Quick and easy spicy cherry tomato sauce. Have dinner ready in less than 30 minutes!
What’s for dinner? It’s the question most of us face every night. This simple, flavorful pasta sauce is a fast solution for busy evenings—ready in about 25 minutes and perfect tossed with any pasta or served alongside grilled chicken or another protein.
A friend gave me farfalline zebra pasta—bow-tie shapes with squid ink stripes—and it calls for a light, delicate sauce. This spicy cherry tomato sauce complements that kind of pasta beautifully, but you can use any type you have on hand: spaghetti, angel hair, fusilli, or short shapes.
For more protein, try chickpea or red lentil pasta alternatives. The sauce itself relies on fresh tomatoes, garlic, and a touch of sweetness and heat to balance bright tomato flavor.
Spicy Cherry Tomato Sauce
This has become my favorite summer tomato sauce. It’s fast, fresh, and far more vibrant than most store-bought sauces. While the recipe calls for cherry tomatoes, grape tomatoes, mini heirlooms, or even plum tomatoes will work well.
These yellow cherry tomatoes are especially sweet and pretty. I buy them in bulk in summer and use them in everything from pastas to tarts.
Roughly chop the cherry tomatoes in a food processor or blender—pulse just enough to break them up. While you’re doing that, gently cook minced garlic in olive oil until fragrant, then add the chopped tomatoes with their juices to the pan.
Season with agave (or a pinch of granulated sugar), crushed red pepper flakes, and kosher salt. Bring the mixture to a boil, then reduce to a simmer and cook uncovered until the sauce thickens, stirring occasionally to prevent sticking or burning along the pot’s edges.
Serving Suggestions
Toss cooked pasta with a few spoonfuls of the sauce, finish with chopped fresh basil, a sprinkle of dried oregano if you like, and generous shavings of Parmesan. The sauce also makes a nice topping for crostini or a bright addition to a charcuterie board.
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently and add fresh herbs just before serving for the best flavor.
Spicy Cherry Tomato Sauce
Ingredients
- 4 cup cherry tomatoes
- 1 Tbsp olive oil
- 3 garlic cloves, minced
- ½ Tbsp agave syrup (or granulated sugar)
- 1 teaspoon crushed red pepper flakes (reduce to ¼–½ tsp for less heat)
- 1 teaspoon kosher salt
- Fresh chopped basil, to taste
- Dried oregano, to taste
- Shaved Parmesan cheese, for serving
- 8 oz pasta of choice, cooked to package directions
Instructions
- Place cherry tomatoes in a food processor or blender and pulse a few times until coarsely chopped.
- In a small saucepan, heat 1 Tbsp olive oil over medium-high heat. Add minced garlic and cook 30–45 seconds until fragrant.
- Add the chopped tomatoes and their juices to the pan. Stir in agave (or sugar), red pepper flakes, and salt. Bring to a boil over high heat.
- Reduce heat to low and simmer uncovered for 15–30 minutes, stirring occasionally, until the sauce thickens. Watch carefully so the tomatoes don’t burn on the edges or bottom.
- When the sauce is thick (about 20 minutes), remove from heat. If serving immediately, stir in fresh basil and a pinch of oregano. If storing, cool to room temperature before refrigerating; add fresh herbs when reheating.
Notes
Store leftover sauce in an airtight container in the refrigerator for up to three days.
Nutrition
Calories: 407 kcal, Carbohydrates: 69 g, Protein: 15 g, Fat: 8 g, Saturated Fat: 2 g, Sodium: 947 mg, Fiber: 4 g, Sugar: 9 g. Nutrition estimates are approximate.
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