Description
This vibrant, sweet, and tangy roasted cherry tomato spaghetti sauce clings beautifully to every strand of pasta. It’s a flavorful weeknight meal with minimal effort.
Ingredients
- 2 pints (about 4 cups) cherry or grape tomatoes
- 6–8 cloves garlic, unpeeled
- 1/4 cup extra virgin olive oil
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon black pepper, plus more to taste
- 1/4 teaspoon red pepper flakes (optional)
- 1/2 cup fresh basil leaves, chopped or torn
- 12 ounces spaghetti or preferred pasta
- 1 cup reserved pasta water
Instructions
- Preheat oven to 400°F (200°C).
- On a large baking sheet, combine cherry tomatoes and unpeeled garlic cloves. Drizzle with olive oil, salt, pepper, and red pepper flakes (if using). Toss to coat.
- Roast for 25-30 minutes, or until tomatoes have burst and are slightly caramelized.
- Remove garlic, let cool slightly, then peel and crush into the roasted tomatoes on the baking sheet.
- Mash tomatoes gently with a fork or potato masher. Stir in chopped fresh basil.
- Transfer sauce to a medium saucepan and simmer over medium-low heat for 5-10 minutes.
- Cook spaghetti according to package directions. Reserve 1 cup pasta water before draining.
- Add drained pasta to the sauce. Add 1/2 cup reserved pasta water and toss vigorously to combine, adding more pasta water as needed for desired consistency.
- Serve immediately with grated Parmesan cheese, if desired.
- Prep Time: 10 mins
- Cook Time: 35 mins