Description
This vibrant cherry tomato spaghetti sauce is bursting with fresh, natural sweetness. It’s incredibly easy to make and perfect for a quick weeknight meal or an elegant dinner party.
Ingredients
- 1.5 lbs (approx. 680g) cherry tomatoes, halved
- 4–5 cloves garlic, thinly sliced or minced
- 1/4 cup extra virgin olive oil
- 1/2 cup fresh basil leaves, roughly chopped, plus more for garnish
- 1/2 – 1 teaspoon red pepper flakes (optional, to taste)
- Salt and freshly cracked black pepper, to taste
- 12–16 oz spaghetti or linguine
- 1/2 cup reserved pasta water (optional)
Instructions
- 1. Prep Tomatoes: Wash and halve all cherry tomatoes.
- 2. Sauté Aromatics: In a large skillet or Dutch oven, heat olive oil over medium-low heat. Add garlic (and red pepper flakes, if using) and cook gently for 2-3 minutes until fragrant, being careful not to burn.
- 3. Simmer Tomatoes: Add halved cherry tomatoes to the pan with a pinch of salt and pepper. Increase heat to medium, cover, and simmer for 15-20 minutes, stirring occasionally and gently mashing some tomatoes, until they’ve burst and formed a sauce.
- 4. Cook Pasta: While the sauce simmers, cook spaghetti according to package directions until al dente. Reserve about 1/2 cup of pasta water before draining.
- 5. Finish Sauce: Remove sauce from heat. Stir in fresh basil. Taste and adjust seasonings (salt, pepper, spice) as needed.
- 6. Combine & Serve: Add cooked spaghetti directly to the sauce, tossing to coat. If needed, add a splash of reserved pasta water to achieve desired consistency. Serve immediately, garnished with fresh basil and Parmesan, if desired.
- Prep Time: 10 mins
- Cook Time: 25 mins