Description
Create a vibrant and fresh cherry tomato spaghetti sauce with this easy-to-follow recipe. Bursting with natural sweetness, it’s a quick and flavorful weeknight meal.
Ingredients
- 1 tbsp extra virgin olive oil
- 4 cloves garlic, thinly sliced or minced
- 1/4 – 1/2 tsp red pepper flakes (optional, adjust to taste)
- 2 pints (approx. 4 cups) cherry or grape tomatoes, halved (larger ones) or left whole (smaller ones)
- 1/2 tsp sea salt, plus more to taste
- 1/4 tsp freshly ground black pepper, plus more to taste
- 1/2 cup fresh basil leaves, roughly chopped or torn
- 12 oz spaghetti or your preferred pasta
- 1 cup reserved pasta water
- Freshly grated Parmesan cheese, for serving
Instructions
- Step 1: Prep Ingredients & Start Pasta Water: Gather all ingredients. Halve larger cherry tomatoes, mince garlic. Put a large pot of salted water on to boil for pasta.
- Step 2: Sauté Garlic & Chili: Heat olive oil in a large skillet over medium-low heat. Add garlic and red pepper flakes; sauté for 1-2 minutes until fragrant and lightly golden.
- Step 3: Add Tomatoes & Burst: Increase heat to medium. Add cherry tomatoes, salt, and pepper. Cook for 8-12 minutes, stirring and gently smashing some tomatoes, until they burst and release juices.
- Step 4: Simmer Sauce & Cook Pasta: Reduce heat to low and simmer sauce for 5-7 minutes to thicken. Meanwhile, cook pasta al dente in boiling water, reserving 1 cup of pasta water before draining.
- Step 5: Stir in Fresh Basil: Remove the sauce from heat and stir in the fresh basil leaves.
- Step 6: Toss with Pasta: Add drained pasta to the skillet with the sauce. Add 1/2 cup reserved pasta water and toss vigorously until sauce emulsifies and coats pasta. Add more pasta water if needed. Taste and adjust seasoning. Serve immediately with Parmesan.
- Prep Time: 10 mins
- Cook Time: 20 mins