Description
Unlock the secret to the best cherry tomato spaghetti sauce with this incredibly easy and flavorful recipe. Perfect for a quick weeknight dinner or an impressive garden-to-table meal.
Ingredients
- 1.5 lbs (about 6 cups) cherry or grape tomatoes
- 4 cloves garlic, thinly sliced
- 1/4 cup extra virgin olive oil
- 1/2 teaspoon red pepper flakes (optional, adjust to taste)
- 1/2 cup fresh basil leaves, torn or roughly chopped
- Salt, to taste
- Freshly ground black pepper, to taste
- Optional: 1/4 cup reserved pasta water
- Optional: Freshly grated Parmesan or Pecorino Romano cheese, for serving
Instructions
- 1. Prepare Tomatoes and Garlic: Gently prick a few cherry tomatoes with a knife or crush a few by hand to help them burst. Thinly slice the garlic cloves.
- 2. Sauté Aromatics: In a large skillet or wide pot, heat olive oil over medium-low heat. Add sliced garlic and red pepper flakes (if using). Sauté for 2-3 minutes until fragrant and lightly golden. Be careful not to burn the garlic.
- 3. Cook Tomatoes: Add cherry tomatoes to the skillet. Increase heat to medium. Cook, stirring occasionally and gently mashing with the back of a spoon, for 8-10 minutes until most tomatoes have burst and softened, releasing their juices.
- 4. Simmer and Thicken: Reduce heat to low and simmer for another 5-7 minutes, continuing to gently mash the tomatoes to achieve your desired sauce consistency.
- 5. Finish with Basil and Season: Remove from heat. Stir in fresh basil. Season generously with salt and freshly ground black pepper. If serving with pasta, add cooked pasta directly to the sauce with a splash of reserved pasta water and toss to coat. Serve immediately with optional grated cheese.
- Prep Time: 10 mins
- Cook Time: 20 mins