Description
This easy-to-bake recipe yields a vibrant, deeply flavorful cherry tomato spaghetti sauce. Roasting the tomatoes intensifies their sweetness, creating a rustic and delicious pasta experience.
Ingredients
- 2 pints (about 4 cups) cherry tomatoes, halved
- 4–5 cloves garlic, thinly sliced
- 1/4 cup extra virgin olive oil, plus more for drizzling
- 1/2 teaspoon red pepper flakes (optional)
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1/2 cup fresh basil leaves, roughly torn
- 1 pound spaghetti or your preferred pasta
- Freshly grated Parmesan cheese, for serving
Instructions
- Preheat oven to 400°F (200°C).
- On a large baking sheet, combine the halved cherry tomatoes and sliced garlic. Drizzle generously with olive oil, salt, pepper, and red pepper flakes (if using). Toss to coat evenly.
- Roast for 25-35 minutes, or until tomatoes are soft, blistered, and slightly caramelized. Some will naturally burst.
- Transfer the roasted tomatoes and garlic to a large saucepan or deep skillet. Using a potato masher or the back of a spoon, gently crush the tomatoes to your desired consistency.
- Place the saucepan over medium-low heat. Stir in the torn fresh basil leaves. Simmer gently for 5-10 minutes, allowing flavors to meld. Taste and adjust seasoning as needed.
- While the sauce simmers, cook your spaghetti according to package directions until al dente. Reserve about 1/2 cup of pasta water before draining.
- Add the drained pasta directly to the sauce. Toss to coat, adding a splash of reserved pasta water if the sauce seems too thick.
- Serve immediately, garnished with fresh Parmesan cheese and extra basil.
- Prep Time: 10 mins
- Cook Time: 35 mins