Description
This easy recipe creates a vibrant, flavorful cherry tomato spaghetti sauce with minimal effort. Roasting the tomatoes intensifies their sweetness, resulting in a rich and satisfying meal.
Ingredients
- 2 pints (about 600g) cherry or grape tomatoes
- 4–5 cloves garlic, peeled and lightly smashed
- 3–4 tablespoons extra virgin olive oil
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon black pepper, plus more to taste
- 1/2 cup fresh basil leaves, chopped
- 1/4 cup grated Parmesan cheese (optional, or nutritional yeast for dairy-free)
- 12 ounces spaghetti or preferred pasta
- 1 cup reserved pasta water (optional)
- Pinch of sugar (optional, for balancing acidity)
- Red pepper flakes (optional, for spice)
Instructions
- Preheat oven to 400°F (200°C). On a large baking sheet, spread tomatoes and smashed garlic. Drizzle with olive oil, salt, and pepper. Toss to coat.
- Roast for 20-25 minutes, or until tomatoes are softened, bursting, and slightly caramelized.
- Transfer roasted tomatoes and garlic to a large skillet or wide pot. Gently crush some tomatoes with a wooden spoon to create a saucier consistency. Simmer over medium heat for 5-7 minutes. Add a pinch of sugar if needed.
- Remove from heat. Stir in chopped fresh basil and grated Parmesan cheese (if using). Taste and adjust seasoning as needed.
- While sauce simmers, cook spaghetti according to package directions in well-salted water. Reserve 1 cup of pasta water before draining.
- Add drained pasta directly to the sauce in the skillet. Toss vigorously to coat, adding reserved pasta water a tablespoon at a time to reach desired consistency. Serve immediately with extra fresh basil and Parmesan.
- Prep Time: 10 mins
- Cook Time: 30 mins