Description
Learn how to make the best cherry tomato spaghetti sauce with our step-by-step guide. This easy-to-make recipe guarantees the best flavor for your pasta.
Ingredients
- 1 pint (about 2 cups) cherry tomatoes, halved
- 3–4 cloves garlic, minced or thinly sliced
- 3 tablespoons extra virgin olive oil
- 1/2 cup fresh basil leaves, torn or roughly chopped
- 1/4 teaspoon red pepper flakes (optional, to taste)
- Salt and freshly ground black pepper, to taste
- 12–16 ounces spaghetti or your favorite pasta
Instructions
- 1. Prep Ingredients: Wash and halve cherry tomatoes. Mince garlic.
- 2. Sauté Aromatics: Heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes (if using) and sauté for 1-2 minutes until fragrant and lightly golden. Be careful not to burn.
- 3. Simmer Tomatoes: Add halved cherry tomatoes to the skillet. Season generously with salt and pepper. Increase heat to medium-high and cook, stirring occasionally, for 8-12 minutes, until tomatoes have softened and burst, releasing their juices.
- 4. Mash for Texture: Using the back of a spoon or a potato masher, gently mash some of the cooked tomatoes in the pan to create your desired sauce consistency.
- 5. Finish Sauce: Remove from heat. Stir in the fresh basil. Taste and adjust seasoning as needed.
- 6. Cook Pasta: While the sauce is cooking, boil spaghetti according to package directions until al dente. Reserve about 1/2 cup of pasta water before draining.
- 7. Combine & Serve: Add the drained pasta directly to the sauce. Toss well, adding a splash of reserved pasta water if needed to create a silky consistency. Serve immediately, garnished with extra fresh basil and Parmesan cheese if desired.
- Prep Time: 10 mins
- Cook Time: 20 mins