Pasta With Roasted Cherry Tomatoes

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))
  • 2-3 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!