Description
This easy cherry tomato spaghetti sauce delivers incredible flavor with minimal effort, thanks to oven-roasting. It’s the perfect weeknight meal, bursting with sweet, fresh tomato goodness.
Ingredients
- 2 lbs (approx 4 cups) cherry or grape tomatoes
- 8–10 cloves garlic, peeled and smashed
- 1/4 cup extra virgin olive oil
- 1 teaspoon sea salt (or to taste)
- 1/2 teaspoon freshly ground black pepper (or to taste)
- 1/4 teaspoon red pepper flakes (optional, for a kick)
- 1/2 cup fresh basil leaves, roughly chopped, plus more for garnish
- 2 tablespoons fresh oregano leaves, roughly chopped
- 1 lb spaghetti or your preferred pasta
- 1/2 cup pasta water (reserved from cooking pasta)
- Optional: Balsamic glaze, grated Parmesan cheese for serving
Instructions
- Preheat oven to 400°F (200°C).
- On a large baking sheet, combine cherry tomatoes, smashed garlic, olive oil, salt, pepper, and red pepper flakes (if using). Toss to coat everything evenly.
- Roast for 25-35 minutes, or until tomatoes are blistered and softened, and garlic is golden.
- While tomatoes roast, cook spaghetti according to package directions in well-salted water. Reserve 1 cup of pasta water before draining.
- Carefully transfer roasted tomatoes and garlic (with all pan juices) to a heat-safe bowl. Using an immersion blender, or carefully in a regular blender, pulse until desired rustic sauce consistency is reached.
- Transfer sauce to a large skillet or pot. Add drained spaghetti and 1/4 cup of reserved pasta water. Toss over medium heat, adding more pasta water as needed, until sauce emulsifies and coats pasta.
- Stir in fresh basil and oregano. Serve immediately, garnished with extra basil, a drizzle of balsamic glaze, and Parmesan cheese if desired.
- Prep Time: 10 mins
- Cook Time: 30 mins