Description
This easy recipe delivers big flavor with minimal effort, thanks to roasted cherry tomatoes. It’s a vibrant, fresh, and deeply satisfying sauce perfect for any pasta night.
Ingredients
- 2 pints (about 4 cups) cherry or grape tomatoes
- 4–5 cloves garlic, thinly sliced or minced
- 1/4 cup extra virgin olive oil, plus more for drizzling
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon black pepper, plus more to taste
- 1/4–1/2 teaspoon red pepper flakes (optional, for heat)
- 1/2 cup fresh basil leaves, torn or roughly chopped
- 1/4 cup pasta water (optional, for thinning)
- 1 Parmesan rind (optional, for umami)
Instructions
- Preheat Oven & Prep Tomatoes: Preheat your oven to 400°F (200°C). Wash cherry tomatoes and spread them on a baking sheet. Drizzle with 2 tablespoons of olive oil, sprinkle with salt and pepper. Toss to coat evenly.
- Roast Tomatoes: Roast for 20-30 minutes, or until the tomatoes burst, soften, and begin to caramelize around the edges.
- Sauté Aromatics: While tomatoes roast, heat the remaining 2 tablespoons of olive oil in a large skillet or Dutch oven over medium heat. Add minced garlic and red pepper flakes (if using). Sauté for 30 seconds to 1 minute until fragrant, being careful not to burn.
- Combine & Simmer: Add the roasted tomatoes (and any juices from the baking sheet) to the skillet with the garlic. Use a wooden spoon or potato masher to gently crush some of the tomatoes, creating a saucier consistency. If using, add the Parmesan rind. Simmer gently for 10-15 minutes, allowing flavors to meld. If the sauce is too thick, add a splash of pasta water.
- Finish & Serve: Remove the Parmesan rind (if used). Stir in the fresh basil. Taste and adjust seasoning with additional salt and pepper as needed. Toss with your favorite cooked pasta and serve immediately, garnished with extra fresh basil and Parmesan cheese if desired.
- Prep Time: 10 minutes
- Cook Time: 35-45 minutes