Description
12 oz pasta (spaghetti, penne, or your choice)
2 cups cherry tomatoes, halved
3 tbsp olive oil
3 cloves garlic, minced
½ tsp salt
¼ tsp black pepper
½ tsp red pepper flakes (optional)
¼ cup grated Parmesan cheese
¼ cup fresh basil, chopped
1 tbsp balsamic vinegar (optional)
Directions:
Preheat your oven to 400°F (200°C).
In a mixing bowl, toss the cherry tomatoes with 2 tbsp olive oil, garlic, salt, black pepper, and red pepper flakes. Spread them out on a baking sheet.
Roast the tomatoes for 20-25 minutes until they are caramelized and bursting.
While the tomatoes are roasting, cook the pasta in salted boiling water according to package instructions. Drain and reserve ½ cup of pasta water.
In a large skillet, heat the remaining 1 tbsp olive oil over medium heat. Add the roasted tomatoes along with any juices from the baking sheet.
Toss in the cooked pasta and mix well, adding reserved pasta water as needed for a silky sauce.
Remove from heat and stir in Parmesan cheese and fresh basil. Drizzle with balsamic vinegar if desired.
Serve warm and enjoy!
Prep Time: 10 minutes Cooking Time: 20 minutes Total Time: 30 minutes Kcal: 350 per serving Servings: 4 servings
Step-by-Step Guide
Follow these detailed instructions for perfect roasted tomato pasta every time.
- Prep & Season: Preheat oven to 400°F (200°C). In a bowl, thoroughly toss halved cherry tomatoes with 2 tbsp olive oil, minced garlic, salt, black pepper, and red pepper flakes until evenly coated.
- Roast to Perfection: Spread tomatoes in a single layer on a baking sheet. Roast for 20-25 minutes. Look for skins to wrinkle and tomatoes to burst, releasing their sweet, caramelized juices.
- Cook Pasta: While tomatoes roast, bring a large pot of generously salted water to a boil. Cook your chosen pasta to al dente according to package directions. Before draining, reserve ½ cup of the starchy pasta water.
- Create the Sauce: Heat 1 tbsp olive oil in a large skillet over medium heat. Add the entire contents of the baking sheet—roasted tomatoes and all their flavorful juices. Use a fork or spoon to gently crush some tomatoes to thicken the sauce.
- Combine & Finish: Add the drained pasta to the skillet, tossing to coat. Add reserved pasta water, a few tablespoons at a time, until the sauce clings silkily to the pasta. Remove from heat and stir in grated Parmesan and chopped fresh basil. Finish with a drizzle of balsamic vinegar for a flavor boost.
Serving Suggestions
Elevate your dish with these simple ideas. For a protein-packed meal, top with grilled chicken, shrimp, or white beans. Serve alongside a crisp green salad with a light vinaigrette or garlic bread to soak up the sauce. For presentation, garnish with extra basil leaves, a sprinkle of Parmesan, and a crack of black pepper.
How-to Summary
Roast seasoned cherry tomatoes until caramelized. Cook pasta al dente, reserving some water. Combine tomatoes and pasta in a skillet, using the starchy water to create a luscious sauce. Finish by stirring in Parmesan and fresh basil off the heat.
Frequently Asked Questions
Can I use other tomato varieties? Yes, grape tomatoes work well. For larger tomatoes (like Roma), chop into 1-inch pieces and roast slightly longer.
How do I store and reheat leftovers? Store in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet with a splash of water or broth to revive the sauce.
Is there a dairy-free alternative to Parmesan? Absolutely. Nutritional yeast or a vegan hard “cheese” alternative can provide a similar savory, umami flavor.
Can I make this dish ahead of time? You can roast the tomatoes and cook the pasta separately up to a day in advance. Combine and reheat in a skillet when ready to serve, adding fresh basil at the last minute.
My sauce seems too dry. What did I do wrong? The key is the reserved pasta water. Add it gradually until the sauce reaches your desired consistency. The starch helps it emulsify and cling to the pasta.
Common Mistakes to Avoid
- Overcooking the Pasta: Cook only to al dente, as it will continue to absorb sauce in the skillet.
- Skipping the Pasta Water: Do not forget to reserve it! This starchy liquid is essential for creating a cohesive, restaurant-quality sauce.
- Crowding the Baking Sheet: Spread tomatoes in a single layer to ensure they roast and caramelize instead of steaming.
- Adding Cheese on High Heat: Always remove the skillet from heat before stirring in Parmesan to prevent it from clumping or becoming greasy.
Conclusion
This roasted tomato pasta is a testament to how simple ingredients can create extraordinary flavor. The process of roasting transforms ordinary tomatoes into a sweet, concentrated sauce that pairs perfectly with al dente pasta and fresh herbs. It’s a versatile, quick, and satisfying meal that is sure to become a regular in your dinner rotation. Mastering the few key techniques—like reserving pasta water and finishing the dish off the heat—will guarantee delicious results every time.
