Description
This delightful recipe transforms sweet cherry tomatoes into a flavorful spaghetti sauce in under 30 minutes, perfect for a busy weeknight. Its fresh, bright taste and chunky texture will make it an instant family favorite.
Ingredients
- 1 tablespoon extra virgin olive oil
- 3–4 cloves garlic, minced
- 1/4 – 1/2 teaspoon red pepper flakes (optional, to taste)
- 2 pints (about 4 cups) cherry or grape tomatoes
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon black pepper, plus more to taste
- 1/4 cup fresh basil leaves, roughly chopped
- 12 ounces spaghetti or your favorite pasta
- 1 cup reserved pasta water (approximate)
Instructions
- Heat olive oil in a large skillet over medium heat. Add minced garlic and red pepper flakes (if using); sauté for 30-60 seconds until fragrant, being careful not to burn.
- Add cherry tomatoes to the skillet, increase heat to medium-high. Cook, stirring occasionally, for 8-12 minutes until tomatoes soften, blister, and burst. Season with salt and pepper.
- Use the back of a spoon or a potato masher to gently crush any unburst tomatoes, releasing their juices. Reduce heat to low and simmer for 5-7 minutes.
- Meanwhile, cook pasta according to package directions in well-salted water. Before draining, reserve at least 1 cup of pasta water.
- Remove sauce from heat. Stir in chopped fresh basil. Taste and adjust seasoning as needed.
- Add drained pasta directly to the sauce skillet. Add 1/2 cup of reserved pasta water and toss vigorously until the sauce emulsifies and coats the pasta beautifully. Add more pasta water by the tablespoon if needed for desired consistency.
- Serve immediately with freshly grated Parmesan or Pecorino Romano, if desired.
- Prep Time: 10 mins
- Cook Time: 20 mins