Description
This simple yet incredibly flavorful cherry tomato spaghetti sauce recipe transforms fresh ingredients into a vibrant and delicious meal in under 30 minutes. Perfect for a quick weeknight dinner, it highlights the natural sweetness of burst cherry tomatoes and fresh basil.
Ingredients
- 1 lb spaghetti or your favorite pasta
- 2 pints (about 4 cups) cherry or grape tomatoes, halved (or left whole if very small)
- 1/4 cup extra virgin olive oil
- 4–6 cloves garlic, thinly sliced or minced
- 1/2 teaspoon red pepper flakes (optional, adjust to taste)
- 1/2 cup fresh basil leaves, roughly chopped, plus more for garnish
- Salt and freshly ground black pepper to taste
- 1/2 cup reserved pasta water (approx.)
- Parmesan cheese, for serving (optional)
Instructions
- Bring a large pot of salted water to a boil. Cook spaghetti according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
- While pasta cooks, heat olive oil in a large skillet or wide pot over medium heat. Add garlic and red pepper flakes (if using) and sauté for 1-2 minutes until fragrant, being careful not to brown the garlic.
- Add cherry tomatoes to the skillet. Season generously with salt and black pepper. Increase heat to medium-high and cook for 8-12 minutes, stirring occasionally, until tomatoes soften, wrinkle, and burst, releasing their juices. Gently press some tomatoes with a spoon to help them burst.
- Remove from heat. Stir in the chopped fresh basil. Taste and adjust seasoning as needed. If the sauce seems too thick, add a tablespoon or two of the reserved pasta water.
- Add the drained spaghetti directly to the skillet with the sauce. Toss vigorously to combine, adding more reserved pasta water a tablespoon at a time, until the sauce is glossy and coats the pasta beautifully.
- Serve immediately, garnished with extra fresh basil and Parmesan cheese, if desired.
- Prep Time: 10 mins
- Cook Time: 20 mins