Spaghetti with Crushed Cherry Tomato Sauce Recipe

Spaghetti with Crushed Cherry Tomato Sauce Recipe
Easy crushed tomato pasta
Maryse Chevriere

Easy crushed tomato pasta

Here's everything you need to know about this spaghetti recipe: It's inexpensive, easy to make, and delicious. Put simply, it's the ultimate quick-fix pasta dish.

Click here to see 6 Quick and Easy Pasta Recipes

Click here to see 8 Easy Vegetarian Dishes.

Deliver Ingredients


  • 2 cloves garlic, finely sliced
  • 2-3 tablespoons olive oil
  • 1 box cherry tomatoes
  • 1 tablespoon red pepper flakes
  • Salt, to taste
  • ½ pound spaghetti
  • Parmesan cheese, for garnish


In a medium saucepan over medium-low heat, sauté the garlic in olive oil for about 1-2 minutes — you want the slices to start to get tender but not burn.

Raise the heat to medium and add in the cherry tomatoes, stirring occasionally until they start to blister and soften. Now comes the fun part: crush all of the tomatoes with the back of a wooden spoon (just be mindful of the juice that squirts out, you might not want to be wearing white). Mix in the red pepper flakes and season with salt to taste.

While the sauce is cooking, put a pot of water on to boil and cook the spaghetti. When ready, add the pasta to the sauce and toss.

To serve, garnish with a sprinkling of shaved or grated Parmesan cheese.

Spaghetti Shopping Tip

Italian food is about simplicity and letting the ingredients shine. So make sure you get ingredients that are great quality and flavor. Farmers markets and specialty stores will have great produce and products. Just be sure to have some great olive oil.

Spaghetti Cooking Tip

Unlike other highly regarded cuisines, Italian cooking is usually simple to make with many dishes having only 4 to 8 ingredients. Italian cooks rely chiefly on the quality of the ingredients rather than on elaborate preparation.

Spaghetti Wine Pairing

Cabernet sauvignon, cabernet franc, merlot, malbec, mourvèdre, Rhône blends, zinfandel, petite sirah, nero d'avola, primitivo, sangiovese, or carménère with meat- or tomato-based sauces; grenache or chardonnay with cream-based sauces; pinot gris/grigio, albariño, or other fresh white wines (for instance, soave, Italian sauvignon, or grillo) with seafood pasta; nebbiolo, dolcetto, or barbera with most non-seafood pasta.