Roasted Cherry Tomato Pasta
A simple, flavorful pasta dish featuring roasted cherry tomatoes, fresh basil, and garlic. Quick to prepare, fiber-rich, and low in saturated fat, this dish is perfect for weeknight dinners or easy meal prep, delivering a wholesome, satisfying, and heart-healthy pasta experience.
Equipment
- 1 oven-safe baking dish or tray
- 1 medium pot for boiling pasta
- 1 wooden spoon or spatula
- 1 knife and cutting board
- 1 measuring spoon set
- 1 colander or strainer
Ingredients
- 500 g cherry tomatoes halved
- 3 garlic cloves finely minced
- 3 tbsp extra virgin olive oil
- 10 fresh basil leaves chopped
- ½ tsp dried oregano
- 1 tsp sugar
- Salt to taste
- Black pepper to taste
- 400 g spaghetti or preferred pasta
- Parmesan cheese for garnish (optional)
- Additional basil leaves for garnish
Instructions
- Preheat the Oven for Perfect Roasting: Start by preheating your oven to 180°C (350°F). A properly preheated oven ensures your cherry tomatoes roast evenly, concentrating their natural sweetness without turning mushy. If using a fan-forced oven, the heat circulates better, giving you slightly charred, caramelized edges that enhance flavor. Meanwhile, prepare your workspace with a cutting board, knife, and baking dish.
- Prepare and Halve the Cherry Tomatoes: Wash 500 grams of cherry tomatoes thoroughly under cool running water. Gently pat them dry with a clean kitchen towel or paper towel—moisture can prevent them from roasting evenly. Using a sharp knife, carefully cut each tomato in half. Halving exposes the juicy interior, allowing the garlic and herbs to penetrate during roasting for maximum flavor.
- Toss Tomatoes with Olive Oil and Seasoning: Place the halved tomatoes into a non-reactive mixing bowl or directly in your baking dish. Drizzle 3 tablespoons of extra virgin olive oil over them. Sprinkle in 3 minced garlic cloves, ½ teaspoon dried oregano, 1 teaspoon sugar, and season generously with salt and freshly ground black pepper. Add half of your 10 fresh basil leaves, roughly torn. Gently toss the ingredients with a spatula or wooden spoon until each tomato is coated evenly, ensuring the flavors meld beautifully.
- Arrange Tomatoes for Even Roasting: Spread the seasoned cherry tomatoes in a single layer on your baking dish or tray. Avoid crowding; overcrowding can cause steaming rather than roasting. The goal is to let each tomato caramelize at the edges, creating a concentrated, sweet, and slightly smoky flavor that forms the base of your pasta sauce.
- Roast Until Soft and Caramelized: Place the baking dish in the preheated oven and roast for 30–40 minutes, checking after 25 minutes to ensure they are not burning. You want the tomatoes to collapse slightly, with edges just beginning to char, releasing their juices and creating a natural, rich sauce. The aroma at this stage should be irresistible, with garlic and basil infusing the tomatoes.
- Prepare Pasta While Tomatoes Roast: While the tomatoes roast, bring a medium pot of water to a rolling boil. Add a generous pinch of salt to enhance the pasta flavor. Cook 400 grams of spaghetti or your preferred pasta according to the package instructions until al dente, meaning tender but still slightly firm in the center. This ensures it holds up when tossed with the roasted tomato sauce. Reserve a small cup of pasta water before draining—this starchy water will help create a silky sauce.
- Combine Pasta and Roasted Tomatoes: Once the tomatoes are done roasting, remove the baking dish carefully from the oven. Immediately add the cooked pasta directly into the dish with the roasted tomatoes. Using a spatula or tongs, toss the pasta gently, allowing the juices from the tomatoes to coat each strand. If the mixture feels too dry, slowly add a few tablespoons of reserved pasta water until the pasta is perfectly coated in a luscious, glossy sauce.
- Adjust Seasoning and Final Touches: Taste your pasta and adjust the seasoning as needed. Add more salt, pepper, or a pinch of sugar if the tomatoes are very acidic. Tear and sprinkle the remaining fresh basil leaves over the pasta for a burst of color and freshness. For a richer flavor, grate Parmesan cheese generously over the top. The combination of roasted tomatoes, fresh herbs, and a touch of cheese creates a balanced, satisfying flavor profile.
- Serve and Enjoy Immediately: Serve the Roasted Cherry Tomato Pasta hot, garnished with additional fresh basil and Parmesan if desired. This dish pairs wonderfully with a simple green salad or a slice of crusty bread to soak up the flavorful tomato juices. Perfect for weeknight dinners, family meals, or even meal prep, it’s a wholesome, fiber-rich, and heart-healthy dish that everyone will love.
Notes
- Always use fresh, ripe cherry tomatoes for the best flavor. Overripe tomatoes can become too mushy when roasted.
- Extra virgin olive oil enhances the richness and depth of the dish, so avoid using lower-quality oils.
- Use a non-reactive pan (ceramic, stainless steel, or glass) when roasting tomatoes to prevent metallic flavors.
- Adjust sugar and salt to balance the natural acidity of the tomatoes. A pinch of sugar can really enhance sweetness.
- Reserve a small amount of pasta water to create a smooth, cohesive sauce without making it watery.
- This recipe is versatile: you can swap spaghetti for penne, fusilli, or any favorite pasta shape.
