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.
Recipe summary
Flavor: Juicy, roasted tomatoes and garlic are tossed in olive oil with pasta and fresh basil.
Serve hot or chilled: Great for meals on the go!
Serves: 4 people
Similar to: Spaghetti Aglio e Olio, Bruschetta Chicken Pasta
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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.
- 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.
- Flavor - Thin sliced garlic, fresh basil, olive oil, salt, red pepper flakes, and Italian seasoning add flavor to your pasta dish.
How to make roasted cherry tomato pasta
- Cook your favorite pasta to al dente in boiling, salted water. Reserve 1 cup of pasta water for later.
- Toss tomatoes, garlic, oil, and seasoning together in a baking dish.
- Bake for 20-25 minutes at 425F. Tomatoes will soften and caramelize around the edges. Optionally, broil for 1-2 minutes to add color.
- Toss together pasta, fresh basil, and roasted tomatoes. Add reserved pasta water ¼ cup at a time until your sauce reaches the desired consistency.
Variations
Serve hot or cold - Pasta can be served hot just after assembling, or refrigerated and served cold, much like a picnic pasta salad.
Add protein - Toss in shredded rotisserie chicken, grilled shrimp, or a can of tuna or salmon.
Frequently asked questions
While this recipe will technically work with grape tomatoes, cherry tomatoes are the best option. They're sweeter, juicier, and have thinner skins, so they're ideal for roasting.
Cherry tomatoes are small, round tomatoes that are sweeter, juicier, and have thinner skins. Grape tomatoes are small, oblong tomatoes with thicker skins and lower water content. They have a longer shelf life, which is why your grocery store may only stock grape tomatoes.
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📖 Recipe
Roasted Cherry Tomato Pasta
Ingredients
- 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
Instructions
- Preheat oven to 425℉.
- 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 about 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.
Equipment Recommendations
Notes
- Serve hot or chilled: Pasta can be served hot, or chilled and served cold (like a picnic pasta salad).
- Storage: Leftover pasta will keep for 3-4 days in a sealed container in the refrigerator and reheats beautifully.
- Protein options: Add your favorite protein, like garlic shrimp, shredded rotisserie chicken, canned tuna, or flaked salmon.
- Tomato substitutions: 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.
Sooo delicious. We loved it. Will make this again and again. Thanks for this recipe!
So glad to hear you enjoyed it!