Print

Easy Small Batch Cherry Tomato Basil Pasta Sauce Recipe

cherry tomato basil pasta sauce - featured image
Print Recipe

This quick and forgiving cherry tomato basil pasta sauce turns simple ingredients into a rich, velvety sauce in under 25 minutes. Perfect for a solo dinner or a cozy meal for two, it’s comfort food that feels fancy.

Ingredients

Scale
  • 1 pint cherry tomatoes (about 2 cups or 300g)
  • 3 tablespoons extra virgin olive oil
  • 4 cloves garlic, thinly sliced
  • 1/4 cup fresh basil leaves, roughly chopped (plus more for garnish)
  • 1/2 teaspoon kosher salt (plus more to taste)
  • 1/4 teaspoon black pepper, freshly ground
  • Pinch of red pepper flakes (optional)
  • 1 tablespoon unsalted butter (optional)
  • 8 ounces pasta (such as spaghetti, linguine, rigatoni, or orecchiette)
  • Freshly grated Parmesan cheese, for serving

Instructions

  1. Start the pasta water. Fill a large pot with about 4 quarts of water and bring to a rolling boil over high heat. Add a generous tablespoon of salt once it boils.
  2. Prepare the tomatoes. Rinse the cherry tomatoes and pat them dry. Leave them whole, or halve any especially large ones.
  3. Slice the garlic. Peel 4 cloves of garlic and slice them thinly.
  4. Cook the garlic. Heat a large skillet over medium heat and add 3 tablespoons of olive oil. Once the oil shimmers, add the sliced garlic and optional red pepper flakes. Cook for about 1 minute, stirring constantly, until fragrant and just starting to turn golden.
  5. Add the tomatoes. Carefully add the cherry tomatoes to the skillet. Season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Stir well.
  6. Let them cook. Cook over medium heat, stirring occasionally, for about 8 to 10 minutes, until the tomatoes soften and burst. Use a wooden spoon to gently press down on any stubborn tomatoes.
  7. Cook the pasta. About 5 minutes after adding the tomatoes, add the pasta to the boiling water. Cook according to package directions until al dente. Before draining, reserve about 1 cup of starchy pasta water.
  8. Finish the sauce. Once the tomatoes have mostly broken down and the sauce looks thick and jammy, remove the skillet from the heat. Stir in the chopped fresh basil and optional butter until melted and glossy.
  9. Combine everything. Add the drained pasta directly to the skillet with the sauce. Toss over low heat, adding reserved pasta water 1/4 cup at a time until the sauce reaches desired consistency.
  10. Serve immediately. Divide the pasta between bowls. Top with freshly grated Parmesan cheese and extra basil leaves if desired.

Notes

For best results, don’t crowd the pan; let tomatoes sizzle. Add basil at the very end off the heat to prevent blackening. Taste as you go and adjust seasoning. The sauce can be made ahead and stored in the refrigerator for up to 5 days or frozen for up to 3 months.

Nutrition

Keywords: cherry tomato sauce, basil pasta sauce, small batch, quick pasta sauce, easy weeknight dinner, homemade tomato sauce

Find it online: https://perkypan.com/easy-small-batch-cherry-tomato-basil-pasta-sauce-recipe/