Description
Unlock incredible flavor with this easy-to-bake cherry tomato spaghetti sauce. Roasting intensifies the sweetness and depth, creating a rich sauce perfect for any pasta night.
Ingredients
- 2 lbs (approx. 4 pints) cherry or grape tomatoes
- 4–5 cloves garlic, smashed and peeled
- 1/4 cup extra virgin olive oil, plus more for drizzling
- 1/2 teaspoon dried oregano (optional)
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- Pinch of sugar (optional, to balance acidity)
- 1/2 cup fresh basil leaves, torn or chopped
- 1 lb spaghetti or your favorite pasta
- 1/2 – 1 cup reserved pasta water
Instructions
- Preheat oven to 400°F (200°C).
- On a large baking sheet, toss cherry tomatoes, smashed garlic, 1/4 cup olive oil, dried oregano (if using), salt, and pepper. Arrange in a single layer.
- Roast for 25-35 minutes, or until tomatoes are bursting and slightly caramelized.
- Transfer roasted tomatoes and garlic with their juices to a saucepan. Mash gently with a fork or potato masher.
- Add 1/4 cup reserved pasta water and bring to a gentle simmer for 5-10 minutes, stirring occasionally. Mash further for desired consistency.
- Taste and adjust seasoning with salt, pepper, or a pinch of sugar if needed.
- While sauce simmers, cook spaghetti according to package directions, reserving at least 1 cup of pasta water before draining.
- Stir in fresh basil into the sauce just before serving.
- Toss sauce with cooked spaghetti, adding more pasta water as needed to create a glossy emulsion. Drizzle with a little extra olive oil and serve immediately.
- Prep Time: 10 mins
- Cook Time: 35 mins