Pasta With Roasted Cherry Tomatoes

There are some days when you are left with absolutely nothing in the fridge and there is no time for shopping and kids are hungry! Yes, today was one of…

pasta with roasted tomatoes

There are some days when you are left with absolutely nothing in the fridge and there is no time for shopping and kids are hungry! Yes, today was one of those days. All I had were two punnets of cherry tomatoes. But guess what, we had the most delicious dinner. I made this amazing pasta with roasted cherry tomatoes. And here is how.

red and yellow cherry tomatoes

I roasted my cherry tomatoes in the oven for about 30 minutes in the mix of balsamic vinegar, soy sauce and garlic.

They came out perfectly blistered, juicy and full of flavor. While the tomatoes were roasting I cooked the pasta, gluten-free of course, and grated some Parmesan. Once the pasta was cooked, I mixed the roasted tomatoes with the pasta, sprinkled some Parmesan cheese on top and even found some basil leaves in our little herb garden. Which is a miracle, really. And here you go, dinner was ready. Sometimes it just has to be quick and this is a perfect addition to my simple, delicious and gluten-free recipes.

pasta with roasted tomatoes


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Pasta With Roasted Cherry Tomatoes

  • Total Time: 40 minutes
  • Yield: 4 1x


This delicious pasta dish comes together in no time! So easy to prepare, so much flavor. With freshly grated Parmesan, it so, so good!


  • 500 g gluten-free pasta ((I use Buon Tempo gluten-free and wheat free pasta))
  • 23 punnets ripe cherry tomatoes
  • 1 tbsp fresh basil leaves chopped ((optional))
  • ¼ cup Parmesan cheese, grated
  • 3 tbsp soy sauce
  • 2 tbsp balsamic vinegar
  • 1 tbsp extra virgin olive oil
  • 1 tbsp unsalted organic melted butter ((add an additional spoon of olive oil if you don't want to use butter))
  • 2 garlic cloves, minced
  • 1 tsp maple syrup
  • salt and pepper to season


  1. Preheat your oven to 180°C
  2. Start by washing your tomatoes and prick them with a sharp knife. If you are in a hurry cut your tomatoes in halves, it will reduce the roasting time.
  3. Mix olive oil, balsamic vinegar, minced galric, basil leaves and pinch of salt. Toss tomatoes with the mixture, place them on a baking tray and bake for 30 minutes. Check occasionally to make sure they aren't burning.
  4. Meanwhile, cook your pasta according to the cooking instructions. Reserve ½ a cup of water before draining them.
  5. When the tomatoes are roasted nicely, take the tray out and add cooked pasta to the tray and mix well. Add a little bit of the reserved water if the pasta is dry. Do not add too much, you don't want to dilute the flavour.
  6. Season with salt and pepper, sprinkle fresh Parmesan on top and enjoy!
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Cuisine: Italian


Did you make this recipe? 

Please let me know by leaving a comment below – it will make my day! You can also share a picture on Instagram with the hashtag #aisforappleau. Thank you!

pasta with roasted cherry tomatoes

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