Description
This simple yet profoundly flavorful cherry tomato spaghetti sauce will become your new weeknight favorite, bursting with sweet, tangy tomatoes and fresh basil. It’s incredibly easy to make, transforming minimal effort into a rich, vibrant dish.
Ingredients
- 1.5 lbs (approx. 4 cups) fresh cherry tomatoes
- 3–4 cloves garlic, minced or thinly sliced
- 3 tbsp extra virgin olive oil
- 1/2 cup fresh basil leaves, roughly chopped
- 1/4 cup freshly grated Parmesan cheese, plus more for serving
- 1 lb spaghetti or your favorite pasta
- Salt and freshly ground black pepper, to taste
- Optional: pinch of red pepper flakes for heat
- Optional: 1 tsp sugar to balance acidity
Instructions
- 1. Prep Tomatoes & Garlic: Wash cherry tomatoes. Mince or thinly slice garlic.
- 2. Sauté Aromatics: In a large skillet or Dutch oven, heat olive oil over medium heat. Add garlic and cook for 1 minute until fragrant; do not brown.
- 3. Simmer Tomatoes: Add cherry tomatoes, a pinch of salt, and pepper to the skillet. Increase heat to medium-high and cook, stirring, until tomatoes begin to burst (8-10 mins). Reduce heat to low, cover, and simmer for 20-45 minutes, stirring and gently mashing some tomatoes occasionally.
- 4. Mash & Season: Uncover and mash remaining tomatoes to desired consistency. Taste and adjust salt, pepper, and optional sugar. Stir in fresh basil.
- 5. Cook & Toss Pasta: While sauce simmers, cook pasta according to package directions in salted water until al dente. Reserve 1-2 cups pasta water, then drain. Add drained pasta to the sauce. Toss vigorously, adding reserved pasta water as needed to emulsify. Stir in Parmesan cheese. Serve immediately with extra Parmesan.
- Prep Time: 10 mins
- Cook Time: 30-45 mins