Description
This vibrant cherry tomato spaghetti sauce is incredibly easy to make and bursting with fresh, sweet-tart flavor. Perfect for a quick, delicious weeknight meal.
Ingredients
- 2 pints (about 4 cups) cherry or grape tomatoes
- 3 tbsp extra virgin olive oil
- 3–4 cloves garlic, minced
- 1/2 tsp red pepper flakes (optional, adjust to taste)
- 1/2 cup fresh basil leaves, torn or roughly chopped
- Salt and freshly ground black pepper to taste
- 1 lb spaghetti or your favorite pasta
- 1/2 cup reserved pasta water (optional)
Instructions
- Heat olive oil in a large skillet or Dutch oven over medium heat. Add minced garlic and red pepper flakes (if using); sauté for 1 minute until fragrant.
- Add cherry tomatoes to the skillet. Increase heat to medium-high and cook, stirring occasionally, until tomatoes soften and burst, about 8-10 minutes. Gently press on some tomatoes with a spoon to help them burst.
- Reduce heat to low and simmer for 10-15 minutes, allowing flavors to meld and sauce to thicken slightly. Season generously with salt and pepper.
- Cook pasta according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
- Remove sauce from heat and stir in fresh basil.
- Add drained pasta directly to the skillet with the sauce. Toss well to coat, adding reserved pasta water a tablespoon at a time if needed to achieve desired consistency. Serve immediately.
- Prep Time: 10 mins
- Cook Time: 25 mins