Description
An incredibly easy and flavorful spaghetti sauce made with roasted cherry tomatoes. Enjoy the best flavor with minimal effort for a perfect weeknight meal!
Ingredients
- 2 pints (about 4 cups) cherry tomatoes, halved
- 1/4 cup extra virgin olive oil, plus more for drizzling
- 4 cloves garlic, thinly sliced
- 1/2 teaspoon red pepper flakes (optional, for heat)
- 1/4 cup fresh basil leaves, roughly chopped
- 1 tablespoon fresh oregano, chopped (optional)
- Salt and freshly ground black pepper to taste
- 1 lb spaghetti or your favorite pasta
- 1/4 cup dry red or white wine (optional, for depth)
Instructions
- Preheat oven to 400°F (200°C).
- Arrange halved cherry tomatoes on a large baking sheet. Drizzle with 2 tablespoons olive oil, season with salt and pepper, and toss. Roast for 20-25 minutes until softened and slightly caramelized.
- While tomatoes roast, heat remaining 2 tablespoons olive oil in a large skillet over medium-low heat. Add sliced garlic and red pepper flakes (if using); sauté for 2-3 minutes until fragrant, being careful not to burn.
- Transfer roasted tomatoes and their juices to the skillet. If using wine, add now and simmer for 1-2 minutes until mostly evaporated. Gently crush some tomatoes with a spoon.
- Simmer sauce for 10-15 minutes, allowing flavors to meld. Season with additional salt and pepper to taste.
- Remove from heat, stir in fresh basil and oregano. Toss immediately with cooked spaghetti and a splash of reserved pasta water if needed for consistency.
- Prep Time: 10 mins
- Cook Time: 35 mins