Description
This vibrant cherry tomato spaghetti sauce is incredibly fresh, quick to make, and bursts with sweet and tangy garden flavors. It’s the perfect light yet satisfying weeknight meal.
Ingredients
- 1 pint (approx. 2 cups) cherry or grape tomatoes
- 3–4 cloves garlic, minced
- 3 tbsp extra virgin olive oil
- 1/4–1/2 tsp red pepper flakes (optional)
- 1/2 cup fresh basil leaves, roughly chopped
- Salt and freshly ground black pepper to taste
- Freshly grated Parmesan cheese for serving (optional)
- 12 oz spaghetti or your favorite pasta
Instructions
- 1. Prep Ingredients: Halve any very large cherry tomatoes. Mince the garlic. Get your pasta water ready to boil.
- 2. Sauté Aromatics: Heat olive oil in a large skillet over medium heat. Add minced garlic and red pepper flakes (if using). Sauté for 30-60 seconds until fragrant, being careful not to burn.
- 3. Simmer Tomatoes: Add cherry tomatoes to the skillet. Increase heat to medium-high and cook for 8-12 minutes, stirring occasionally. As tomatoes burst, gently press them with a spoon to release juices and create a sauce.
- 4. Season and Finish: Remove from heat. Stir in fresh basil. Season generously with salt and pepper. Taste and adjust seasoning as needed.
- 5. Serve with Pasta: Toss the sauce with your freshly cooked pasta, adding a splash of reserved pasta water if needed to reach desired consistency. Serve immediately, topped with Parmesan if desired.
- Prep Time: 10 mins
- Cook Time: 15 mins