Description
This easy cherry tomato spaghetti sauce is bursting with fresh, vibrant flavor and naturally sweet. It comes together quickly for a delicious weeknight meal.
Ingredients
- 2 lbs cherry tomatoes, fresh
- ¼ cup extra virgin olive oil
- 6–8 cloves garlic, thinly sliced or minced
- ½ cup fresh basil, packed, torn
- 3–4 sprigs fresh oregano
- ½ teaspoon red pepper flakes (optional)
- Sea salt, to taste
- Freshly cracked black pepper, to taste
- ¼–½ teaspoon granulated sugar (optional, for balancing acidity)
- 1 lb spaghetti or pasta of choice
- Freshly grated Parmesan cheese, for serving (optional)
Instructions
- Prep Ingredients: Wash cherry tomatoes. Slice garlic. Tear half the fresh basil and set aside the other half.
- Sauté Aromatics: Heat olive oil in a large skillet or Dutch oven over medium-low heat. Add garlic and red pepper flakes (if using). Cook for 2-3 minutes until fragrant, being careful not to burn.
- Add Tomatoes & Simmer: Add cherry tomatoes to the pan. Increase heat to medium and cook, stirring occasionally, for 8-10 minutes, until tomatoes begin to burst. Reduce heat to low. Add oregano sprigs and about half of the torn fresh basil. Season with salt and pepper. Partially cover and simmer for 15-20 minutes, stirring occasionally, until flavors deepen.
- Crush Tomatoes: Remove oregano sprigs. Use the back of a wooden spoon or a potato masher to gently crush any remaining whole tomatoes against the side of the pan until a rustic sauce forms. Taste and adjust seasoning, adding sugar if needed to balance acidity.
- Finish & Serve: Stir in the remaining fresh basil (torn or chopped). If serving immediately, add cooked pasta directly to the sauce with a splash of reserved pasta water to emulsify. Toss to coat. Serve hot, topped with freshly grated Parmesan cheese if desired.
- Prep Time: 10 mins
- Cook Time: 30 mins