Pasta With Roasted Cherry Tomatoes
This pasta with roasted cherry tomatoes is a perfect weeknight meal that your whole family will enjoy. Imagine little sweet tomatoes roasted in extra virgin olive oil and served over freshly cooked pasta. Sprinkled with some Parmesan cheese! Yum. Get the ingredients ready and let’s cook!
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Why You Should Try This Recipe
- Simple recipe. Easy to make, easy to clean up.
- Packed with fresh tomatoes, lots of garlic, olive oil and fresh herbs.
- Family and budget-friendly. What kid doesn’t like pasta, right? Use spaghetti instead of penne pasta for more added fun.
There are some days when you are left with absolutely nothing in the fridge and there is no time for shopping and the kids are hungry! Yes, today was one of those days. All I had were two punnets of cherry tomatoes, I found some basil leaves in our herb garden, (which is a miracle!) And guess what? We had the most delicious dinner, amazing pasta with roasted cherry tomatoes.
📝 Recipe Ingredients
This is one of my favorite pasta recipes to make. It is not only super easy to prepare but it also requires a handful of simple ingredients.
- Pasta: use any pasta you like and don’t forget touse gluten-free pasta if following a gluten-free diet
- Grape or cherry tomatoes: Choose nice, ripe cherry tomatoes, they will taste sweet.
- Balsamic vinegar.
- Soy sauce. I know this one is very unexpected for Italian seasoning, but it really adds some great flavors to this delicious recipe. Use tamari sauce for a gluten-free version.
- Maple syrup. We will only need a little to balance the flavors.
- Fresh basil leaves.
- Fresh garlic: Lots of it 😁 NO, garlic powder won’t work. 😉
- Good quality extra-virgin olive oil.
See the recipe card below for a full list of ingredients 👇
👩🍳 How To Make Pasta With Roasted Cherry Tomato Sauce
Step 1: Preheat the oven to 180’C (360’F)
Step 2: Wash and drain the tomatoes. Prick each tomato with a sharp knife.
Step 3: Line a baking tray or a baking dish with some parchment paper.
Step 4: In a large bowl mix olive oil, fresh garlic (minced or grated), soy sauce, balsamic vinegar, maple syrup, basil leaves, and a pinch of salt. Add tomatoes and mix well so tomatoes are well-coated with the mixture.
Step 5: Roast the cherry tomatoes in the preheated oven for about 30 minutes. Check occasionally that they don’t burn. We want them perfectly blistered, juicy, and full of flavor.
Step 6: While the tomatoes are roasting, cook the pasta and, grate some Parmesan cheese.
Step 7: Drai the pasta and add it to the roasted cherry tomato sauce. Mix the pasta with the sauce, sprinkle some Parmesan cheese and black pepper. Serve with some fresh basil leaves.
And here you go, roasted cherry tomato pasta for dinner is ready. Sometimes it just has to be quick and this recipe is a perfect easy weeknight dinner.
☀️ Top Tips
- Reserve some pasta water before draining the noodles. The salty, starchy water is a great addition to the sauce if you need more liquid.
- If you are in a hurry cut your tomatoes in halves, it will reduce the roasting time.
More Easy Pasta Recipes
- Creamy Bow Tie Pasta Salad With Crispy Pancetta
- Easy Pasta With Crispy Prosciutto
- Easy Pesto Pasta with Chicken – One Pot Dinner
- Pasta Melanzane – Pasta with Eggplant and Tomato
❄️ How To Store
You have a number of ways how to store this delicious dish.
- Precook the sauce and refrigerate it in an air-tight container for 2-3 days. Add it to the freshly cooked pasta, toss for a couple of minutes over low heat to warm the sauce up and enjoy a quick dinner.
- Have some leftovers from dinner with pasta already mixed with the sauce? It will make a great cold lunch the next day. Take it out of the fridge an hour before serving so the pasta comes to room temperature. Add some extra parmesan cheese. Buon appetito!
If you tried this pasta with roasted cheryy tomatoes Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below.
Thank you! Elena
Pasta With Roasted Cherry Tomatoes
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Ingredients
- 500 grams pasta I use Buon Tempo gluten-free and wheat-free pasta
- 500 grams cherry tomatoes (aproximatelly 3 cups)
- 1/4 cup basil leaves torn
- ¼ cup Parmesan cheese grated
- 3 tablespoons soy sauce I use tamari
- 2 tablespoons balsamic vinegar
- 1 tablespoon extra virgin olive oil
- 1 tablespoon melted butter add an additional spoon of olive oil if you don't want to use butter.
- 2 garlic cloves minced
- 1 teaspoon maple syrup
- salt and pepper to season
Instructions
- Preheat the oven to 180°C and prepare a baking tray by lining it with some parchment paper.
- Wash and dry the 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.
- Mix olive oil, melted butter, balsamic vinegar, minced garlic, maple syrup, basil leaves and a pinch of salt.
- Toss tomatoes in the mixture.
- Transfer them to a baking tray and bake for 30 minutes. Check occasionally to make sure they aren’t burning.
- Meanwhile, cook your pasta according to the cooking instructions. Reserve ½ a cup of water before draining the pasta.
- 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.
- Season with salt and pepper, sprinkle fresh Parmesan on top and enjoy!
Notes
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- If you are in a hurry cut your tomatoes in halves, it will reduce the roasting time.
- Reserve some pasta water before draining the noodles. The salty, starchy water is a great addition to the sauce if you need more liquid.
- Use a large Dutch oven or a baking dish instead of a baking tray.
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Elena,
What is 2-3 punnets ripe cherry tomatoes? Does it mean pints?
Hi, punnet is 200-250 gramm. Approximately 3 cups of cherry tomatoes. Thank you for your question, I will update the recipe.
How good is this!! Everyone absolutely loved it. Thank you for sharing!
So happy to hear you enjoyed it, Nisha!