Description
This incredibly easy and vibrant sauce features roasted cherry tomatoes, garlic, and fresh herbs for a burst of fresh flavor. It clings perfectly to spaghetti for a delicious weeknight meal.
Ingredients
- 1.5 lbs cherry or grape tomatoes
- 3 tablespoons extra virgin olive oil, divided
- 5–6 cloves garlic, thinly sliced
- 1/2 teaspoon red pepper flakes (optional)
- 1 teaspoon fresh oregano, chopped (or 1/2 tsp dried)
- 1/2 cup fresh basil leaves, chopped, plus more for garnish
- Salt and freshly ground black pepper to taste
- 1 lb spaghetti or your favorite pasta
- 1 cup reserved pasta water
Instructions
- 1. Roast the Tomatoes: Preheat oven to 400°F (200°C). Toss cherry tomatoes with 2 tablespoons olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes until burst and caramelized.
- 2. Sauté Aromatics: While tomatoes roast, heat remaining 1 tablespoon olive oil in a large skillet over medium-low heat. Add sliced garlic and red pepper flakes (if using); sauté 2-3 minutes until fragrant. Add oregano and cook 1 minute more.
- 3. Develop Sauce: Add roasted tomatoes to the skillet. Gently crush tomatoes with a wooden spoon or potato masher. Simmer for 5-7 minutes.
- 4. Cook Pasta & Combine: Cook spaghetti al dente according to package directions, reserving 1 cup pasta water. Add drained spaghetti to the sauce. Add 1/2 cup reserved pasta water and toss vigorously until sauce coats pasta beautifully.
- 5. Finish: Stir in chopped fresh basil. Taste and adjust seasoning with salt and pepper as needed. Serve immediately with extra basil and a drizzle of olive oil.
- Prep Time: 10 mins
- Cook Time: 35 mins