Description
This quick and vibrant cherry tomato spaghetti sauce is a weeknight dream, bursting with fresh, sweet flavors. It’s incredibly easy to make yet tastes like it simmered all day, perfect for a satisfying meal.
Ingredients
- 1 lb spaghetti
- 2 tbsp olive oil
- 1 medium onion, finely minced
- 4–5 cloves garlic, minced
- 2 pints (about 4 cups) cherry or grape tomatoes, halved
- 1/2 tsp salt, plus more to taste
- 1/4 tsp black pepper, plus more to taste
- 1/2 cup fresh basil leaves, roughly chopped
- 1/4 cup freshly grated Parmesan cheese, plus more for serving
- 1/2 cup reserved pasta water (optional)
Instructions
- Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions until al dente. Reserve at least 1/2 cup of pasta water before draining.
- While the pasta cooks, heat olive oil in a large skillet or Dutch oven over medium heat. Add minced onion and cook until softened and translucent, about 3-5 minutes.
- Add minced garlic and cook for another minute until fragrant, being careful not to burn it.
- Add the halved cherry tomatoes to the pan. Season with 1/2 tsp salt and 1/4 tsp pepper. Cook, stirring occasionally, for 8-10 minutes, until the tomatoes soften and begin to burst. Use the back of a spoon to gently smash some of the tomatoes to release their juices.
- Reduce heat to low and simmer for 5-7 minutes, allowing flavors to meld. If the sauce becomes too thick, add a splash of reserved pasta water.
- Remove from heat. Stir in fresh basil and 1/4 cup Parmesan cheese. Taste and adjust seasoning as needed.
- Add the drained spaghetti directly to the sauce in the pan, tossing to coat. If needed, add more pasta water, 1 tablespoon at a time, to achieve desired consistency.
- Serve immediately with extra Parmesan cheese and fresh basil, if desired.
- Prep Time: 10 mins
- Cook Time: 20 mins