Description
This easy recipe transforms sweet cherry tomatoes into a vibrant, flavorful spaghetti sauce with minimal effort. Roasting intensifies the natural sweetness, creating a rustic and utterly delicious meal.
Ingredients
- 2 lbs (approx. 900g) cherry or grape tomatoes
- 6–8 cloves garlic, unpeeled
- 1/4 cup extra virgin olive oil, plus more for finishing
- 1 tsp salt, or to taste
- 1/2 tsp black pepper, or to taste
- 1/2 cup reserved pasta water (optional, but recommended)
- 1/2 cup fresh basil leaves, torn or roughly chopped
- Red pepper flakes (optional, for heat)
- Parmesan cheese, for serving
Instructions
- 1. Prep & Season: Preheat oven to 400°F (200°C). Place cherry tomatoes and unpeeled garlic cloves on a large baking sheet. Drizzle with 1/4 cup olive oil, salt, and pepper. Toss to coat evenly.
- 2. Roast: Roast for 25-35 minutes, or until tomatoes are blistered and collapsed, and garlic is tender.
- 3. Simmer: Transfer roasted tomatoes and squeezed garlic (from their skins) to a large skillet or Dutch oven. Gently crush tomatoes with a spoon or masher. Add 1/4 cup of pasta water (if using) and any optional red pepper flakes. Simmer over medium-low heat for 10-15 minutes.
- 4. Finish & Serve: Remove from heat. Stir in fresh basil. Taste and adjust seasoning. Toss with cooked spaghetti, adding more pasta water if needed for consistency. Garnish with fresh Parmesan and a final drizzle of olive oil.
- Prep Time: 10 mins
- Cook Time: 35 mins