Description
This easy cherry tomato spaghetti sauce recipe transforms simple ingredients into a bursting, flavorful meal. Roasted cherry tomatoes create a naturally sweet and rich sauce perfect for any pasta night.
Ingredients
- 2 pints (about 4 cups) cherry or grape tomatoes
- 6 cloves garlic, thinly sliced
- 1/4 cup extra virgin olive oil, plus more for drizzling
- 1/2 teaspoon red pepper flakes (optional, adjust to taste)
- 1 teaspoon sea salt, plus more to taste
- 1/2 teaspoon black pepper, freshly ground, plus more to taste
- 1/2 cup fresh basil leaves, chopped
- 1 pound spaghetti or your favorite pasta
- Optional: 1 finely diced shallot
Instructions
- Preheat oven to 400°F (200°C).
- On a large baking sheet, combine cherry tomatoes and sliced garlic. Drizzle with 1/4 cup olive oil, red pepper flakes (if using), salt, and pepper. Toss to coat evenly.
- Roast for 20-25 minutes, or until tomatoes are soft, some have burst, and they are lightly caramelized.
- (Optional) In a large skillet or Dutch oven, heat a tablespoon of olive oil over medium heat. Sauté diced shallot (if using) for 2-3 minutes until fragrant.
- Transfer roasted tomatoes and garlic from the baking sheet into the skillet. Use a potato masher or the back of a spoon to gently crush some of the tomatoes.
- Bring to a gentle simmer, then reduce heat to low and cook for 10-15 minutes, stirring occasionally, until slightly thickened.
- While sauce simmers, cook pasta according to package directions until al dente. Reserve 1/2 cup pasta water.
- Remove sauce from heat and stir in fresh chopped basil. Taste and adjust seasoning (salt, pepper, or a pinch of sugar if needed).
- Add cooked pasta directly to the sauce, tossing to coat. If needed, add a splash of reserved pasta water to achieve desired consistency.
- Serve immediately, garnished with extra fresh basil or grated Parmesan cheese if desired.
- Prep Time: 10 mins
- Cook Time: 35 mins