Roasted cherry tomato pasta is one of my favorite ways to enjoy pasta when I want something both simple and full of flavor. The roasted tomatoes burst with sweetness, the garlic adds depth, and the fresh basil brings brightness to the whole dish. With just a few ingredients, I can turn out a pasta dinner that feels rustic and satisfying.

Why You’ll Love This Recipe

I love this recipe because it transforms humble cherry tomatoes into a rich, savory sauce without needing hours of cooking. The roasting brings out a sweetness and slight smokiness that pairs beautifully with garlic and olive oil. I also like that it’s so versatile—I can serve it as-is for a light dinner, or dress it up with burrata, olives, or even roasted peppers for something more indulgent. Plus, it’s a great way to use up tomatoes that aren’t quite perfect for salads.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• linguine or spaghetti (penne, rigatoni, or ziti work too)

• cherry tomatoes (or grape/plum tomatoes if needed)

• garlic cloves

• extra virgin olive oil

• crushed hot red pepper flakes (optional)

• kosher salt

• fresh basil

Directions

1. Preheat the oven to 425°F. Line a baking sheet with parchment paper and place the cherry tomatoes on it. Drizzle with olive oil and sprinkle with kosher salt. Wrap garlic cloves in foil with a touch of olive oil and place them on the same sheet. Roast for about 30 minutes.

2. Remove from the oven and mash the roasted garlic cloves with the back of a knife or fork.

3. Heat a large pan over medium-low, add the remaining olive oil and garlic, and sauté for a minute. Add red pepper flakes and cook briefly.

4. Add the roasted tomatoes and their juices to the pan. Cook until the sauce thickens slightly.

5. Meanwhile, boil pasta in salted water until al dente. Reserve a cup of pasta water.

6. Toss the pasta with the tomato sauce, adding a splash of pasta water if needed. Cook together for about a minute.

7. Remove from heat, stir in fresh basil, and serve with a drizzle of good olive oil and optional grated cheese.

Servings and timing

This recipe serves 4 people. Prep time is about 5 minutes, cook time is 45 minutes, making the total time around 50 minutes.

Variations

I like to switch things up sometimes. Here are some of my favorite variations:

• Add burrata on top for a creamy finish.

• Stir in Kalamata olives and capers for a briny kick.

• Roast red peppers alongside the tomatoes for an extra smoky sweetness.

• Swap the pasta for gnocchi for a heartier version.

• Add shredded mozzarella or Parmesan for a more cheesy, comforting dish.

Storage/Reheating

I can store leftovers in the fridge for up to 5 days. To reheat, I usually warm it gently in a skillet with a splash of water or olive oil, or I microwave it if I’m in a rush. The sauce can also be made ahead and frozen for up to 3 months, which makes weeknight meals even easier.

FAQs

Can I make this pasta ahead of time?

Yes, I can make the sauce ahead and store it in the fridge or freezer. For the pasta, I prefer to cook it fresh, but I can parboil it and finish cooking right before serving if needed.

Can I use different types of tomatoes?

I like cherry or grape tomatoes best, but plum tomatoes also work well. Larger tomatoes like beefsteak tend to have too much liquid.

Do I have to use fresh basil?

Yes, fresh basil really makes a difference. I wouldn’t recommend dried basil here—it just doesn’t add the same flavor.

What type of pasta works best?

I usually go with linguine or spaghetti, but short pastas like penne or rigatoni work well too, especially if I want a heartier bite.

Can I add protein to this dish?

Yes, I sometimes add grilled chicken, shrimp, or even Italian sausage for extra protein without losing the freshness of the sauce.

Conclusion

This roasted cherry tomato pasta is one of those meals I never get tired of making. It’s simple, flavorful, and endlessly adaptable. Whether I stick to the classic version or dress it up with extras like burrata or olives, it always feels like the perfect balance of rustic comfort and fresh, garden-inspired flavor.