Description
Unlock the incredible sweetness and depth of roasted cherry tomatoes in this unbelievably easy and flavorful spaghetti sauce. It’s a fresh, vibrant, and utterly satisfying meal that will become a weeknight staple.
Ingredients
- 2 lbs (about 900g) cherry or grape tomatoes
- 1 head garlic, top sliced off (or 4–6 cloves, peeled and smashed)
- 1/4 cup extra virgin olive oil, plus more for drizzling
- 1 tsp sea salt, or to taste
- 1/2 tsp black pepper, or to taste
- 1/4 tsp red pepper flakes (optional, for a touch of heat)
- 1/2 cup fresh basil leaves, torn or chopped
- 1 lb spaghetti or your favorite pasta
- Parmesan cheese, for serving (optional)
- Reserved pasta water (about 1 cup)
Instructions
- Preheat oven to 400°F (200°C).
- On a large rimmed baking sheet, combine cherry tomatoes, garlic head (or peeled cloves), olive oil, salt, pepper, and red pepper flakes. Toss to coat evenly. Ensure tomatoes are in a single layer.
- Roast for 25-35 minutes, or until tomatoes are blistered, softened, and slightly caramelized.
- Remove from oven. Squeeze roasted garlic cloves from their skins onto the tomatoes.
- For a chunkier sauce, mash the tomatoes and garlic with a fork directly on the baking sheet or in a bowl. For a smoother sauce, transfer all contents (including juices) to a blender or food processor and pulse to desired consistency.
- Transfer the sauce to a medium saucepan. Bring to a gentle simmer over medium-low heat for 10-15 minutes, allowing flavors to meld. Taste and adjust seasoning.
- While sauce simmers, cook pasta according to package directions until al dente. Reserve 1 cup of pasta water, then drain pasta.
- Add drained pasta to the saucepan with the sauce. Toss well to coat. Add reserved pasta water a little at a time to reach desired consistency.
- Stir in fresh basil. Serve immediately, garnished with Parmesan cheese if desired.
- Prep Time: 10 mins
- Cook Time: 35 mins