Cherry Tomato Garlic Pasta Sauce
Cherry Tomato Garlic Pasta Sauce
Ingredients
For the Sauce
- 2 pounds cherry tomatoes, halved
- 6 garlic, cloves, minced
- 1/4 cup olive oil
- 1/2 teaspoon red pepper flakes
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 1/4 cup fresh basil, chopped
- 2 tablespoons fresh parsley, chopped
For the Pasta
- 1 pound fresh pasta, such as fettuccine or spaghetti
- 1/2 cup Parmesan cheese, grated, for serving
- 1/2 cup pasta water, reserved from cooking pasta
Instructions
- 1
Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the minced garlic and red pepper flakes, cooking for 1 minute until fragrant, being careful not to burn the garlic.
⏱️ 2 min
- 2
Add the halved cherry tomatoes, dried oregano, salt, and black pepper to the skillet. Stir to combine. Bring the mixture to a gentle simmer, then reduce heat to medium-low, cover, and cook for 15-20 minutes, or until the tomatoes have softened and burst, releasing their juices. Mash some of the tomatoes with the back of a spoon to create a thicker sauce consistency.
⏱️ 20 min
- 3
While the sauce is simmering, bring a large pot of salted water to a rolling boil. Add the fresh pasta and cook according to package directions until al dente. Before draining, reserve about 1/2 cup of the starchy pasta water.
⏱️ 5 min
- 4
Once the tomatoes have burst and the sauce has thickened, stir in the fresh basil and parsley into the tomato mixture. Taste and adjust seasoning if necessary.
⏱️ 2 min
- 5
Drain the cooked pasta and add it directly to the skillet with the tomato sauce. Toss well to coat the pasta evenly. If the sauce seems too thick, add a tablespoon or two of the reserved pasta water at a time until it reaches your desired consistency.
⏱️ 3 min
- 6
Serve immediately, garnished with grated Parmesan cheese.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Cherry Tomato Garlic Pasta Sauce
Ingredients
For the Sauce
- 2 pounds cherry tomatoes, halved
- 6 garlic, cloves, minced
- 1/4 cup olive oil
- 1/2 teaspoon red pepper flakes
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 1/4 cup fresh basil, chopped
- 2 tablespoons fresh parsley, chopped
For the Pasta
- 1 pound fresh pasta, such as fettuccine or spaghetti
- 1/2 cup Parmesan cheese, grated, for serving
- 1/2 cup pasta water, reserved from cooking pasta
Instructions
- 1
Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the minced garlic and red pepper flakes, cooking for 1 minute until fragrant, being careful not to burn the garlic.
⏱️ 2 min - 2
Add the halved cherry tomatoes, dried oregano, salt, and black pepper to the skillet. Stir to combine. Bring the mixture to a gentle simmer, then reduce heat to medium-low, cover, and cook for 15-20 minutes, or until the tomatoes have softened and burst, releasing their juices. Mash some of the tomatoes with the back of a spoon to create a thicker sauce consistency.
⏱️ 20 min - 3
While the sauce is simmering, bring a large pot of salted water to a rolling boil. Add the fresh pasta and cook according to package directions until al dente. Before draining, reserve about 1/2 cup of the starchy pasta water.
⏱️ 5 min - 4
Once the tomatoes have burst and the sauce has thickened, stir in the fresh basil and parsley into the tomato mixture. Taste and adjust seasoning if necessary.
⏱️ 2 min - 5
Drain the cooked pasta and add it directly to the skillet with the tomato sauce. Toss well to coat the pasta evenly. If the sauce seems too thick, add a tablespoon or two of the reserved pasta water at a time until it reaches your desired consistency.
⏱️ 3 min - 6
Serve immediately, garnished with grated Parmesan cheese.
⏱️ 1 min