Description
This simple recipe transforms sweet cherry tomatoes into a vibrant, flavorful spaghetti sauce. Perfect for a quick weeknight dinner or a delightful garden-fresh meal.
Ingredients
- 2 pints (about 4 cups) cherry tomatoes, halved
- 4–5 cloves garlic, thinly sliced or minced
- 1/4 cup extra virgin olive oil
- 1/2 cup fresh basil leaves, roughly chopped
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
- 1 lb spaghetti or your favorite pasta
Instructions
- Prepare the Aromatics: In a large skillet or wide pot, heat olive oil over medium heat. Add garlic and red pepper flakes (if using) and sauté for 1-2 minutes until fragrant, being careful not to burn the garlic.
- Sauté the Tomatoes: Add the halved cherry tomatoes, dried oregano, a generous pinch of salt, and a crack of black pepper. Increase heat to medium-high and cook for 8-12 minutes, stirring occasionally, until the tomatoes soften and burst, releasing their juices.
- Simmer to Perfection: Reduce heat to low and simmer for another 5-10 minutes, allowing flavors to meld. If desired, gently mash some of the tomatoes for a saucier consistency. Add a splash of reserved pasta water if the sauce becomes too thick.
- Season and Finish: Remove from heat and stir in the fresh basil. Taste and adjust seasoning as needed. Toss immediately with freshly cooked pasta.
- Prep Time: 10 mins
- Cook Time: 20 mins