Description
A vibrant and incredibly easy cherry tomato spaghetti sauce that captures the essence of summer in a bowl. Perfect for a quick weeknight meal, this sauce bursts with fresh flavor.
Ingredients
- 1.5 lbs (approx. 4 cups) cherry tomatoes, whole
- 3–4 cloves garlic, minced
- 1/4 cup extra virgin olive oil
- 1/2 cup fresh basil leaves, roughly chopped or torn
- 1/2 teaspoon sea salt, plus more to taste
- 1/4 teaspoon black pepper, plus more to taste
- Pinch of red pepper flakes (optional)
- 1 lb spaghetti or your favorite pasta
- Parmesan cheese, for serving (optional)
Instructions
- 1. Prepare the Tomatoes: Wash cherry tomatoes. You can leave them whole or gently crush a quarter of them by hand if you prefer a saucier start.
- 2. Sauté Aromatics: In a large skillet or wide pot, heat olive oil over medium heat. Add minced garlic and red pepper flakes (if using). Cook for 1-2 minutes until fragrant, being careful not to burn the garlic.
- 3. Simmer to Perfection: Add the cherry tomatoes, salt, and pepper to the skillet. Stir to combine. Bring to a gentle simmer, then reduce heat to medium-low. Cover partially and cook for 15-20 minutes, stirring occasionally. The tomatoes will burst and break down, forming the sauce. Use the back of a spoon to crush any remaining whole tomatoes.
- 4. Cook Pasta: While the sauce simmers, cook your spaghetti according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
- 5. Finish and Serve: Remove the sauce from heat. Stir in the fresh basil. Taste and adjust seasoning as needed. Add the drained pasta directly to the sauce, tossing to coat. If the sauce is too thick, add a splash of reserved pasta water. Serve immediately with a drizzle of extra virgin olive oil and grated Parmesan cheese, if desired.
- Prep Time: 10 mins
- Cook Time: 20-25 mins