Cherry Tomato Pasta Sauce Jamie Oliver
Cherry Tomato Pasta Sauce Jamie Oliver is quick and easy to make, and it’s packed with flavor from fresh cherry tomatoes that caramelize and become beautifully jammy after a little stay in the oven. This more flavorful version of typical tomato sauce is prepared with basic ingredients like garlic, olive oil, basil, and thyme, and you’ll want to make batches all summer long!
Ingredients
- 8 ounces pasta of choice I use Fettucine
- 16 ounces cherry tomatoes
- 3 tablespoons extra virgin olive oil divided
- 3 cloves garlic more to taste
- ½ teaspoon dry oregano
- ½ teaspoon dry thyme
- ½ teaspoon dry parsley
- ½ teaspoon dry rosemary
- ¼ teaspoon salt
- ½ cup reserved pasta water see instructions #2
- ½ cup basil chiffonade sliced thinly
- shredded Parmesan optional for topping
- freshly ground black pepper to taste
Instructions
- Preheat the oven to 400 degrees Fahrenheit. Using parchment paper, line a half-sheet pan (optional).
- Cook the pasta according to the package directions. Before draining, save at least 1/2 cup of the cooked pasta water.
- Cut the garlic cloves into 2-3 pieces. On a sheet pan, arrange the cherry tomatoes and garlic. Drizzle with 2 tablespoons olive oil and coat with clean hands.
- Roast the cherry tomatoes and garlic for 20 minutes on the middle oven rack at 400°F. After 10 minutes, take the tomatoes from the oven and toss to ensure equal cooking. Return to the oven for 10 minutes, or until the cherry tomatoes have burst and the skins have shriveled.
- Preheat a medium saucepot to medium-high heat. Drizzle in 1 tablespoon of olive oil and add the dried herbs (oregano, thyme, parsley, rosemary). Cook for 30 seconds to a minute, stirring often to avoid scorching.
- Add the cherry tomatoes, garlic, and any liquid that has accumulated on the pan, salt, and 1/4 cup basil. To blend, stir everything together. To thin the sauce, add 1/4 cup of pasta water.
- Once the mixture is simmering, decrease the heat to low and let it be uncovered for 5 minutes. Thin with the remaining 1/4 cup pasta water as required. Check for salt.
- Serve the pasta with the cherry tomato sauce, leftover basil, freshly ground black pepper to taste, and a sprinkle of Parmesan cheese on top (optional). Enjoy!
Notes
- Because the Jamie Oliver recipe calls for pasta water, you must cook the pasta before making this sauce. Save at least 1/2 cup of cooked pasta water. If you do not want to boil the pasta, simply use an equivalent quantity of water and adjust the salt to taste.
- This Jamie Oliver recipe yields around 2-4 servings, depending on your appetite you may simply double or quadruple the recipe. The baking time will stay constant.
- Texture: As is, this is a thick sauce. To produce a smooth sauce, purée it in a blender or immersion mix it.
- Sweetness: Because cherry tomatoes are inherently delicious, I don’t add any sugar if you prefer a sweeter spaghetti sauce, add 1/2 teaspoon of white sugar.
- Herbs: Use 1 to 1/2 teaspoons fresh chopped herb in place of 1/2 teaspoons dried herb as required. Feel free to experiment with the herbs to your liking.
- Roasting a complete bulb of garlic will yield a more garlicky sauce. Slice the top inch of a garlic bulb and sprinkle with olive oil to make this. Cook for 45 minutes to an hour, wrapped in foil.
Nutrition
Calories: 329kcalCarbohydrates: 48gProtein: 9gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gSodium: 163mgPotassium: 396mgFiber: 3gSugar: 4gVitamin A: 723IUVitamin C: 27mgCalcium: 41mgIron: 2mg
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