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Quick Cherry Tomato Sauce with Spaghetti

Quick Cherry Tomato Sauce with Spaghetti
Recipe Date:
December 13, 2014
Serving Size:
Cook Time:
Imperial (US)
  • 2 pints fresh cherry tomatos
  • 1/4 cup Extra Virgin Olive Oil or Grapeseed Oil
  • salt and pepper to taste
  • 1 tsp chili flakes
  • 3 cloves garlic, thinly sliced or grated
  • 3 tbsps capers, drained
  • 1/2 cup dry white wine (like Pinot Grigio or Pinot Bianco)
  • handful of flat leaf parsley
  • basil leaves, torn
  • 1 lb spaghetti
  • grated Pecorino cheese

Heat a pot of salted water to boil for the pasta.

Halve the cherry tomatoes.

Heat 1/4 cup olive or grapeseed oil in a large skillet over medium to medium-high heat. Add the chili flakes, garlic, and capers and swirl around for 2-3 minutes; add the 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.

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