Cherry Tomato Marinara



1 tablespoon olive oil

1 yellow onion, thinly sliced

4-6 garlic cloves, thinly sliced

3 tablespoons tomato paste

1/2 teaspoon crushed red pepper, plus more for serving

16-20 oz cherry tomatoes, halved

Kosher salt 

16oz spaghetti

2 tablespoons basil, chopped, optional

1 oz parmesan, grated, optional

1 tablespoon butter, optional



  1. Bring a large pot of generously salted water to a boil. 
  2. To a high sided skillet on medium-high heat, add the olive oil and onions. Sauté the onions until they’re translucent and beginning to brown around the edges, about 5-7 minutes.
  3. Add the garlic, tomato paste, and crushed red pepper, and stir to coat the onions and garlic in tomato paste. Cook until the tomato paste turns a deep shade of red, about 3-5 minutes. Add the heirloom cherry tomatoes, season with a generous amount of kosher salt, and stir. Cook, stirring often, until the tomatoes begin to release their juices, about 5 minutes. Add 1 cup of water, and bring to a heavy simmer, stirring occasionally, until the sauce has reduced and the flavors have come together .
  4. In the meantime, add the spaghetti and cook for 1 minute less than suggested by the package, usually around 9 minutes. 
  5. Transfer the pasta straight into the sauce and toss to coat, using pasta water as needed to loosen the sauce.
  6. Remove from the heat. Optionally, add the fresh basil, parmesan, and butter and toss to coat.
  7. Serve with more basil, parmesan, and crushed red pepper flakes. 

October 7, 2021

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