Description
This vibrant, flavorful cherry tomato spaghetti sauce is made with sweet roasted cherry tomatoes, garlic, and fresh basil. It’s an easy yet incredibly delicious way to elevate your weeknight pasta.
Ingredients
- 2 pints (about 4 cups) cherry or grape tomatoes
- 4–5 cloves garlic, sliced
- 1/4 cup extra virgin olive oil, plus more for serving
- 1/2 teaspoon red pepper flakes (optional, adjust to taste)
- 1/2 cup fresh basil leaves, roughly chopped
- Salt and freshly ground black pepper to taste
- 1 lb spaghetti or preferred pasta
- Freshly grated Parmesan or Pecorino Romano cheese, for serving
Instructions
- Preheat oven to 400°F (200°C).
- On a large baking sheet, toss cherry tomatoes with sliced garlic, extra virgin olive oil, red pepper flakes, salt, and black pepper. Spread in a single layer.
- Roast for 25-35 minutes, or until tomatoes are blistered and softened.
- Transfer roasted tomatoes and all pan juices to a large skillet or saucepan. Gently crush about half the tomatoes with a fork or potato masher.
- Stir in most of the fresh basil. Simmer over low heat for 5-10 minutes, tasting and adjusting seasoning.
- Cook pasta according to package directions until al dente. Reserve 1/2 cup pasta water, then drain pasta.
- Add drained pasta to the sauce in the skillet. Toss vigorously, adding a splash of reserved pasta water as needed, until the pasta is well coated.
- Serve immediately, garnished with remaining fresh basil and grated cheese.
- Prep Time: 10 mins
- Cook Time: 35 mins