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Quick Cherry Tomato Pasta Sauce: Easy 15-Minute Recipe

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A quick and easy cherry tomato pasta sauce that comes together in under 15 minutes using simple ingredients. Perfect for busy weeknights when you need a delicious, comforting meal fast.

Ingredients

Scale
  • 2 tablespoons extra-virgin olive oil
  • 4 cloves garlic, thinly sliced
  • 1 pint (about 2 cups or 300g) cherry tomatoes
  • ½ teaspoon red pepper flakes (optional)
  • ½ teaspoon kosher salt, plus more to taste
  • ¼ cup fresh basil leaves, torn
  • 8 ounces (225g) spaghetti, linguine, or any long pasta
  • ½ cup (120ml) reserved pasta water
  • Freshly grated Parmesan cheese, for serving (optional)

Instructions

  1. Start the pasta water. Fill your large pot with water — about 4 quarts for 8 ounces of pasta. Add a generous tablespoon of salt. The water should taste like the sea. Bring it to a rolling boil over high heat.
  2. While the water heats, prep your ingredients. Slice the garlic cloves thinly. Rinse the cherry tomatoes and pat them dry. Tear the basil leaves into small pieces and set them aside.
  3. Cook the pasta. Once the water is boiling, add the spaghetti. Stir it immediately to prevent sticking. Cook according to the package directions until al dente — usually 8-10 minutes. Before you drain the pasta, scoop out ½ cup of the starchy pasta water and set it aside. Then, drain the pasta in a colander. Do not rinse it.
  4. Start the sauce. While the pasta is cooking, place your large skillet over medium heat. Add the 2 tablespoons of olive oil. Let it warm for about 30 seconds — it should shimmer, not smoke. Add the sliced garlic and the red pepper flakes (if using). Cook for 45-60 seconds, stirring constantly, until the garlic is fragrant and just starting to turn golden.
  5. Add the cherry tomatoes. Carefully add the cherry tomatoes to the skillet. They may sputter a bit — that’s normal. Sprinkle with the ½ teaspoon of salt. Let them cook undisturbed for about 2 minutes. You’ll see the skins start to blister and wrinkle.
  6. Crush the tomatoes. Using the back of your wooden spoon or a potato masher, gently press down on the tomatoes to burst them. Stir everything together. Let it simmer for 3-4 minutes, stirring occasionally, until the sauce has thickened slightly and reduced.
  7. Combine pasta and sauce. Add the drained spaghetti directly to the skillet with the sauce. Pour in about ¼ cup of the reserved pasta water. Using your tongs, toss the pasta vigorously with the sauce for 1-2 minutes. If the sauce looks too thick, add a splash more pasta water. If it looks too thin, let it cook for another minute.
  8. Finish with basil. Remove the skillet from the heat. Add the torn basil leaves and toss once more. Taste the pasta and add more salt if needed.
  9. Serve immediately. Divide the pasta between warm bowls. Top with a generous shower of freshly grated Parmesan cheese.

Notes

Reserve more pasta water than you think you need. Use a potato masher for the tomatoes for easier crushing. Let the sauce rest for a minute before serving for better absorption. The sauce tastes even better the next day.

Nutrition

Keywords: quick cherry tomato pasta sauce, easy 15-minute recipe, weeknight dinner, simple pasta sauce, cherry tomato sauce

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