Description
This vibrant and fresh cherry tomato spaghetti sauce is bursting with the sweet flavors of ripe tomatoes and aromatic basil. It’s a quick, simple, and utterly delicious recipe perfect for any weeknight.
Ingredients
- 1 pint (about 2 cups) cherry or grape tomatoes
- 3–4 cloves garlic, minced or thinly sliced
- 1/4 cup extra virgin olive oil, plus more for drizzling
- 1/2 cup fresh basil leaves, roughly chopped or torn
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon freshly ground black pepper, or to taste
- Pinch of red pepper flakes (optional)
- 12 ounces spaghetti or your favorite pasta
- 1/4 cup grated Parmesan cheese, plus more for serving
- 1/2 cup reserved pasta water (optional, for consistency)
Instructions
- 1. Prepare Ingredients: Wash tomatoes; mince or slice garlic. Have basil ready.
- 2. Sauté Garlic: Heat olive oil in a large skillet over medium-low. Add garlic and sauté for 1-2 minutes until fragrant but not browned.
- 3. Cook Tomatoes: Increase heat to medium. Add tomatoes and cook for 8-12 minutes, stirring occasionally, until they blister and burst. Gently mash any remaining whole tomatoes with a spoon.
- 4. Simmer Sauce: Let the sauce simmer gently for 5 minutes to allow flavors to meld and thicken slightly.
- 5. Season: Remove from heat. Stir in fresh basil, salt, pepper, and red pepper flakes (if using). Taste and adjust seasoning.
- 6. Cook Pasta: While sauce simmers, cook pasta al dente according to package directions, reserving about 1/2 cup pasta water before draining.
- 7. Combine: Add cooked pasta directly to the skillet with the sauce. Toss well to coat. If needed, add a splash of reserved pasta water for a silkier consistency. Serve immediately with extra Parmesan and a final drizzle of olive oil.
- Prep Time: 10 mins
- Cook Time: 20 mins