Roasted Tomato Pasta
Roasted tomato pasta is one of those recipes that turns everyday pantry staples into something rich, vibrant, and deeply satisfying.
Equipment
- Baking Sheet
- Parchment paper
- Large pot
- Colander
- Large skillet or mixing bowl
- Wooden Spoon or Silicone Spatula
- Knife and Cutting Board
Ingredients
For the Pasta
- 12 oz 340 g spaghetti or your favorite pasta
- 1 tsp salt for pasta water
For the Roasted Tomato Sauce
- 2 lbs 900 g cherry or grape tomatoes, halved
- 3 tbsp olive oil
- 4 cloves garlic minced
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp red pepper flakes optional, for a little kick
- ½ cup fresh basil leaves torn
- ¼ cup grated Parmesan cheese plus extra for serving
Instructions
Preheat the Oven and Prepare Tomatoes
- Preheat your oven to 425°F (220°C).
- Line a baking sheet with parchment paper.
- Wash and halve the cherry tomatoes, then place them on the sheet.
- Drizzle with olive oil, sprinkle with salt and pepper, and toss to coat evenly.
- Pro Tip: Spread the tomatoes in a single layer—crowding them can make them steam instead of roast.
Roast the Tomatoes
- Place the baking sheet in the oven and roast for 20–25 minutes.
- Halfway through, use a spatula to gently turn the tomatoes so they caramelize evenly.
- Pro Tip: Look for slightly wrinkled edges and a deepened color—this signals maximum sweetness.
Cook the Pasta
- While the tomatoes roast, bring a large pot of salted water to a boil.
- Add the pasta and cook according to package instructions until al dente.
- Reserve ½ cup of pasta water before draining.
- Drain the pasta in a colander.
Sauté Garlic
- In a large skillet, heat 1 tbsp olive oil over medium heat.
- Add minced garlic and sauté for 30–60 seconds until fragrant.
- Pro Tip: Watch carefully—garlic burns quickly and turns bitter.
Combine Pasta and Roasted Tomatoes
- Add the roasted tomatoes (and their juices) to the skillet with garlic.
- Toss in the cooked pasta and a splash of reserved pasta water to loosen the sauce.
- Stir in fresh basil and Parmesan cheese until everything is coated and glossy.
Serve and Enjoy
- Plate the pasta, sprinkle extra Parmesan on top, and add a few fresh basil leaves for garnish.
- Serve warm, ideally with a side of garlic bread or a crisp green salad for a complete meal.
Notes
Nutritional Value (Per Serving – Approximate)
- Calories: 380 kcal
- Protein: 11 g
- Carbohydrates: 58 g
- Fat: 13 g
- Saturated Fat: 3 g
- Fiber: 4 g
- Sugar: 7 g
- Sodium: 420 mg
- Calcium: 120 mg
- Iron: 2 mg