Fresh Cherry Tomato Pasta Sauce with Garlic and Basil
Fresh cherry tomatoes, garlic, olive oil, and basil come together in 30 minutes for a bright, jammy pasta sauce that tastes nothing like the stuff from a jar.
Servings: 4 servings
Calories: 425.51kcal
Ingredients
- 12 ounces pasta of choice I used spaghetti
- 2 tablespoons olive oil
- 4 cloves garlic minced
- 2 pints cherry tomatoes
- ½ teaspoon red pepper flakes
- Salt and black pepper to taste
- ¼ cup fresh basil torn
- Parmesan cheese for serving
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve 1 cup of pasta water before draining.12 ounces pasta of choice
- While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the garlic and cook for about 30 seconds, stirring often, until fragrant.2 tablespoons olive oil, 4 cloves garlic
- Add the cherry tomatoes, red pepper flakes, salt, and black pepper. Cook for 15–20 minutes, stirring occasionally, until the tomatoes burst and release their juices. Use the back of a spoon to gently press the tomatoes as they soften.2 pints cherry tomatoes, ½ teaspoon red pepper flakes, Salt and black pepper
- Add the cooked pasta to the skillet and toss to coat. Add a splash of reserved pasta water as needed to loosen the sauce and help it cling to the pasta.
- Remove from the heat and stir in the fresh basil. Serve with Parmesan cheese.¼ cup fresh basil, Parmesan cheese
Video
Notes
- Don't skip the pasta water. The starch helps the sauce emulsify and cling to the pasta. Start with ¼ cup and add more as needed.
- Cook the tomatoes low and slow. Medium heat for the full 15–20 minutes gives you the best flavor and texture. High heat causes the liquid to evaporate too quickly.
- Season as you go. Taste the sauce after the tomatoes burst and adjust salt, pepper, and red pepper flakes to your preference before adding the pasta.
- Fresh basil only. Add it off the heat so it stays bright. Dried basil won't give you the same result.
- Garlic moves fast. It only needs 30 seconds. If it starts to brown before the tomatoes go in, it'll turn bitter.
- Leftovers keep in the fridge for up to 4 days. The sauce alone (without pasta) freezes well for up to 3 months.
Nutrition
Serving: 1serving | Calories: 425.51kcal | Carbohydrates: 74.15g | Protein: 13.61g | Fat: 8.61g | Saturated Fat: 1.24g | Polyunsaturated Fat: 1.35g | Monounsaturated Fat: 5.3g | Sodium: 326.62mg | Potassium: 726.88mg | Fiber: 4.55g | Sugar: 8.21g | Vitamin A: 1310.43IU | Vitamin C: 55.15mg | Calcium: 53.05mg | Iron: 2.9mg
