Description
Experience the vibrant, sweet, and savory flavors of this easy-to-make cherry tomato spaghetti sauce. Perfect for a quick weeknight meal, it brings a taste of Italy to your table with minimal effort.
Ingredients
- 2 pints (about 4 cups) cherry or grape tomatoes
- 4–5 cloves garlic, peeled
- 1/4 cup extra virgin olive oil, plus more for serving
- 1/2 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon freshly ground black pepper, plus more to taste
- 1/4 – 1/2 teaspoon red pepper flakes (optional)
- 1/4 cup fresh basil leaves, roughly chopped, plus more for garnish
- 1 tablespoon fresh oregano leaves, chopped (or 1 teaspoon dried)
- 1/4 cup water or vegetable broth (optional, for thinning)
- 1 pound spaghetti or your preferred pasta
- Freshly grated Parmesan cheese, for serving
Instructions
- Preheat oven to 400°F (200°C). On a large baking sheet, combine cherry tomatoes, peeled garlic, 1/4 cup olive oil, salt, pepper, and red pepper flakes (if using). Toss to coat evenly.
- Roast for 25-30 minutes, or until tomatoes have burst and softened, and garlic is tender and fragrant.
- Transfer roasted tomatoes and garlic, along with any pan juices, to a medium saucepan. Add 1/4 cup water or broth if a thinner sauce is desired. Bring to a gentle simmer over medium-low heat for 10-15 minutes, allowing flavors to meld.
- Using a potato masher or fork, gently mash the tomatoes to your desired consistency. Stir in fresh basil and oregano. Taste and adjust seasoning with more salt and pepper as needed.
- Meanwhile, cook pasta according to package directions until al dente. Reserve 1 cup of pasta water before draining.
- Add drained pasta directly to the saucepan with the sauce. Toss vigorously, adding a tablespoon or two of reserved pasta water as needed to create a glossy sauce that coats the pasta.
- Serve immediately, garnished with fresh Parmesan cheese and extra basil.
- Prep Time: 10 mins
- Cook Time: 45 mins