My favorite pasta to make when I want something simple yet full of flavor is roasted tomato pasta. The sweetness of roasted cherry tomatoes mixed with garlic and herbs makes a sauce that tastes so fresh and cozy. It’s one of those dishes that feels fancy but takes very little effort.

I have made this recipe so many times, especially when I have a few tomatoes that need to be used up. I use olive oil, garlic, Italian herbs, and a pinch of chili flakes to give it a little kick. Always roast the tomatoes until they burst—it’s the secret to getting that deep, rich flavor.

Serving this pasta is easy and beautiful. I toss everything together with a bit of butter and fresh basil, then top with Parmesan cheese. Some days I add grilled chicken or shrimp, but honestly, it’s just as delicious on its own for a light, satisfying meal.

More Pasta Recipes You May Like

• Chicken Fajita Pasta
• Roasted Red Pepper Pasta
• 12 Ground Beef Alfredo Pasta Recipes
• Salmon Pesto Pasta
• Creamy Broccoli Pasta
• Shrimp Alfredo Pasta

Why You’ll Love This Recipe

You’ll love this roasted tomato pasta because it’s simple, fresh, and full of flavor without needing a heavy sauce. The roasted cherry tomatoes turn sweet and juicy in the oven, mixing with garlic and olive oil to create a naturally rich coating for the pasta. It’s light yet comforting, easy enough for a quick weeknight meal but elegant enough to serve for guests. Plus, you can customize it with extra herbs, chili flakes, or even a sprinkle of cheese to make it exactly how you like it.

Ingredients

• 1 lb cherry or grape tomatoes
• 3 tbsp olive oil
• 4 cloves garlic, minced
• 1 tsp Italian seasoning
• ½ tsp salt
• ¼ tsp black pepper
• ½ tsp red pepper flakes (optional)
• 10 oz pasta (spaghetti, penne, or rigatoni)
• ¼ cup grated Parmesan cheese
• ¼ cup fresh basil leaves, chopped
• 1 tbsp butter (optional, for creaminess)

Kitchen Equipment You’ll Need

• A large baking sheet for roasting the tomatoes
• Parchment paper for easy cleanup
• Mixing bowl for tossing tomatoes with oil and herbs
• A large pot for boiling the pasta
• Colander for draining
• Wooden spoon or spatula for mixing
• Large skillet or pan for combining pasta and sauce
• Cheese grater for fresh Parmesan

How to make Roasted Tomato Pasta

1. Preheat the oven: Set the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
2. Prepare the tomatoes: Place the cherry tomatoes in the pan and drizzle with olive oil. Add garlic, Italian seasoning, salt, pepper, and red pepper flakes. Toss well to coat evenly.
3. Roast: Bake for 18–20 minutes until the tomatoes burst and become soft and caramelized. The juices should create a rich, flavorful base.
4. Cook the pasta: Meanwhile, bring a pot of salted water to a boil. Cook the pasta until al dente, then reserve ½ cup of pasta water before draining.
5. Make the sauce: Transfer the roasted tomatoes and all their juices into a large skillet. Add the cooked pasta, butter, and a splash of pasta water. Toss until everything is well coated and glossy.
6. Finish and serve: Stir in fresh basil and sprinkle with Parmesan cheese. Taste and adjust seasoning with extra salt or chili flakes if desired. Serve warm and enjoy.

Helpful Tips

• Use ripe cherry or grape tomatoes – they’re naturally sweet and caramelize beautifully in the oven. The fresher the tomatoes, the richer your sauce will taste. Avoid underripe ones for the best flavor.
• Roasting at high heat – 425°F (220°C) helps the tomatoes blister and release their juices. This creates a deep, slightly smoky flavor that makes the pasta taste like it came from an Italian kitchen.
• Don’t skip the garlic – roasting garlic with the tomatoes gives the sauce its bold, savory aroma. Just keep an eye on it so it doesn’t burn—slightly golden is perfect.
• Save pasta water – that starchy water helps bind the sauce and pasta together. Add it a little at a time until the sauce becomes silky and coats the noodles evenly.
• Add butter or olive oil at the end – this gives the pasta a glossy finish and softens the acidity of the tomatoes. A tablespoon makes all the difference in taste and texture.
• Finish with fresh basil – it adds color, aroma, and freshness that balances the roasted flavor. Always add it at the end so it stays bright and fragrant.

Optional Ingredients

• Fresh mozzarella or burrata – adds creaminess that melts beautifully into the warm pasta.
• Red chili flakes – for a gentle spicy kick that balances the sweetness of the roasted tomatoes.
• Balsamic glaze – drizzle on top before serving for a tangy, slightly sweet finish.
• Baby spinach – toss it in at the end for a pop of color and extra nutrition.
• Roasted garlic cloves – mash a few into the sauce for a deeper, buttery garlic flavor.
• Grilled chicken or shrimp – turns this light pasta into a full, protein-packed meal.

Serving Suggestions

The best way to serve roasted tomato pasta is hot and fresh, straight from the pan. Sprinkle extra Parmesan on top and drizzle a little olive oil for that glossy, restaurant-style finish. The roasted tomatoes and herbs make it look colorful and inviting.

