Description
An incredibly fresh and vibrant cherry tomato spaghetti sauce bursting with sweet, acidic flavors. Easy to make and perfect for a quick, satisfying pasta night.
Ingredients
- 1.5 lbs (about 6 cups) cherry or grape tomatoes, halved
- 4–5 cloves garlic, minced
- 1/4 cup extra virgin olive oil
- 1/2 cup fresh basil leaves, roughly torn or chopped
- 1/2 cup freshly grated Parmesan cheese (plus more for serving)
- 1 lb spaghetti or other preferred pasta
- Salt and freshly ground black pepper to taste
- Optional: Pinch of red pepper flakes for heat
Instructions
- 1. Prep Ingredients: Halve cherry tomatoes, mince garlic, and prepare basil.
- 2. Sauté Aromatics: Heat olive oil in a large skillet over medium heat. Add minced garlic and cook for 30-60 seconds until fragrant.
- 3. Cook Tomatoes: Add halved cherry tomatoes, salt, and pepper to the pan. Increase heat to medium-high and cook for 8-12 minutes, stirring occasionally, until most tomatoes have burst and softened. Gently crush remaining tomatoes with a spoon.
- 4. Simmer & Cook Pasta: Reduce heat to low and simmer sauce for 5-10 minutes. While sauce simmers, cook pasta according to package directions, reserving 1 cup of pasta water before draining.
- 5. Finish & Serve: Add drained pasta directly to the sauce pan. Add 1/2 cup reserved pasta water, most of the fresh basil, and Parmesan cheese. Toss vigorously until pasta is well coated and sauce is creamy. Taste and adjust seasoning. Serve immediately, garnished with more fresh basil and Parmesan.
- Prep Time: 10 mins
- Cook Time: 20 mins