Description
This vibrant cherry tomato spaghetti sauce is a quick, flavorful weeknight meal that highlights the natural sweetness of burst tomatoes. It comes together in under 30 minutes, creating a silky sauce that clings perfectly to your favorite pasta.
Ingredients
- 2 pints (approx. 20–24 oz) cherry or grape tomatoes
- 3–4 tablespoons extra virgin olive oil
- 4–5 cloves garlic, thinly sliced or minced
- 1/4 teaspoon red pepper flakes (optional, for heat)
- 1/4 cup fresh basil leaves, roughly torn or chopped, plus more for garnish
- 1/2 teaspoon sea salt, plus more to taste
- 1/4 teaspoon black pepper, freshly ground, plus more to taste
- 1 pound spaghetti or your preferred pasta
- 1 cup reserved pasta water
Instructions
- Bring a large pot of generously salted water to a boil for your pasta. Cook pasta according to package directions until al dente. Before draining, reserve 1 cup of pasta water.
- While pasta cooks, heat olive oil in a large skillet or wide pot over medium heat. Add sliced garlic and red pepper flakes (if using). Sauté for 1-2 minutes until fragrant, being careful not to brown the garlic.
- Add cherry tomatoes to the skillet. Increase heat to medium-high and cook for 8-10 minutes, stirring occasionally. The tomatoes will blister, soften, and begin to burst, releasing their juices. Gently press on some of the tomatoes with the back of your spoon to help them along.
- Reduce heat to low and simmer the sauce for another 5-7 minutes, allowing the flavors to meld and the sauce to thicken slightly.
- Add the drained pasta directly to the skillet with the tomato sauce. Add most of the fresh basil and a splash (start with 1/4 cup) of the reserved pasta water. Toss vigorously, adding more pasta water a tablespoon at a time until the sauce is glossy and coats the pasta.
- Taste and adjust seasoning with salt and freshly ground black pepper as needed. Serve immediately, garnished with remaining fresh basil.
- Prep Time: 10 mins
- Cook Time: 20 mins