Description
An incredibly simple yet deeply flavorful cherry tomato spaghetti sauce bursting with fresh, sweet, and tangy notes. Perfect for a quick weeknight meal or a delightful garden dinner.
Ingredients
- 2 pints (about 4 cups) cherry or grape tomatoes, washed
- 3–4 tablespoons extra virgin olive oil
- 4 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (optional, for heat)
- 1/2 cup fresh basil leaves, torn or roughly chopped
- Salt to taste
- Freshly cracked black pepper to taste
- 1 tablespoon balsamic glaze (optional, for depth)
- 12 ounces spaghetti or your favorite pasta
Instructions
- Prepare Tomatoes: Wash cherry tomatoes. You can leave them whole or gently prick each with a knife for faster bursting.
- Sauté Aromatics: In a large skillet, heat olive oil over medium heat. Add minced garlic (and red pepper flakes, if using) and sauté for 1-2 minutes until fragrant. Do not brown the garlic.
- Simmer Sauce: Add cherry tomatoes to the pan. Increase heat to medium-high and cook, stirring occasionally, until tomatoes begin to burst and release their juices (8-10 minutes). Gently press some tomatoes with the back of a spoon. Reduce heat to low, cover, and simmer for 10-15 minutes, allowing flavors to meld.
- Season and Finish: Remove from heat. Stir in fresh basil, salt, and black pepper. Taste and adjust seasoning. Drizzle with balsamic glaze if desired.
- Serve: While sauce simmers, cook pasta according to package instructions. Drain, reserving some pasta water. Toss cooked pasta directly into the sauce pan. If sauce is too thick, add a splash of reserved pasta water. Serve immediately with Parmesan cheese and extra fresh basil.
- Prep Time: 10 mins
- Cook Time: 25 mins