Description
This easy cherry tomato spaghetti sauce features sweet roasted tomatoes and garlic, creating a vibrant, flavorful pasta dish. It’s perfect for a quick and satisfying weeknight meal.
Ingredients
- 2 lbs cherry or grape tomatoes
- 6–8 cloves fresh garlic, thinly sliced
- ¼ cup good quality extra virgin olive oil
- 1 tsp coarse sea salt
- ½ tsp freshly cracked black pepper
- ½ cup fresh basil leaves, roughly chopped
- ¼ cup freshly grated Pecorino Romano cheese (plus more for serving)
- 12–16 oz spaghetti or preferred pasta
- ¼–½ cup reserved pasta water
Instructions
- Preheat oven to 400°F (200°C). On a large rimmed baking sheet, combine cherry tomatoes, sliced garlic, olive oil, salt, and pepper. Toss to coat evenly.
- Roast for 25-35 minutes, until tomatoes are soft, burst, and slightly caramelized.
- Carefully remove from oven. Using a spoon or potato masher, gently crush the roasted tomatoes directly on the baking sheet.
- Transfer the crushed tomatoes to a large skillet or saucepan over medium-low heat. Stir in the fresh basil. Cook for 5-7 minutes, allowing basil to wilt. Taste and adjust seasoning.
- Cook pasta according to package directions. Reserve about 1 cup of pasta water. Drain pasta and add to the sauce.
- Add Pecorino Romano cheese and ¼ cup reserved pasta water. Toss vigorously until pasta is well coated and sauce is glossy. Add more pasta water if needed. Serve immediately.
- Prep Time: 10 mins
- Cook Time: 35 mins