Description
Unlock the incredible flavor of fresh cherry tomatoes in this quick and easy spaghetti sauce. It’s naturally sweet, bright, and perfect for a weeknight meal.
Ingredients
- 1.5 lbs (about 680g) cherry or grape tomatoes
- 4–5 cloves garlic, minced
- 1/4 cup extra virgin olive oil
- 1/2 – 1 tsp red pepper flakes (optional, to taste)
- 1/2 tsp dried oregano (or 1 tbsp fresh, chopped)
- 1/4 cup fresh basil, torn or chopped
- Salt and freshly ground black pepper, to taste
- 1/2 cup pasta cooking water (reserved)
Instructions
- 1. Prep Tomatoes & Aromatics: Wash cherry tomatoes. Optionally, prick each with a fork. In a large skillet or Dutch oven, heat olive oil over medium. Add minced garlic and red pepper flakes; sauté for 30-60 seconds until fragrant (do not burn).
- 2. Simmer Tomatoes: Add cherry tomatoes, dried oregano (if using), salt, and pepper to the skillet. Increase heat to medium-high and cook, stirring occasionally, until tomatoes soften and burst (8-12 minutes), gently pressing them to release juices.
- 3. Crush & Reduce: Gently crush any remaining whole tomatoes with a spoon or potato masher. Simmer for another 5-10 minutes, stirring occasionally, until the sauce thickens slightly.
- 4. Finish Sauce: Remove from heat. Stir in fresh basil (and fresh oregano if using). Add 1/4 – 1/2 cup reserved pasta water, a tablespoon at a time, to achieve desired consistency, stirring to emulsify. Taste and adjust seasoning. Serve immediately over your favorite pasta.
- Prep Time: 10 mins
- Cook Time: 20 mins