Smashing some of the tomatoes as they cook helps create a chunky sauce, while others stay whole for juicy surprises in every bite.
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Ingredients
4 servings
Step 1
Heat ½ cup oil in a large heavy pot over low. Add garlic and cook, stirring often with a wooden spoon, until softened but not browned, about 2 minutes.
Step 2
Increase heat to medium and add tomatoes, basil sprigs, red pepper flakes, and 1½ tsp. salt. Cook, stirring to coat, until some of the tomatoes begin to burst and release their juices, about 4 minutes. Smash some but not all of the tomatoes with the spoon to help release their liquid, then continue to cook, stirring occasionally, until a chunky, thickened sauce forms (about half the tomatoes should still be intact), 10–12 minutes. Taste and add sugar if sauce is too tart and add more salt if needed. Pluck out and discard basil sprigs.
Step 3
Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente.
Step 4
Drain pasta, add to pot with sauce, and cook, stirring, until coated, about 1 minute. Remove from heat and stir in 1 oz. Parmesan.
Step 5
Divide pasta among bowls; drizzle with oil. Top with more Parmesan and 1 cup basil leaves.
Leave a Review
Reviews (19)
Back to TopExcellent, make it all the time
Mona Guterman
Kibbutz Naan, Israel
4/12/2023
Simply delicious
Anonymous
Herndon VA
9/27/2022
This recipe has become one of my favorites. So simple and so tasty. Nice light pasta dish especially good in the warmer months
Lisa M
New Jersey
8/4/2022
Super bland. I love roasted tomatoes but this recipe just didn't do it for us. At a minimum I would add Greek olives, capers and maybe even prosciutto. But there are so many other great recipes out there I am not even going to give it another go.
Subie
Chicago
5/22/2022
I broiled mine under the salamander instead. Loved the presentaion with thecaharred tomatos.
Wendy Fischer
Pocono Mpuntains, Pa
12/14/2021
Lolo! This was super easy and delish! Made as is, but extra Parma bd chopped fresh basil on top. Hadgrape, cherry and heirloom tomatoes. Used gluten free spaghetti which was surprisingly good! Yum!
Rita Joy
Vancouver, BC, Canada
11/28/2021
One of our favorite recipes. Easy to halve for two. I halve everything except the Parmesan cheese and it’s a great one dish meal. I’ve made it with a variety of tomatoes from our garden. Just cut down larger tomatoes to the size of cherry tomatoes.
Sandra
Atwater, CA
10/5/2021
So simple and so delicious. Light pasta recipe especially good in the summer. I make it over and over!
Lisa M
New Jersey
9/4/2021
I left the cherry tomatoes whole and cooked per recipe but was a bit short so quartered some yellow and red larger tomatoes tossed in little bit of oil and roasted them at 400 on a sheet pan for 12 minutes then added them to the cherry tomatoes after some had burst at the 4 minute mark. Cooked per rest and it was delicious. The larger tomatoes needed to have skins picked out along with bunches of basil. This was very good and I will make it again. Certainly didn’t miss meat.
Kiwi
Nw Wisconsin
9/2/2021
Just what I needed to use the gallons of cherry tomatoes from the garden. The skins on ours are really thick, so I used long cooking tweezers to remove most of the skins as it cooked. Now, to the freezer for all my marinara needs.
lborella7345
Texas
6/25/2021
OMG! This was UNBELIEVABLY good and easy.
Anonymous
12/20/2020
Fast, easy and tasty! What more can you ask?
earodgers
Philly
10/2/2020
I can't even believe how simple and delicious this was! I'm sure it helped to use cherry tomatoes and basil fresh from the garden. My husband and I could have fallen face first into our pasta bowls and said "forget it" to the forks. Fortunately, manners prevailed. The only downside? It took twice as long to clean my stove as it did to make the sauce. There was a whole lot of sizzling and splattering when the tomatoes went into the hot oil. Next time I might try a pot instead of a skillet.
RCKimmo
Southern California
9/30/2020
What an easy and delicious way to use the last cherry tomatoes of the season. Definitely making this again.
eskiedoc
NJ
9/19/2020
This recipe was pretty decent for a quickish sauce, but not my all time favorite. Part of the issue was that I used a mix of cherry tomatoes and regular sized tomatoes, which took much longer to cook down to the right consistency. I didn't add sugar but I added a bit of butter at the end to cut the acidity and I think that helped. Overall a good and easy recipe, but not blown away by it.
cirish
Colorado
9/9/2020
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