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Roasted Cherry Tomato Pasta

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Roasted Cherry Tomato Pasta is a simple, rustic dish made with sweet, oven-roasted cherry tomatoes, garlic, olive oil, and fresh basil tossed with pasta. It’s a comforting, flavorful vegetarian meal perfect for summer or any time of year.

  • Author: Sophia
  • Prep Time: 5 minutes
  • Cook Time: 45 minutes
  • Total Time: 50 minutes
  • Yield: 4 servings
  • Category: Dinner
  • Method: Roasted
  • Cuisine: Italian
  • Diet: Vegetarian

Ingredients

  • 12 oz linguine or spaghetti (or penne, rigatoni, ziti)
  • 1.5 lbs cherry tomatoes (or grape/plum tomatoes)
  • 45 garlic cloves, unpeeled
  • 3 tbsp extra virgin olive oil, divided
  • 1/4 tsp crushed red pepper flakes (optional)
  • 1 tsp kosher salt, plus more for pasta water
  • 1/3 cup fresh basil leaves, torn
  • Optional: grated Parmesan or pecorino cheese for serving

Instructions

  1. Preheat oven to 425°F. Line a baking sheet with parchment paper. Spread cherry tomatoes on the sheet, drizzle with 2 tbsp olive oil, and sprinkle with salt.
  2. Wrap garlic cloves in foil with a bit of olive oil and place on the sheet. Roast for 30 minutes.
  3. Once done, mash roasted garlic with the back of a knife or fork.
  4. In a large skillet, heat 1 tbsp olive oil over medium-low. Add mashed garlic and red pepper flakes, cook for 1 minute.
  5. Add roasted tomatoes and their juices. Simmer until the sauce thickens slightly.
  6. Meanwhile, boil pasta in salted water until al dente. Reserve 1 cup of pasta water.
  7. Add drained pasta to the tomato sauce. Stir and cook together for 1 minute, adding pasta water as needed to coat the pasta.
  8. Remove from heat. Stir in fresh basil and serve with a drizzle of olive oil and grated cheese, if using.

Notes

  • Top with burrata for extra creaminess.
  • Stir in olives, capers, or roasted peppers for variation.
  • Gnocchi is a great pasta swap for a heartier version.
  • Make the sauce ahead and freeze for up to 3 months.
  • Best with fresh basil—avoid dried for this recipe.

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