Roasted cherry tomato pasta is a simple pasta dish that can be served hot or cold. Juicy cherry tomatoes and garlic are coated in olive oil and spices, roasted in the oven, and tossed with your favorite cooked pasta and fresh basil.
You're going to love this simple pasta dish - it requires very little prep and is so flavorful!
Cherry tomatoes and garlic are tossed in olive oil along with Italian seasoning and red pepper flakes. After roasting in the oven, your tomatoes come out hot, bubbling, and caramelized. Toss in your favorite pasta and you're all set!
Serve roasted cherry tomato pasta as a quick weeknight meal along with an Italian chopped salad or your favorite protein. This pasta can also be served cold - like a picnic pasta salad!
Ingredients and substitutions
- Pasta - I used angel hair spaghetti for this recipe. However, you're welcome to use your favorite pasta you have on hand. Spaghetti, fettuccine, linguine, penne, farfalle (bow tie), or rigatoni are all great choices.
- Garlic - I recommend thin-slicing your garlic rather than mincing. Minced garlic is much smaller and has the potential to burn while baking in the oven.
- Cherry tomatoes - can be substituted with any fresh, in-season, juicy tomatoes you have on hand. The better quality the tomatoes, the better your dish will turn out. If you don't have small cherry tomatoes on hand, larger tomatoes can be chopped and roasted.
- Basil - Adds fresh, bright flavor to the dish. I don't recommend omitting it.
- Olive oil - Coats your pasta and creates a sauce along with the roasted tomatoes and their juices.
- Seasoning - Salt, red pepper flakes, and Italian seasoning add flavor to the pasta. Italian seasoning can be substituted with any combination of dried herbs you have on hand, like oregano, rosemary, thyme, sage, or basil.
Can I use grape tomatoes?
While this recipe will technically work with grape tomatoes, I recommend using cherry tomatoes if you can find them.
Cherry tomatoes are small, round tomatoes that are sweeter, juicier, and have thinner skins. This makes them ideal for roasting and tossing with pasta.
Grape tomatoes are small, oblong tomatoes with thicker skins and lower water content. They're a bit less delicate than cherry tomatoes and have a longer shelf life. Because of this, you're more likely to see grocery stores shelves stocked with grape tomatoes.
Serve hot or cold
That's right - this pasta dish can be served hot or cold.
If you have leftovers, or would prefer cold pasta, refrigerate and serve cold, just like a picnic pasta salad.
Otherwise, serve your pasta hot - immediately after tossing. Leftovers will keep for 3 to 4 days in the refrigerator and reheat beautifully in the microwave.
Roasted cherry tomato pasta can be enjoyed on its own as a light meatless meal, or alongside your favorite protein.
Served hot, your pasta can be tossed with shredded rotisserie chicken or grilled shrimp. Serving your pasta cold? I like to add a can of albacore tuna or salmon.
What to serve with pasta
Side dish ideas:
- Freezer garlic bread
- Cheese stuffed biscuits
- Italian chopped salad
- Roasted zucchini and squash
- Parmesan roasted frozen broccoli
Roasted Cherry Tomato Pasta
- 16 ounces cherry tomatoes, halved
- 4 cloves garlic, thin sliced
- 3 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon red pepper flakes
- ½ teaspoon Italian seasoning
- 8 ounces dry angel hair pasta
- 8-10 fresh basil leaves, chiffonade/thin sliced
- Preheat oven to 425 degrees Fahrenheit.
- Place cherry tomatoes, garlic, olive oil, salt, red pepper flakes, and Italian seasoning in an oven-safe baking dish (I used an 8x8 ceramic dish). Toss ingredients to evenly coat.
- Bake for 20-25 minutes, or until tomatoes are softened and begin to caramelize around the edges. Optionally, broil for 1-2 minutes to add additional color.
- While your tomatoes are roasting, bring a pot of salted water to a boil on the stove top. Add your favorite dry pasta and cook according to package directions for al dente pasta. Before draining, reserve about 1 cup of your cooked pasta water.
- Carefully add the cooked pasta and sliced basil to the roasted tomatoes and toss until evenly coated. Add pasta water, ¼ cup at a time, and toss to coat until desired consistency is reached (pasta water adds flavor, thickens your sauce, and helps the sauce adhere to your pasta).
- Pasta can be served hot or chilled and served cold.
- Pasta can be served hot, or chilled and served cold (like a picnic pasta salad). Leftover pasta will keep for 3-4 days in a sealed container in the refrigerator and reheats beautifully.
- Optionally, add your favorite protein, like garlic shrimp, shredded rotisserie chicken, canned tuna, or flaked salmon.
- Cherry tomatoes can be substituted with any ripe, in-season, juicy tomatoes. However, grape tomatoes have a thicker skin and lower water content, so your sauce may be less juicy.