Roasted Tomato Pasta
Roasted Tomato Pasta is a super easy, fresh, and delicious pasta recipe that is perfect for those summer cherry tomatoes! This is a dish that is simple enough for a cozy dinner with the family but also impressive enough to serve guests!
I planted a LOT of tomato plants this year, so I'm readying myself with a handful of tomato recipes. While I know I'll be making my Grilled Bruschetta Chicken and Baked Goat Cheese Dip with Roasted Tomatoes appetizer often, I had been dreaming of this pasta recipe for days and had to make it a reality.
The end result was as delicious as I had envisioned! The tomatoes are perfectly roasted and, along with the extra virgin olive oil, they make a super light but flavorful sauce for the pasta. I can tell this easy pasta recipe is going to be a staple all summer long.
Looking for other easy pasta recipes? Check out No Boil Pesto Chicken Pasta, Garlic Parmesan Chicken Pasta, and Boursin Pasta!
Why You'll Love This Recipe
- Easy - this recipe is super easy with minimal steps!
- Fresh - made with fresh tomatoes and basil, this pasta recipe is full of summer flavors.
- Crowd Pleaser - this recipe is super easy to make for a crowd, and is a recipe that everyone will love!
Jump to:
Ingredients
Cherry Tomatoes - fresh cherry tomatoes are the perfect size for roasting and making a pasta sauce.
Olive Oil - the tomatoes are tossed in olive oil to make the sauce for the pasta.
Garlic - fresh garlic cloves add a ton of garlic flavor to the tomatoes.
Balsamic Vinegar - this adds some flavor and acidity to the tomatoes.
Dried Italian Seasoning - Italian herbs typically include oregano, basil, rosemary, thyme, marjoram, parsley, and sage.
Fresh Basil - stirred in at the end for even more summer flavor.
Salt - to bring out the flavors.
Variations
Different Tomatoes - I find that cherry and grape tomatoes work best to roast because they hold their shape, but you could also use Roma tomatoes or heirloom tomatoes.
Different Herbs - if you have fresh herbs in your garden like oregano, thyme, or parsley, you could add those in addition to or instead of the basil.
Add More Vegetables - you could definitely add more vegetables to the tomatoes to roast along with them for the pasta. I think onion, shallots, zucchini, summer squash, and mushrooms would work well.
Add Olives - salty briny olives would be a delicious addition to this pasta! You could add them with the tomatoes and roast them or toss them in at the end.
Make a Creamy Sauce - if you don't want a chunky sauce, you can add the roasted tomatoes to a blender along with some water, milk, or cream and blend until smooth and creamy.
Step by Step Instructions
Photo 1. In a large bowl, toss together the halved cherry tomatoes, olive oil, vinegar, herbs, garlic, salt, and pepper.
Photo 2. Spread out in a 9x13" baking dish.
Photo 3. Roast in a preheated oven at 425 degrees F for 35-40 minutes and then toss the roasted cherry tomatoes with fresh basil.
Photo 4. Add cooked pasta to to the baking dish and toss to combine. Serve and enjoy! I like to top with Parmesan cheese and a drizzle of balsamic glaze.
Expert Tips
Storage - store leftovers in an airtight container in the fridge for 3-4 days.
Top with Cheese - you could top with Parmesan cheese, feta cheese, or goat cheese.
Gluten-Free - you can make this gluten free by simply using gluten-free pasta.
Recipe FAQs
Yes! Just cut them to about the size of ½ a cherry tomato. I think grape and Roma would be the best substitutes.
Yes! This recipe contains no animal products, so it is considered vegan, as long as you don't top it with Parmesan.
I love a longer pasta like spaghetti or angel hair. Fettuccine would work well, too.
Other Pasta Recipes to Consider
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, or take a photo and tag me on Instagram with #greensnchocolate.
Roasted Tomato Pasta
Ingredients
- 2 pints grape tomatoes
- ¼ cup olive oil
- 1 tablespoon fresh minced garlic
- 1 tablespoon balsamic or white balsamic vinegar
- 1 teaspoon Italian seasoning
- ½ teaspoon red pepper flakes optional
- ¼ cup fresh basil
Instructions
- Preheat the oven to 425 degrees F.
- In a large bowl, toss together the halved cherry tomatoes, olive oil, vinegar, herbs, garlic, salt, and pepper.
- Transfer the mixture to a 9x13" baking dish.
- Roast the mixture for 35-40 minutes, or until softened and roasted.
- Meanwhile, bring a large pot of water to boil and cook pasta according to package directions.
- Once the tomatoes are roasted, add fresh chopped basil and toss to combine.
- Toss the tomatoes with the cooked pasta. I like to add the pasta directly to the baking dish and then toss.
- Serve and enjoy! I like to serve it with fresh shaved Parmesan cheese and a drizzle of balsamic glaze.
