Description
This simple yet incredibly flavorful cherry tomato spaghetti sauce comes together quickly for a perfect weeknight meal. Bursting with sweet and tangy goodness, it’s guaranteed to be a family favorite.
Ingredients
- 1.5 lbs cherry tomatoes, left whole
- 6 cloves garlic, thinly sliced
- 1/4 cup extra virgin olive oil, plus more for drizzling
- 1/2 cup fresh basil leaves, torn or roughly chopped
- 1/2 tsp sugar (optional, to balance acidity)
- Salt and freshly ground black pepper to taste
- Pinch of red pepper flakes (optional, for heat)
- 1 Parmesan rind (optional, for depth)
- 12 oz spaghetti or your favorite pasta
- 1–2 cups reserved pasta water
- Freshly grated Parmesan cheese, for serving
Instructions
- Heat olive oil in a large skillet or wide pot over medium-low heat. Add sliced garlic and cook gently for 2-3 minutes until fragrant and lightly golden.
- Add whole cherry tomatoes and red pepper flakes (if using). Increase heat to medium-high and cook for 8-12 minutes, stirring occasionally, until tomatoes blister, soften, and burst. Use a spoon or masher to crush any remaining whole tomatoes.
- Season the sauce with salt, pepper, and sugar (if using). Add Parmesan rind (if using). Reduce heat to low and simmer for 5-10 minutes, allowing flavors to meld.
- While sauce simmers, cook spaghetti according to package directions until al dente. Reserve 1-2 cups of starchy pasta water before draining.
- Add cooked spaghetti directly to the pan with the sauce. Stir in most of the fresh basil. Add about 1/2 cup of reserved pasta water and toss vigorously until the sauce emulsifies and coats the pasta beautifully. Add more pasta water, a tablespoon at a time, until desired consistency is reached.
- Remove Parmesan rind (if used). Serve immediately with extra basil and freshly grated Parmesan cheese.
- Prep Time: 10 mins
- Cook Time: 25 mins