Roasted Cherry Tomato Pasta
A simple, vibrant pasta dish where al dente spaghetti meets sweet, roasted cherry tomatoes, fresh basil, and garlic. Healthy, flavorful, and ready in under an hour, it’s perfect for weeknight dinners or meal prep. Garnish with Parmesan for a light, satisfying Italian-inspired meal that everyone will enjoy.
Equipment
- 1 oven-safe baking dish or roasting pan (large enough for 500 g tomatoes)
- 1 large pot (for boiling pasta)
- 1 wooden spoon or spatula
- 1 chef’s knife
- 1 cutting board
- 1 Measuring Spoons Set
- 1-Colander
Ingredients
- 500 g cherry tomatoes halved
- 3 cloves garlic finely minced
- 3 tbsp olive oil
- 10 fresh basil leaves roughly chopped
- ½ tsp dried oregano
- 1 tsp sugar
- Salt to taste
- Black pepper to taste
- 400 g spaghetti
- Parmesan cheese for garnish
- Extra basil leaves for garnish
Instructions
- Preheat the Oven for Perfect Roasting: Begin by preheating your oven to 180°C (350°F). Ensuring your oven reaches the correct temperature before roasting is crucial, as it allows the cherry tomatoes to cook evenly and develop a naturally sweet, slightly caramelized flavor. While waiting, gather all your ingredients and equipment so everything is ready to go.
- Prepare the Cherry Tomatoes: Wash the cherry tomatoes under cold running water and pat them completely dry using a clean kitchen towel or paper towels. Removing excess moisture helps them roast rather than steam. Cut each tomato in half lengthwise and place them in a large, non-reactive mixing bowl.
- Season the Tomatoes: Add the minced garlic, roughly chopped fresh basil (reserve half for garnish), dried oregano, sugar, a pinch of salt, and freshly ground black pepper to the bowl with the tomatoes. Drizzle the olive oil over the top. Gently toss everything together using a wooden spoon or spatula until each tomato half is evenly coated. This ensures maximum flavor penetration during roasting.
- Arrange Tomatoes on Baking Pan: Transfer the seasoned cherry tomatoes to a large oven-safe baking dish or roasting pan. Spread them out into a single layer to avoid overcrowding. Overlapping tomatoes can result in uneven roasting and steaming, which reduces caramelization. Make sure the cut side faces up for a beautiful roast and optimal flavor.
- Roast the Tomatoes to Perfection: Place the pan in the preheated oven and roast the tomatoes for 30–40 minutes. Halfway through, check for even cooking. The tomatoes are ready when they start to collapse, become slightly charred on the edges, and release their natural juices. The aroma of garlic and basil will fill your kitchen—this is your cue that they’re perfectly roasted.
- Cook the Pasta: While the tomatoes are roasting, fill a large pot with water and bring it to a rolling boil. Add a generous pinch of salt to the boiling water, which enhances the pasta’s flavor. Add the spaghetti and cook according to the package instructions until al dente—firm but tender to the bite. Reserve a small cup of pasta water before draining, which can be used later to adjust the sauce consistency.
- Combine Pasta and Roasted Tomatoes: Once the spaghetti is cooked and drained, immediately add it to the roasting pan with the roasted tomatoes and their juices. Using tongs or a wooden spoon, gently toss the pasta with the tomatoes, ensuring each strand is coated with the flavorful juices. If the mixture seems dry, add a splash of the reserved pasta water to loosen it and create a silky texture.
- Adjust Seasoning and Flavor: Taste your pasta and adjust seasoning as needed. Add a little extra salt, black pepper, or a pinch of sugar if desired. This step allows you to balance the natural acidity of the tomatoes and ensure every bite is perfectly seasoned.
- Garnish and Serve: Transfer the pasta to serving plates and sprinkle with freshly grated Parmesan cheese. Add the remaining fresh basil leaves for a pop of color and aromatic freshness. For an optional touch of flavor, drizzle a little extra virgin olive oil over the top.
- Enjoy Immediately or Store: Serve the pasta warm for the best flavor. If you’re not eating it immediately, allow the roasted tomatoes to cool completely, then store them in an airtight container in the refrigerator. When ready to serve, gently reheat the tomatoes and toss with freshly cooked pasta, adding the reserved basil leaves just before serving.
Notes
- Use fresh, ripe cherry tomatoes for the best natural sweetness and flavor.
- Roast in a non-reactive pan (ceramic, stainless steel, or glass) to prevent metallic taste.
- Adjust olive oil to taste; a little extra helps with caramelization and richness.
- Reserve pasta water to create a silky sauce without adding cream or extra fat.
- Avoid overcrowding the pan—spread tomatoes in a single layer for even roasting.
- Half the basil can be roasted with the tomatoes; the rest should be added fresh at the end for aroma.
- Minced garlic releases maximum flavor when distributed evenly over the tomatoes.
- Taste and adjust seasoning after tossing pasta for perfectly balanced flavor.
