November 9, 2023 Rachael Ray

Quick Cherry Tomato Sauce and Spaghetti Recipe

This quick and light recipe makes use of summer's tomatoes and will get you in and out of the kitchen in no time!

Whip up a fresh, vibrant cherry tomato sauce in minutes—perfect for when you need a quick pasta fix! Sauté chili, garlic, and capers in olive oil, then add vermouth, tomatoes, and fresh herbs for a flavor-packed sauce. Toss it with your al dente spaghetti, add a little starchy pasta water to marry it all together, and finish with a generous sprinkle of pecorino. Simple, fresh, and totally satisfying!

Ingredients

2 pints fresh cherry tomatoes
About 1/4 cup extra virgin olive oil (EVOO)
Salt and pepper
1 fresh red chili pepper, Italian cherry or Fresno, seeded and finely chopped, or 1 teaspoon chili flakes
3-4 cloves garlic, thinly sliced or grated
3 tablespoons capers, drained
1/4 cup white vermouth or 1/2 cup dry white wine
A handful of flat leaf parsley
A few leaves basil, torn
1 pound spaghetti
Grated pecorino cheese

Directions

Heat a pot of water to boil for the pasta.

Halve the cherry tomatoes.

Heat 1/4 cup EVOO, 4 turns of the pan, in large skillet over medium to medium-high heat. Add the chili pepper, garlic and capers and swirl around for 2-3 minutes; add the vermouth or wine and the tomatoes and season with salt and pepper. Add the herbs and simmer while the pasta cooks, 8-10 minutes.

Cook the pasta in salted, boiling water. Reserve about 1/2 cup of the starchy cooking water and drain the pasta. Add the reserved starchy cooking water and the pasta to the sauce and toss for 1-2 minutes. Top with cheese and serve immediately.

Tags:Pasta, Quick + Easy, undoRS