Description
A vibrant and flavorful cherry tomato spaghetti sauce made with slow-roasted tomatoes, garlic, and fresh basil. It’s an easy, fresh family favorite that delivers intense flavor with minimal effort.
Ingredients
- 2 pints (about 4 cups) cherry or grape tomatoes
- 6–8 cloves garlic, peeled and crushed or thinly sliced
- 1/4 cup extra virgin olive oil, plus more for drizzling
- 1/2 teaspoon red pepper flakes (optional)
- 1 teaspoon sea salt, plus more to taste
- 1/2 teaspoon black pepper, freshly ground, plus more to taste
- 1/2 cup fresh basil leaves, roughly chopped or torn
- 1 pound spaghetti or your favorite pasta shape
- 1/2 – 1 cup reserved pasta water
- Fresh Parmesan or Pecorino Romano, for serving (optional)
Instructions
- Preheat oven to 400°F (200°C).
- Spread cherry tomatoes and garlic on a large baking sheet. Drizzle with olive oil, sprinkle with red pepper flakes (if using), salt, and pepper. Toss to coat.
- Roast for 25-35 minutes, or until tomatoes are soft, burst, and slightly caramelized.
- Transfer roasted tomatoes and juices to a deep skillet or wide pot. Gently mash some tomatoes with a spoon. Simmer over medium heat for 5-10 minutes.
- While sauce simmers, cook pasta according to package directions in salted water. Reserve 1 cup pasta water before draining.
- Add drained pasta and fresh basil to the skillet with the sauce. Toss vigorously, adding reserved pasta water as needed to create a glossy sauce that coats the pasta.
- Taste and adjust seasoning. Serve immediately, topped with grated cheese if desired.
- Prep Time: 10 mins
- Cook Time: 40 mins