful not to brown.
- 3. Cook Tomatoes: Add halved tomatoes, salt, and pepper to the pan. Increase heat to medium-high and cook for 8-12 minutes, stirring occasionally, until tomatoes soften, burst, and release juices. Press down on some tomatoes with a spoon.
- 4. Simmer Sauce: Reduce heat to low. Gently crush remaining tomatoes to desired consistency, leaving some chunky. Simmer for 5-10 minutes, allowing sauce to thicken slightly and flavors to meld.
- 5. Finish Sauce: Remove from heat. Stir in fresh basil. Taste and adjust seasonings as needed. Add a splash of reserved pasta water if the sauce is too thick.
- 6. Cook & Combine Pasta: While sauce simmers, cook spaghetti according to package directions until al dente. Drain, reserving some pasta water. Add drained pasta directly to the sauce and toss to coat. If needed, add a tablespoon or two of reserved pasta water to loosen.
- 7. Serve: Serve immediately, garnished with fresh Parmesan cheese and extra basil, if desired.
- Prep Time: 10 mins
- Cook Time: 25 mins