Description
Craft a fresh, vibrant cherry tomato spaghetti sauce bursting with sweet and tangy flavors. This simple recipe delivers maximum impact with minimal ingredients.
Ingredients
- 1.5 lbs (about 4–5 cups) cherry or grape tomatoes, halved
- 3 tablespoons extra virgin olive oil
- 1 small yellow onion, finely diced
- 4–5 cloves garlic, minced
- 1/4 teaspoon red pepper flakes (optional, for heat)
- 1 tablespoon balsamic or red wine vinegar
- 1/2 cup fresh basil leaves, roughly chopped or torn
- Salt and freshly ground black pepper to taste
- 1/2 cup reserved pasta water (or more, as needed)
- 12 oz spaghetti or your favorite pasta
- Parmesan rind (optional, for simmering)
Instructions
- Prep Tomatoes: Halve all cherry or grape tomatoes and set aside.
- Sauté Aromatics: In a large skillet or Dutch oven, heat olive oil over medium heat. Add diced onion and cook until soft and translucent, 5-7 minutes. Add minced garlic and red pepper flakes (if using) and cook for 1 minute until fragrant.
- Add Tomatoes & Simmer: Add halved tomatoes to the pan. Increase heat to medium-high and cook, stirring occasionally, until tomatoes soften and burst, about 10-15 minutes. Use the back of a spoon to gently mash some tomatoes.
- Season & Thicken: Reduce heat to a simmer. Season generously with salt and pepper. Stir in balsamic or red wine vinegar. If using, add a Parmesan rind to simmer.
- Cook Pasta: While sauce simmers, cook pasta according to package directions in salted water. Reserve at least 1 cup of pasta water before draining.
- Finish Sauce & Serve: Remove Parmesan rind. Stir fresh basil into the sauce. Add drained pasta directly to the sauce pan. Add reserved pasta water, a few tablespoons at a time, tossing vigorously until the sauce beautifully coats the pasta. Serve immediately with extra basil and grated Parmesan.
- Prep Time: 10 mins
- Cook Time: 25 mins