Spaghetti with Cherry Tomato Sauce | CookOS

Spaghetti with Cherry Tomato Sauce

Name: Spaghetti with Cherry Tomato Sauce
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 3 tbsp olive oil; 1 pint cherry tomatoes; 6 cloves garlic; 2 tbsp tomato paste; salt, to taste; 1 lb spaghetti; pasta water, as needed; 2 tsp pesto; 1 tbsp extra virgin olive oil, for finishing; grated Parmesan cheese, for serving

This spaghetti with cherry tomato sauce is a light, fresh Italian pasta dish built on burst tomatoes and garlic, finished with pesto and Parmesan for bright, layered flavor.

🌍Italian 🏷️Pasta 🏷️Spaghetti 🏷️Cherry tomato 🏷️Tomato sauce Weeknight

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Total

25 min

Servings

Difficulty

Easy

Est. Cost

$20–$33

Recipe Source

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Ingredients

3 tbsp olive oil
1 pint cherry tomatoes
6 cloves garlic
2 tbsp tomato paste
salt, to taste
1 lb spaghetti
pasta water, as needed
2 tsp pestooptional
1 tbsp extra virgin olive oil, for finishingoptional
grated Parmesan cheese, for servingoptional

10 Ingredients

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Instructions

1
Heat olive oil in a large skillet over medium-high heat.
2
Add the cherry tomatoes to the hot skillet and cook, shaking the pan occasionally, until they begin to blister and burst.
3
Add the smashed garlic cloves and cook for another minute until fragrant.
4
Stir in the tomato paste and cook for one minute.
5
Season with salt, stir, and let the sauce simmer, allowing the tomatoes to break down completely.
6
Meanwhile, cook spaghetti in a large pot of salted boiling water according to package directions until al dente.
7
Using tongs, transfer the cooked spaghetti directly from the pot to the skillet with the sauce. Do not drain all the pasta water.
8
Add a splash of the starchy pasta water to the skillet to help create a creamy sauce.
9
Toss the spaghetti continuously until the sauce thickens slightly and coats the noodles.
10
Stir in the pesto.
11
Finish with a drizzle of extra virgin olive oil and toss one last time.
12
Serve immediately, topped with freshly grated Parmesan cheese.

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Tips & Notes

Pro tips

Cook cherry tomatoes over medium-high heat uncovered for 8–10 minutes to allow their juices to evaporate and their sweetness to concentrate.
Add pasta water (1–2 tablespoons) when tossing to emulsify the sauce and help it cling to the spaghetti.
Stir in pesto and extra virgin olive oil off the heat, just before serving, to preserve the fresh basil flavor.
Taste and adjust salt carefully—the Parmesan adds savory depth, so season gradually.

Substitutions

Cherry tomatoes → grape tomatoes or halved regular tomatoes (similar cooking time and sweetness)
Pesto → fresh basil (tear and stir in at the end) or basil oil
Extra virgin olive oil (finishing) → good-quality regular olive oil

Storage & make-ahead

Store cooled sauce in an airtight container for up to 3 days. Reheat gently on the stovetop; add a splash of water if needed. Best served fresh; sauce does not freeze well.

Common Questions

Should I burst the cherry tomatoes or leave them whole?

Cook them until they blister and soften (about 8–10 minutes), which releases their juices and concentrates sweetness. They'll naturally burst or collapse into the sauce.