This Cherry Tomato Spaghetti Sauce is roasted in the oven, making it an easy, hands-off dinner recipe. It is packed with flavor from roasted garlic, Calabrian chilis and fresh basil. And you only need 9 ingredients to make it!
Pasta is my favorite thing to make for a quick, weeknight dinner. I have all kinds of pasta recipes on my site, from 15-minute Miso Pasta, to 30-minute Harissa Pasta or even my ultra creamy Vegan Vodka Sauce. There are so many possibilities when it comes to pasta!
And today I am making a classic: Cherry Tomato Spaghetti Sauce. This is a dish I ate almost every single day in Italy for good reason. It is fresh, flavorful and simple. And when I got home, I started making it because it is quick, easy and perfect for any night of the week! So let's make it.
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Why You'll Love This Recipe
- This recipe uses basic, easy-to-find ingredients.
- And it is so easy to make!
- This Roasted Cherry Tomato Spaghetti Sauce is vegan and dairy-free.
- It's packed with flavor from roasted garlic and fresh basil.
- And most importantly, it's absolutely delicious!
Ingredients
Cherry Tomatoes: This recipe uses 2 pints of cherry tomatoes! I don't recommend any other type of tomato for this recipe. Cherry tomatoes have the most flavor year-round.
Spaghetti: I love spaghetti for this recipe, but you can use any pasta you like.
Butter: In addition to extra virgin olive oil, I use some butter in this recipe for richness and flavor. I used Miyoko's Oat Milk Butter.
Basil: Don't skip the fresh basil! It makes a big difference in this recipe.
Calabrian Chili Peppers: If you don't like spicy food, you can leave the Calabrian chilis out of this Cherry Tomato Spaghetti Sauce. And if you can't find them, use ¼ teaspoon of crushed red pepper flakes!
Instructions
Step 1. In a large, Dutch oven or a braiser, combine cherry tomatoes, garlic cloves, olive oil, salt and pepper.
Then, roast them in a 375* F oven for about 40 minutes, or until the tomatoes have started to burst and the garlic cloves are soft.
Step 2. Use a fork to mash the garlic cloves, then use a potato masher to mash the tomatoes.
Be careful here! The tomato juice is hot.
Step 3. Next, add the butter and chopped Calabrian chilis and stir to combine.
Step 4. Then, add spaghetti and reserved pasta water and toss well to coat the pasta.
Top with chopped fresh basil, and toss once more. Serve!
What to Serve it With
- A simple salad with Tahini Caesar Dressing
- Fennel Cucumber Salad
- Vegan Focaccia
- Lillet Spritz
Recipe FAQs
To store, transfer the spaghetti into an airtight container and store in the refrigerator for up to 4 days.
No! The peels become soft throughout the cooking process.
If the texture bothers you, use an immersion blender to blend the finished sauce smooth.
Add a little tomato paste or butter. Or both! Both add a delicious umami and richness to tomato sauce.
Expert Recipe Tips
When choosing a pan to roast the cherry tomatoes in, keep in mind that the spaghetti is tossed in the same pan, so it needs to be large!
Be very careful when mashing the roasted cherry tomatoes! The juice is very hot.
The garlic cloves should be left whole for roasting. If you chop them, they may burn.
Looking for More Simple Dinner Ideas?
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📖 Recipe
Cherry Tomato Spaghetti Sauce
Equipment
- 1 Dutch Oven or Braiser
- 1 4 Quart Saucepan
- 1 Cutting Board
- 1 Knife
Ingredients
- 24 oz Cherry Tomatoes
- 3 large Cloves of Garlic, left whole
- 1 tablespoon Extra Virgin Olive Oil
- ½-3/4 teaspoon Kosher Salt
- Black Pepper to Taste
- 2 tablespoon Butter I used Miyoko's Oat Milk Butter
- 1 tablespoon Calabrian Chili Paste Optional
- ¼ Cup Chopped Basil Leaves
- 12 oz Spaghetti
Instructions
- Preheat oven to 375* F.
- In a large Dutch oven or braiser, combine cherry tomatoes, garlic cloves, olive oil, salt and pepper. Toss to coat, then roast in a 375* F oven for 38-43 minutes.24 oz Cherry Tomatoes, 3 large Cloves of Garlic, left whole, 1 tablespoon Extra Virgin Olive Oil, ½-3/4 teaspoon Kosher Salt, Black Pepper to Taste
- During the last ten minutes of roasting, cook the pasta in a large pot of salted water according to the package directions. Reserve ¼ cup of pasta water when draining the pasta!12 oz Spaghetti
- Once the garlic is tender and the cherry tomatoes are soft and begin to burst, remove them from the oven. Use a fork to smash the garlic cloves well. Then, use a potato masher to burst the cherry tomatoes. Be careful here- the tomato juice is very hot.
- Add the butter and Calabrian chili paste and stir. Then, add the cooked pasta along with ¼ cup of pasta water. Toss well to coat the spaghetti. Then, add the basil and toss once more. Serve.2 tablespoon Butter, 1 tablespoon Calabrian Chili Paste, ¼ Cup Chopped Basil Leaves
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