Description
A vibrant and flavorful cherry tomato spaghetti sauce bursting with fresh ingredients. Perfect for a quick weeknight meal or a delightful weekend dinner.
Ingredients
- 1 lb (about 4 cups) cherry tomatoes, whole or halved
- 3 tbsp extra virgin olive oil
- 3–4 cloves garlic, thinly sliced or minced
- 1/2 tsp red pepper flakes (optional, adjust to taste)
- 1/2 cup fresh basil leaves, roughly chopped, plus more for garnish
- 1/2 tsp salt, or to taste
- 1/4 tsp black pepper, or to taste
- Freshly grated Parmesan cheese, for serving (optional)
- 12 oz spaghetti or your favorite pasta
Instructions
- Heat olive oil in a large skillet or Dutch oven over medium heat. Add garlic and red pepper flakes (if using) and sauté for 30 seconds until fragrant.
- Add cherry tomatoes to the pan. Increase heat to medium-high and cook, stirring occasionally, until tomatoes begin to soften and burst, about 5-7 minutes.
- Reduce heat to medium-low, cover, and simmer for 15-20 minutes, stirring occasionally, until tomatoes have fully broken down into a sauce.
- Use the back of a spoon or a potato masher to gently mash any remaining whole tomatoes to your desired consistency.
- Season with salt and black pepper to taste. Stir in most of the fresh basil.
- Cook pasta according to package directions. Reserve 1 cup of pasta water before draining.
- Add drained pasta directly to the sauce. Toss to coat, adding a splash of reserved pasta water if needed to create a silkier sauce.
- Serve immediately, garnished with extra fresh basil and Parmesan cheese, if desired.
- Prep Time: 10 mins
- Cook Time: 30 mins