Description
A vibrant and fresh cherry tomato spaghetti sauce recipe that’s bursting with sweet, tangy flavor. This easy-to-make sauce is perfect for a quick weeknight meal or a delightful weekend dinner.
Ingredients
- 2 lbs (about 900g) cherry tomatoes (red, yellow, or mixed)
- 4–5 cloves garlic, thinly sliced or minced
- 1/4 cup extra virgin olive oil, plus more for serving
- 1/2 cup fresh basil leaves, roughly chopped, plus more for garnish
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- Optional: 1/4 teaspoon red pepper flakes
- Optional: 1/2 teaspoon sugar (if tomatoes are very acidic)
- 1 lb spaghetti or pasta of choice
- Optional: Freshly grated Parmesan cheese for serving
Instructions
- Preheat oven to 400°F (200°C) or prepare a large, deep skillet. Wash and pat dry cherry tomatoes.
- Oven Method: On a baking sheet, toss tomatoes and garlic with 1/4 cup olive oil, salt, and pepper. Roast for 20-25 minutes until burst and caramelized.
- Stovetop Method: Heat 1/4 cup olive oil in a skillet over medium-high heat. Add tomatoes and garlic, cook for 10-15 minutes, stirring occasionally, until burst and soft.
- Transfer roasted tomatoes (and juices) to a large skillet. Add red pepper flakes and sugar (if using). Gently mash some tomatoes to create a sauce.
- Cook spaghetti according to package directions. Reserve 1 cup pasta water, then drain.
- Add cooked spaghetti to the sauce. Add reserved pasta water a tablespoon at a time, tossing vigorously, until desired consistency is reached.
- Remove from heat, stir in fresh basil. Taste and adjust seasoning.
- Serve immediately with an extra drizzle of olive oil and Parmesan cheese, if desired.
- Prep Time: 10 mins
- Cook Time: 25 mins