This video is unavailable because we were unable to load a message from our sponsors.

If you are using ad-blocking software, please disable it and reload the page.
Playing Quick Cherry Tomato Sauce & Spaghetti


  • 2 pints fresh cherry tomatoes
  • About cup EVOO
  • Salt and pepper
  • 1 fresh red chili pepper, Italian cherry or Fresno, seeded and finely chopped, or 1 teaspoon chili flakes
  • 3-4 cloves garlic, thinly sliced or grated
  • 3 tablespoons capers, drained
  • cup white vermouth or cup dry white wine
  • A handful of flat-leaf parsley
  • A few leaves basil, torn
  • 1 pound spaghetti
  • Grated pecorino cheese


Serves: 4


Heat a pot of water to boil for pasta.

Halve cherry tomatoes.

Heat cup EVOO, 4 turns of the pan, in large skillet over medium to medium-high heat, chili pepper, garlic, capers and swirl around 2 or 3 minutes, add vermouth or wine, tomatoes and season with salt and pepper, add herbs and simmer while pasta cooks, 8-10 minutes.

Cook pasta in salted water. Reserve about cup starchy water and drain pasta, add water and pasta to sauce and toss 1-2 minutes, top with cheese and serve immediately.