Roasted Tomato Pasta is an easy and tasty meal you can make at home. It uses fresh cherry tomatoes, garlic, and pasta to create a warm and flavorful dish. The tomatoes roast until soft and juicy, then turn into a simple sauce that coats the pasta perfectly. You don’t need any special skills—just a few simple steps, and you’ll have a comforting meal ready to enjoy.
Why We Love This Roasted Tomato Pasta Recipe
There’s a lot to love about this Roasted Tomato Pasta. First off, the ingredients are fresh and wholesome. You can almost taste the sunshine in those cherry tomatoes once they’re roasted. They soften, blister, and release their juices, forming a rich, rustic sauce that clings beautifully to the pasta.
The recipe is uncomplicated and doesn’t require standing over the stove for hours. Just toss your tomatoes and garlic with oil and seasoning, roast them until they’re perfect, and mix everything together. That’s it. The aroma alone will pull your family to the kitchen before you even call them.
Another reason to love it: it’s incredibly flexible. Want it spicier? Add more red pepper flakes. Need it creamier? Stir in a spoonful of ricotta or a touch of cream. Prefer it vegan? It already is—just skip the cheese topping or use a plant-based pesto. You can truly make it your own while still enjoying the rich essence of roasted tomatoes in every bite.
Ingredients about Roasted Tomato Pasta
To create a dish this flavorful, you don’t need a long list of items. This recipe relies on quality ingredients and simple preparation to bring everything together. Here’s what you’ll need:
- 1 lb pasta (Cavatappi or your favorite kind)
- 1.5 lbs cherry tomatoes
- 4 garlic cloves, sliced in half
- 1/4 cup olive oil
- 1 tsp Italian seasoning
- 1/2 tsp red pepper flakes (adjust to taste)
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 cup reserved pasta water
- 1/3 cup chopped basil
Toppings:
- Fresh basil
- Homemade pesto (or store-bought if in a pinch)
How to Make Roasted Tomato Pasta Directions
Let’s walk through exactly how you can make this pasta from start to finish in your kitchen. It’s simple, straightforward, and rewarding.
Start by preheating your oven to 400°F. That might seem a bit high, but it’s key for getting those tomatoes to roast properly. You want them to burst and caramelize slightly, which brings out their natural sweetness.
Grab a large oven-safe dish or a brasier pan. Add the cherry tomatoes and the halved garlic cloves right into the dish. Drizzle them with olive oil and sprinkle in the Italian seasoning, red pepper flakes, salt, and black pepper. Use a spoon or your hands to gently toss everything together so that each tomato and garlic clove is coated.
Pop the dish into the oven and roast for 35 minutes. During this time, the tomatoes will begin to collapse and turn soft. Their skins might split, and some of the garlic will get golden. This is exactly what you want. The aroma filling your kitchen will let you know you’re on the right track.
While the tomatoes are roasting, go ahead and cook your pasta. Bring a large pot of salted water to a boil and cook the pasta according to the package instructions until it’s al dente. Right before draining, scoop out about half a cup of the pasta water and set it aside. This starchy water is your secret weapon—it helps loosen the sauce while also binding everything together. Then drain the pasta and set it aside.
Once the tomatoes are done roasting, remove the pan from the oven and use a spoon or a potato masher to gently press the tomatoes. They should be soft enough to break down easily into a chunky sauce. Don’t worry if it’s not smooth—this pasta shines because of its rustic, homemade texture.
Pour in the reserved pasta water and stir in the chopped basil. The sauce should loosen up and become glossy. Give it a quick taste and adjust the seasoning if necessary. Maybe a bit more salt? Maybe another pinch of red pepper? This is where you fine-tune it.
Now, add in your cooked pasta. Toss everything together until the pasta is fully coated in the sauce. It should look vibrant and glossy, with bits of garlic and roasted tomato throughout.
To finish, top it off with more fresh basil and a few spoonfuls of pesto. You can serve it right from the pan, or transfer it to a serving dish if you’re going for presentation.
That’s it—your roasted tomato pasta is ready to serve!
How to Serve Roasted Tomato Pasta
Serving this dish is as easy as making it, but there are a few simple ways you can elevate it. First, serve it while it’s hot. That’s when the aroma is strongest and the texture of the sauce is at its best. A shallow bowl works beautifully for presentation because it allows the sauce to pool slightly without drowning the pasta.
Top each serving with a little fresh basil and a spoonful of pesto. The contrast between the warm pasta and the cold, herby pesto gives the dish extra dimension. If you want to add some grated cheese or a drizzle of olive oil on top, go right ahead.
