Description
This vibrant, easy-to-make sauce uses roasted cherry tomatoes to achieve a deep, sweet, and tangy flavor. It’s perfect for a quick weeknight meal but impressive enough for guests.
Ingredients
- 2 lbs (approx. 4-5 cups) cherry or grape tomatoes
- 4–6 cloves garlic, peeled and smashed or thinly sliced
- 1/4 cup extra virgin olive oil, plus more for serving
- 1/2 tsp red pepper flakes (optional, adjust to taste)
- 1/2 tsp sea salt, or to taste
- 1/4 tsp black pepper, or to taste
- 1/2 cup fresh basil leaves, roughly torn or chopped, divided
- 1 lb spaghetti or your favorite pasta
- Parmesan cheese, for serving
Instructions
- 1. Prep & Roast: Preheat oven to 400°F (200°C). On a large baking sheet, combine cherry tomatoes, garlic, olive oil, red pepper flakes (if using), salt, and pepper. Toss to coat. Roast for 20-30 minutes, or until tomatoes are soft, blistered, and have burst.
- 2. Simmer: Transfer roasted tomatoes and all pan juices to a medium saucepan. Add half of the fresh basil. Bring to a gentle simmer over medium-low heat for 10-15 minutes, allowing flavors to meld.
- 3. Blend: Use an immersion blender to blend the sauce directly in the pot to your desired consistency (smooth or slightly chunky). Alternatively, carefully transfer to a regular blender and blend until smooth.
- 4. Finish: Taste and adjust seasoning as needed (more salt, pepper, or a pinch of sugar if tomatoes are tart). Stir in the remaining fresh basil.
- 5. Serve: Cook pasta according to package directions, reserving 1 cup of pasta water before draining. Add drained pasta directly to the sauce. Toss to coat, adding a splash or two of reserved pasta water if needed to create a silky consistency. Serve immediately with extra fresh basil and grated Parmesan cheese.
- Prep Time: 10 mins
- Cook Time: 35 mins