Cherry Tomato Pasta Sauce
A quick and easy cherry tomato pasta sauce made with fresh tomatoes, garlic, olive oil and basil. Leave it chunky or blend until smooth for a simple homemade sauce that's perfect for pasta, gnocchi or meal prepping.
Servings: 2
Calories: 406kcal
Equipment
Ingredients
- 4 tbsp extra virgin olive oil
- 8 garlic cloves crushed (use fewer if you prefer a milder garlic flavour)
- 600 g cherry tomatoes
- Salt and freshly ground black pepper
- 20 g fresh basil leaves roughly torn
- 40 g grated Parmesan cheese optional
Instructions
- Heat the olive oil in a large frying pan over a medium heat.
- Add the crushed garlic and cook for around 30 seconds to 1 minute until fragrant, taking care not to let it brown. (Frozen crushed garlic works well too.)
- Add the cherry tomatoes, season with salt and black pepper and stir to coat them in the garlic oil.
- Cook for around 5 minutes, stirring occasionally. As the tomatoes begin to soften, gently press them with the back of a wooden spoon or silicone spatula to help release their juices.
- Continue cooking for a further 15 to 20 minutes, stirring occasionally, until the tomatoes have broken down into a rich, chunky sauce. Taste as you go and adjust the seasoning if needed.
- Meanwhile, cook your pasta according to the packet instructions, remembering to reserve a little of the pasta cooking water before draining.
- For a rustic sauce, stir the cooked pasta directly into the tomatoes. If the sauce is a little thick, add a splash of the reserved pasta cooking water until it reaches your preferred consistency.
- For a smoother sauce, blend the tomatoes with the basil leaves and Parmesan, if using, using an immersion blender, a jug blender or a food processor/chopper. Return the sauce to the pan if needed, then toss through the cooked pasta.
- Serve with extra grated Parmesan and a generous grinding of black pepper.
Notes
- If your tomatoes are quite acidic, stir in a pinch of sugar or a small drizzle of honey to balance the flavour.
- If the sauce tastes a little bland, try adding a little more salt, an extra grating of Parmesan or another few torn basil leaves.
- Reserved pasta cooking water is perfect for loosening the sauce and helping it coat the pasta.
- Store leftovers in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months.
Nutrition
Calories: 406kcal | Carbohydrates: 19g | Protein: 10g | Fat: 34g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 22g | Cholesterol: 17mg | Sodium: 386mg | Potassium: 769mg | Fiber: 3g | Sugar: 8g | Vitamin A: 2169IU | Vitamin C: 74mg | Calcium: 250mg | Iron: 3mg
