This simple and flavorful Spaghetti with Cherry Tomato Sauce is a perfect, fresh dish that highlights the sweetness of cherry tomatoes with aromatic basil and a touch of garlic.
Ingredients:
- 1 pound spaghetti noodles – You can use any pasta you prefer, such as linguine or penne.
- 1/2 cup extra-virgin olive oil – Used for cooking and drizzling on top before serving.
- 6 garlic cloves, smashed – Smashed garlic releases more flavor than chopped.
- 4 pints cherry tomatoes (about 2½ lb.) – Sweet, juicy cherry tomatoes work best, but grape tomatoes are a good alternative.
- 1/2 tsp crushed red pepper flakes – Adjust based on your heat preference.
- 2 large sprigs basil – Plus 1 cup of basil leaves, torn if large.
- 1 1/2 tsp kosher salt, more to taste.
- Pinch of sugar (optional) – Balances the acidity of the tomatoes.
- 1/3 cup finely grated Parmesan, plus more for serving – Adds a salty, nutty depth to the dish.
Directions:
1. Prepare the garlic oil:
- In a large, heavy pot, heat ½ cup olive oil over low heat.
- Add the smashed garlic and cook, stirring constantly for about 2 minutes until softened and fragrant but not browned.
2. Cook the tomatoes:
- Increase the heat to medium and add the cherry tomatoes, red pepper flakes, basil sprigs, and 1 1/2 tsp salt.
- Stir to coat the tomatoes in oil. Cook for about 4 minutes until the tomatoes begin to burst open.
3. Develop the sauce:
- Using the back of a wooden spoon, gently smash some of the tomatoes to release their juices, helping thicken the sauce.
- Continue to cook for another 10–12 minutes, stirring occasionally. You want a mix of completely broken-down and whole tomatoes for texture.
4. Cook the spaghetti:
- While the sauce simmers, bring a large pot of salted water to a boil.
- Cook the spaghetti until al dente, then drain.
5. Finish the sauce:
- Taste the tomato sauce and adjust seasoning if needed. If the sauce is too tart, add a pinch of sugar.
- Remove and discard the basil sprigs.
6. Combine and serve:
- Add the drained spaghetti directly to the pot with the sauce.
- Over medium heat, toss the pasta in the sauce for 1-2 minutes until well coated.
- Remove from heat and stir in 1/3 cup grated Parmesan.
- Serve with additional Parmesan, fresh torn basil leaves, and a drizzle of olive oil if desired.
Additional Notes:
- Alternative pastas: Feel free to use linguine, fettuccine, or short pastas like penne.
- Creamier sauce tip: For a creamier texture, reserve about 1/4 cup of pasta cooking water. Add it to the pasta and sauce mixture to reach your desired consistency.
- Storage: The sauce can be frozen in an airtight container for up to 3 months. Thaw in the refrigerator before reheating.
Enjoy this fresh and flavorful spaghetti with cherry tomato sauce, a perfect meal for any occasion!