Description
This easy-to-bake cherry tomato spaghetti sauce yields a burst of sweet, savory flavor. Perfect for busy weeknights, it’s a homemade delight that’s leaps and bounds beyond anything store-bought.
Ingredients
- 2 lbs (approx. 4-5 cups) cherry or grape tomatoes
- 4–6 cloves garlic, thinly sliced
- 2–3 sprigs fresh oregano, leaves stripped
- 1/4 cup extra virgin olive oil
- 1 teaspoon sea salt (or to taste)
- 1/2 teaspoon black pepper (or to taste)
- Pinch of red pepper flakes (optional, for heat)
- 1/2 cup fresh basil leaves, roughly chopped
- 1 lb spaghetti or pasta of choice
- 1 cup reserved pasta water
Instructions
- Preheat Oven & Prep Tomatoes: Preheat your oven to 400°F (200°C). On a large baking sheet, combine cherry tomatoes, sliced garlic, fresh oregano, olive oil, salt, pepper, and red pepper flakes (if using). Toss to coat evenly.
- Roast Tomatoes: Roast for 20-25 minutes, or until tomatoes are soft, burst, and lightly caramelized.
- Make the Sauce: Transfer roasted tomatoes, garlic, herbs, and all pan juices to a pot. Gently crush about half the tomatoes with a spoon or potato masher to create a chunky sauce. Stir in fresh basil.
- Cook Pasta: Cook pasta according to package directions until al dente. Reserve 1 cup of pasta water before draining.
- Combine & Serve: Add drained pasta directly to the sauce. Toss vigorously, adding splashes of reserved pasta water as needed, until the sauce coats the pasta beautifully. Taste and adjust seasoning. Serve immediately.
- Prep Time: 10 mins
- Cook Time: 25 mins