Hey there, pasta lovers! If you’re anything like me, you probably cherish those summer days when the garden is brimming with fresh produce, especially those plump and juicy cherry tomatoes. Today, I’m excited to share my favorite Cherry Tomato Pasta Sauce recipe with you. This recipe is a game-changer for weeknight dinners, bursting with flavor and oh-so-simple to make. Plus, it brings back warm memories of cooking with family and friends, making it a dish close to my heart.
What You’ll Need
Before diving into the steps, let’s gather everything we need. This recipe requires simple, fresh ingredients, making it a breeze to prepare. You’ll need pasta, olive oil, cherry tomatoes, garlic, fresh basil, salt, pepper, and a bit of sugar if needed.
How To Make
You can find the full, printable recipe at the bottom of this post (click the button above), but you can read a summary with step-by-step instructions and photos for each step below. Cook pasta in a large pot of boiling salted water until just undercooked; reserve 2 cups of pasta water before draining. Drain the pasta and set it aside. Meanwhile, heat the oil in a large, non-stick frying pan over medium heat, then add the garlic and cook for 30 seconds to a minute. (image 1) Add the tomatoes and season well with salt and add the pepper. (image 2) Cook, stirring occasionally, until some of the tomatoes burst and release their juices to form a sauce, 6–8 minutes. (image 3) Remove from heat and, using a large slotted spoon, scoop out one or two spoonful of the whole tomatoes and set aside. (image 4) Add the remaining tomato mixture to a blender or food processor and puree until smooth (after pureeing if there is too much skin or seeds to your liking, you can strain the sauce at this point into a bowl).(image 5) Return the mixture to the pan with the reserved whole tomatoes and cook over medium heat until it boils and thickens, about 3-5 minutes. Add the basil, taste and adjust seasoning with salt and sugar if needed. Add the pasta to the pan, stirring to coat and finish cooking, using reserved pasta water to loosen the sauce as needed. (image 6) This recipe was first published in 2015, but was republished with new photos and content in July of 2021. Erren’s Kitchen is written and produced for informational intentions only. We are not certified nutritionists, and the nutritional information found on this site has not been assessed or authorized by a nutritionist or the FDA. The nutritional information found in our recipes is offered as an estimate and should not be considered a guarantee or fact. The estimated data is provided as a courtesy and calculated through a third-party online nutritional calculator, spoonacular API. Although we do our best to provide accurate nutritional information, these figures should be considered rough estimates. Many factors, such as brands or products purchased and the nutritional fluctuations that naturally occur in fresh produce, can alter the effectiveness of the nutritional information in any recipe. Furthermore, various online calculators provide different results depending on their particular algorithms and nutrition fact sources. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
