Description
This easy and vibrant cherry tomato spaghetti sauce brings the taste of summer to your plate with minimal effort. It’s a naturally sweet and tangy sauce that’s perfect for weeknight meals.
Ingredients
- 1.5 lbs cherry tomatoes (about 4–5 cups), half sliced, half whole
- 4–5 cloves garlic, roughly chopped
- 1/4 cup extra virgin olive oil
- 1/2 tsp red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
- 1/2 cup fresh basil leaves, torn or chopped
- 1 lb spaghetti or your favorite pasta
- Freshly grated Parmesan cheese, for serving (optional)
Instructions
- 1. Prep Tomatoes and Garlic: Wash cherry tomatoes; slice about half of them in half, leave the rest whole. Roughly chop garlic cloves.
- 2. Sauté Aromatics: In a large skillet or wide pot, heat olive oil over medium-low heat. Add garlic and red pepper flakes (if using) and sauté for 1-2 minutes until fragrant, being careful not to burn.
- 3. Simmer Tomatoes: Add all cherry tomatoes to the skillet. Increase heat to medium and cook, stirring occasionally, for 15-20 minutes, until tomatoes blister, burst, and soften.
- 4. Crush and Reduce: Use the back of a spoon or a potato masher to gently crush any remaining whole tomatoes. Simmer for another 5-10 minutes to allow flavors to meld and sauce to thicken slightly. Season with salt and pepper.
- 5. Cook Pasta: While sauce simmers, cook pasta according to package directions until al dente. Reserve 1 cup of pasta water.
- 6. Combine and Finish: Add cooked pasta directly to the sauce in the skillet. Toss vigorously to combine, adding splashes of reserved pasta water as needed to create a glossy sauce that clings to the pasta. Stir in fresh basil. Serve immediately with optional Parmesan cheese.
- Prep Time: 10 mins
- Cook Time: 30 mins