Description
This easy cherry tomato spaghetti sauce recipe features sweet, roasted cherry tomatoes and garlic for an incredibly flavorful and vibrant pasta dinner. It’s a weeknight miracle, offering maximum taste with minimal effort.
Ingredients
- 1.5 lbs (approximately 6 cups) cherry or grape tomatoes
- 4–6 cloves garlic, peeled
- 1/4 cup extra virgin olive oil, plus more for drizzling
- 1 teaspoon sea salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 1/4 – 1/2 teaspoon red pepper flakes (optional, for heat)
- 1/2 cup fresh basil leaves, chopped
- 12–16 oz spaghetti or your favorite pasta
- Freshly grated Parmesan cheese, for serving
Instructions
- Preheat oven to 400°F (200°C).
- On a large baking sheet, combine cherry tomatoes and peeled garlic cloves. Drizzle with 1/4 cup olive oil, salt, pepper, and red pepper flakes. Toss to coat.
- Roast for 25-35 minutes, or until tomatoes are soft, burst, and slightly caramelized. Garlic should be golden and tender.
- Transfer roasted tomatoes and garlic (with all pan juices) to a deep skillet or saucepan. Use a potato masher or fork to gently crush the tomatoes into a sauce.
- Simmer over medium-low heat for 10-15 minutes, allowing flavors to meld.
- While sauce simmers, cook spaghetti according to package directions until al dente. Reserve about 1/2 cup of pasta water.
- Remove sauce from heat. Stir in chopped fresh basil. Taste and adjust seasoning as needed.
- Add cooked spaghetti directly to the sauce, tossing to combine. Add a splash or two of reserved pasta water if needed to create a glossy sauce.
- Serve immediately, garnished with freshly grated Parmesan cheese.
- Prep Time: 10 mins
- Cook Time: 45 mins