Description
Unlock the incredible sweetness of roasted cherry tomatoes in this easy-to-make, flavorful spaghetti sauce. Perfect for a quick weeknight dinner or a special occasion.
Ingredients
- 2 lbs (about 900g) cherry or grape tomatoes
- 1 whole head garlic, unpeeled, cut in half horizontally
- 5–6 tablespoons extra virgin olive oil, divided
- 1/2 cup fresh basil leaves, roughly chopped, plus more for garnish
- 1/2 cup freshly grated Parmesan cheese, plus more for serving
- 1 teaspoon coarse sea salt, or to taste
- 1/2 teaspoon freshly cracked black pepper, or to taste
- Optional: 1/2 teaspoon red pepper flakes
- Optional: 1-2 teaspoons good quality balsamic vinegar
- 1 lb spaghetti or your favorite pasta
- 1/2 cup reserved pasta cooking water (optional, for thinning)
Instructions
- Preheat oven to 400°F (200°C). On a large baking sheet, toss cherry tomatoes with 3-4 tablespoons olive oil, salt, pepper, and red pepper flakes (if using). Add garlic halves. Roast for 25-35 minutes until tomatoes burst and caramelize, and garlic is soft.
- Squeeze roasted garlic from skins and mash. In a large skillet or Dutch oven, heat 1-2 tablespoons olive oil over medium heat. Add mashed garlic and cook for 1 minute until fragrant.
- Add roasted tomatoes (and pan juices) to skillet. Use a potato masher to crush about two-thirds of the tomatoes. Bring to a gentle simmer and cook for 10-15 minutes, stirring occasionally.
- Remove from heat. Stir in chopped fresh basil (reserving some for garnish) and balsamic vinegar (if using). Taste and adjust seasoning. Stir in half of the grated Parmesan cheese.
- Cook pasta according to package directions, reserving 1/2 cup of pasta water. Toss cooked pasta directly into the sauce. Add a splash of reserved pasta water if needed to reach desired consistency.
- Serve immediately, garnished with extra fresh basil and Parmesan cheese.
- Prep Time: 10 mins
- Cook Time: 45 mins