Description
This easy-to-make sauce bursts with the sweet, caramelized flavor of roasted cherry tomatoes, vibrant garlic, and fresh basil. It’s the perfect weeknight meal that tastes like summer, anytime.
Ingredients
- 2 lbs (approx. 900g) cherry tomatoes
- 1/4 cup extra virgin olive oil, plus more for drizzling
- 4–5 cloves garlic, thinly sliced or minced
- 1/2 tsp red pepper flakes (optional, for heat)
- 1/2 cup fresh basil leaves, torn or chopped
- Salt and freshly ground black pepper to taste
- 1 lb spaghetti or pasta of choice
- Freshly grated Parmesan or Pecorino Romano cheese for serving
Instructions
- Preheat Oven & Prep Tomatoes: Preheat oven to 400°F (200°C). Wash cherry tomatoes and spread them in a single layer on a baking sheet. Drizzle with olive oil, salt, and pepper. Toss to coat lightly.
- Roast Tomatoes: Roast for 20-25 minutes, or until the tomatoes burst, blister, and some begin to caramelize.
- Sauté Aromatics: While tomatoes roast, heat 1-2 tbsp olive oil in a large skillet over medium heat. Add sliced garlic and red pepper flakes (if using). Sauté for 1-2 minutes until fragrant and lightly golden. Be careful not to burn the garlic.
- Combine & Simmer: Transfer roasted tomatoes and all their juices from the baking sheet into the skillet with the garlic. Gently crush some of the tomatoes with the back of a spoon to create a saucier consistency. Bring to a gentle simmer and cook for 5-7 minutes, allowing flavors to meld.
- Cook Pasta: While the sauce simmers, cook your spaghetti according to package directions, reserving about 1 cup of pasta water before draining.
- Finish with Basil & Serve: Remove the sauce from heat. Stir in fresh basil. Taste and adjust seasoning with salt and pepper. Toss the sauce with the cooked spaghetti, adding a splash of reserved pasta water if needed to create a glossy sauce. Serve immediately with grated cheese.
- Prep Time: 10 mins
- Cook Time: 30 mins