Description
Create a vibrant and fresh cherry tomato spaghetti sauce that bursts with flavor. This quick and easy recipe is perfect for weeknights, delivering gourmet taste in under 30 minutes.
Ingredients
- 1 lb (about 4 cups) cherry or grape tomatoes
- 3–4 tablespoons extra virgin olive oil
- 3–4 cloves garlic, thinly sliced
- 1 small shallot or 1/4 small yellow onion, finely diced
- 1/2 teaspoon red pepper flakes (optional, adjust to taste)
- Salt and freshly ground black pepper to taste
- 1/2 cup reserved pasta water (or more, as needed)
- 1/2 cup freshly grated Parmesan or Pecorino Romano cheese, plus more for serving
- 1/2 cup fresh basil leaves, torn or chiffonade
- 12 oz spaghetti or your favorite pasta
Instructions
- Bring a large pot of salted water to a boil for the pasta.
- While water heats, wash cherry tomatoes; dice shallot/onion, slice garlic.
- In a large skillet, heat olive oil over medium-low. Add garlic and shallot; sauté until softened and fragrant (5-7 minutes), do not brown.
- Increase heat to medium. Add cherry tomatoes, red pepper flakes (if using), salt, and pepper. Cook, stirring occasionally, until tomatoes burst and form a chunky sauce (10-15 minutes). Gently press on tomatoes to help them burst.
- Cook spaghetti according to package directions until al dente. Reserve 1 to 1.5 cups pasta water before draining.
- Add drained spaghetti directly to the skillet with the sauce. Add 1/2 cup reserved pasta water and 1/2 cup grated Parmesan. Toss vigorously until the pasta is well-coated and the sauce is emulsified; add more pasta water if needed for desired consistency.
- Remove from heat. Stir in fresh basil. Taste and adjust seasoning. Serve immediately with extra Parmesan and a drizzle of olive oil.
- Prep Time: 10 mins
- Cook Time: 20 mins