This pasta pairs perfectly with a simple green salad or garlic bread on the side. The light, fresh sauce balances rich dishes like roasted chicken or grilled steak. You can also serve it with a glass of white wine for an easy, elegant dinner.

If you want to make it more filling, toss in protein like grilled shrimp, chicken, or even chickpeas. For extra freshness, top it with basil or a few torn pieces of burrata cheese. However you serve it, this roasted tomato pasta always feels warm, bright, and comforting.

Variations and Substitutions You Can Try

Creamy Roasted Tomato Pasta – add a splash of heavy cream or a spoon of cream cheese after tossing the pasta. It creates a silky, rich sauce while keeping the roasted flavor. Perfect for cozy dinners.

Spicy Roasted Tomato Pasta – add extra chili flakes or a pinch of cayenne pepper before roasting. The heat gives a bold, exciting flavor that pairs beautifully with sweet roasted tomatoes.

Garlic Butter Tomato Pasta – stir in a tablespoon of butter and a few roasted garlic cloves at the end. The butter smooths the sauce and gives it a rich, comforting flavor.

Balsamic Roasted Tomato Pasta – drizzle the tomatoes with balsamic vinegar before roasting. It adds depth, sweetness, and a little tang that makes the sauce more complex.

Pesto Roasted Tomato Pasta – mix a spoonful of basil pesto into the pasta just before serving. The pesto adds extra herb flavor and makes the sauce more fragrant.

Vegan Roasted Tomato Pasta – skip the butter and cheese, and drizzle with olive oil instead. Add nutritional yeast for a light, cheesy flavor while keeping it plant-based.

Roasted Vegetable Pasta – add bell peppers, zucchini, or red onions to the pan with the tomatoes. It makes the dish heartier, more colorful, and full of roasted flavor.

Burrata Roasted Tomato Pasta – top each bowl with creamy burrata or fresh mozzarella. When it melts into the warm pasta, it creates the most luxurious, velvety sauce.

How to Store

Let the pasta cool completely before storing it in an airtight container. Keep it in the refrigerator for up to 3 days. If you want to store it longer, freeze it in a sealed container or freezer bag for up to 2 months—just note the tomatoes may soften a bit after thawing.

How to Reheat

Reheat gently in a skillet over medium heat with a splash of water, broth, or olive oil to loosen the sauce. Stir occasionally until warmed through. You can also microwave it in short intervals, stirring between each one, then top with fresh basil and Parmesan before serving.

FAQ

Can I use canned tomatoes instead of fresh?
Yes! Use a can of whole or diced tomatoes—just drain them slightly before roasting. Fresh tomatoes give a brighter flavor, but canned ones work in a pinch.

How do I keep the tomatoes from burning?
Make sure they’re coated with enough olive oil and roast at 425°F (220°C). If the edges darken too quickly, reduce the heat slightly or stir halfway through.

What’s the best pasta shape for this recipe?
Short pasta like penne, rigatoni, or rotini holds the sauce best. Long pasta like spaghetti or linguine also works if you prefer a lighter, twirlable dish.

Can I make this ahead of time?
Yes, roast the tomatoes in advance and store them in the fridge for up to 3 days. When ready, just cook the pasta, warm the tomatoes, and toss them together.

Can I add protein to this dish?
Absolutely! Grilled chicken, shrimp, or even crispy chickpeas go perfectly with roasted tomato pasta. They make it more filling without overpowering the sauce.

How do I make the sauce creamier?
Add a tablespoon of butter, cream, or cream cheese while tossing the pasta. It gives the sauce a velvety texture and tones down the acidity of the tomatoes.

Roasted Tomato Pasta

Recipe by Wasian CookeryCourse: MainCuisine: ItalianDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

25

minutes

Total time

35

minutes

This Roasted Tomato Pasta is fresh, flavorful, and beautifully simple. Juicy cherry tomatoes roasted with garlic and herbs create a naturally sweet, rich sauce that coats every bite of pasta.

Ingredients

• 1 lb cherry or grape tomatoes

• 3 tbsp olive oil

• 4 cloves garlic, minced

• 1 tsp Italian seasoning

• ½ tsp salt

• ¼ tsp black pepper

• ½ tsp red pepper flakes (optional)

• 10 oz pasta (spaghetti, penne, or rigatoni)

• ¼ cup grated Parmesan cheese

• ¼ cup fresh basil leaves, chopped

• 1 tbsp butter (optional, for creaminess)

Directions

• Preheat the oven: Set the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
• Prepare the tomatoes: Place the cherry tomatoes in the pan and drizzle with olive oil. Add garlic, Italian seasoning, salt, pepper, and red pepper flakes. Toss well to coat evenly.
• Roast: Bake for 18–20 minutes until the tomatoes burst and become soft and caramelized. The juices should create a rich, flavorful base.
• Cook the pasta: Meanwhile, bring a pot of salted water to a boil. Cook the pasta until al dente, then reserve ½ cup of pasta water before draining.
• Make the sauce: Transfer the roasted tomatoes and all their juices into a large skillet. Add the cooked pasta, butter, and a splash of pasta water. Toss until everything is well coated and glossy.
• Finish and serve: Stir in fresh basil and sprinkle with Parmesan cheese. Taste and adjust seasoning