You can serve this pasta as a main dish with a crisp green salad and crusty bread on the side. Or make it a part of a larger meal by pairing it with grilled vegetables or a light soup. However you choose to enjoy it, this pasta stands out with its bold flavors and comforting texture.
Expert Tips: Roasted Tomato Pasta
Here are some helpful tips to make sure your Roasted Tomato Pasta turns out perfect every single time.
- Use ripe cherry tomatoes: The sweeter the tomatoes, the better the sauce. If they’re not in season, try grape tomatoes or heirloom varieties.
- Don’t skip the pasta water: This liquid is full of starch and helps the sauce stick to the pasta better than plain water.
- Roast in a wide pan: A larger surface area lets the tomatoes roast evenly instead of steaming.
- Mash gently: You want to keep some texture in the sauce, so don’t over-mash the tomatoes.
- Adjust the heat: Red pepper flakes add a nice kick, but if you’re sensitive to spice, start with less and build up.
- Choose pasta with ridges or curves: Shapes like Cavatappi, penne, or fusilli hold the sauce better than smooth pasta.
Keep these tips in mind and you’ll have a dish that’s both easy and restaurant-quality every time.
How to Store Roasted Tomato Pasta
Got leftovers? No problem—Roasted Tomato Pasta stores beautifully. Let it cool completely before transferring it to an airtight container. It will keep in the refrigerator for up to 4 days.
When you’re ready to eat, reheat it gently on the stove or in the microwave. If the sauce has thickened too much, add a splash of water or olive oil to loosen it up. For best flavor, reheat only what you plan to eat, as multiple reheats can dull the fresh taste.
This dish isn’t ideal for freezing since tomatoes and pasta both change texture when thawed. It’s best enjoyed fresh or within a few days.
Variation of Roasted Tomato Pasta
The beauty of this recipe is that it’s endlessly customizable. Here are some variations to try:
- Add protein: Stir in grilled chicken, roasted chickpeas, or sautéed shrimp for a heartier meal.
- Make it creamy: Add a splash of plant-based cream or a spoonful of ricotta cheese after mixing the pasta.
- Use different herbs: Swap out basil for parsley, thyme, or oregano for a different herbal note.
- Try other veggies: Toss in zucchini, bell peppers, or mushrooms with the tomatoes to roast together.
- Add nuts: A handful of toasted pine nuts or crushed almonds on top adds texture and richness.
- Go gluten-free: Use your favorite gluten-free pasta to make this dish suitable for everyone.
You can mix and match these ideas depending on your preferences, dietary needs, or whatever you have in the fridge.
FAQ – Roasted Tomato Pasta
Can I use canned tomatoes instead of fresh cherry tomatoes?
Fresh cherry tomatoes offer the best flavor and texture, especially when roasted. However, in a pinch, you can use canned whole tomatoes—just drain them well and roast them to deepen the flavor.
Is Roasted Tomato Pasta vegan?
Yes, the base recipe is naturally vegan. Just skip the pesto topping or use a plant-based version to keep it completely plant-based.
What’s the best pasta shape for this dish?
Cavatappi is great because it catches the sauce in every curve, but penne, fusilli, and rigatoni also work wonderfully.
How can I make it less spicy?
Reduce or skip the red pepper flakes. You can also balance out the heat with a bit of sugar or extra basil if needed.
Can I prepare Roasted Tomato Pasta ahead of time?
Yes, you can roast the tomatoes and cook the pasta ahead. Store them separately and combine them when you’re ready to serve.
Roasted Tomato Pasta
Ingredients
- 1 lb pasta (Cavatappi or your favorite kind)
- 1.5 lbs cherry tomatoes
- 4 cloves garlic (sliced in half)
- 1/4 cup olive oil
- 1 teaspoon Italian seasoning
- 1/2 teaspoon red pepper flakes (adjust to taste)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup reserved pasta water
- 1/3 cup basil (chopped)
Instructions
- Preheat your oven to 400°F. In a large oven-safe dish, add cherry tomatoes and halved garlic. Drizzle with olive oil and sprinkle Italian seasoning, red pepper flakes, salt, and black pepper. Toss to coat.
- Roast in the oven for 35 minutes until tomatoes are soft and blistered.
- While tomatoes roast, cook pasta in salted boiling water until al dente. Reserve 1/2 cup pasta water before draining.
- Once tomatoes are roasted, mash them gently with a spoon. Stir in reserved pasta water and chopped basil.
- Add cooked pasta to the tomato mixture and toss to combine until evenly coated.
- Serve topped with fresh basil and pesto.
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