Roasted Cherry Tomato Pasta
It doesn’t matter if you’re cooking pasta for a big event or just want to settle down with a bowl of delicious spaghetti; preparing pasta is now simple and enjoyable to do. If you want to know how to prepare great pasta, please read this article. If you use high-quality ingredients from Torre Olive, you will undoubtedly appreciate your pasta. I think it is now evident to you what the appearance of 100 grams of pasta should be. This page is intended to provide you with some valuable information for your future pasta-making ventures.
- The following are the reasons why we adore this recipe:
- The following are the ingredients in this recipe: Instructions for each step are as follows: Success Strategies and Frequently Asked Questions: When it comes to serving, consider the following: Here are some more delectable dishes for you to try: Pasta with Roasted Cherry Tomatoes
It’s a meal that I prepare very frequently, Roasted Cherry Tomato Pasta. This dish comes together quickly and effortlessly, making it excellent for days when you don’t have time to patiently boil a sauce or when you desire a lighter supper that won’t leave you feeling weighed down. Don’t be fooled by the fact that this dish is straightforward. The sauce is light and flavorful, yet it retains its freshness. It is a flexible dish that may be served on its own as a meatless main dish or as a side dish to meat or poultry dishes.
The tomatoes are roasted until they are soft and slightly browned, and while the tomatoes are roasting, I prepare the spaghetti by boiling a kettle of water and adding the spaghetti.
Why we love this recipe:
Everyone will be able to get a kick out of this lunch. It is natively vegetarian, may be made gluten-free by using the right pasta, and can be made vegan by omitting the cheese or using vegan cheese in place of the traditional cheese. Because of the straightforward flavors, it is a supper that can be enjoyed by the majority, if not the entire family. This is the recipe we resort to when we want a fresh tomato sauce that is bursting with the flavors of summer yet that we can enjoy all year long.
- Despite the fact that they appear beautiful in the winter, their flavor is often bland and unpleasant.
- Adding new flavors to the sauce as the sweet cherry tomatoes burst and caramelize in the olive oil makes for an excellent pasta sauce.
- Roasting tomatoes, whether in the winter or at any other time of the year, is an excellent technique to enhance less-than-perfect tomatoes.
- In addition, boiling tomatoes increases the nutritious content of the fruit.
- Cooking tomatoes has been shown to have a greater nutritional advantage than eating them raw, according to scientific research.
- Additionally, tomatoes that have been cooked in olive oil have a better rate of nutrient absorption than tomatoes that have not.
This is one of the numerous advantages of the Mediterranean diet, which emphasizes the use of olive oil in the preparation of tomatoes. Despite the fact that this is a straightforward recipe, often the simplest foods are the most delicious.
Ingredients in this recipe:
Please refer to the recipe card at the end of this page for the specific proportions of ingredients and the complete method of preparation. The pasta of choice is spaghetti, although any other type of pasta will do. Just be sure to cook the pasta until it is al dente, which means “firm to the bite.” Fresh garlic should be used rather than garlic powder or garlic from a jar. The best oil for this recipe (and virtually other Mediterranean foods!) is Extra Virgin Olive Oil, which has the nicest flavor and is my favorite.
- Sugar– A small amount of sugar helps to balance out the natural acidity of the tomatoes.
- Dried Oregano– Although I prefer the flavor of fresh herbs in most situations, I enjoy the flavor of dried oregano.
- It enhances the flavors of other foods rather than overpowering them.
- It has also been reported that they prefer to be planted next to one another in the garden.
- Cherry Tomatoes – Cherry tomatoes are excellent for roasting because of their sweetness.
Step by Step Instructions:
- Please refer to the recipe card at the end of this page for the exact proportions of ingredients and the whole process of preparing this dish. Pasta — we’ve used spaghetti for this recipe, but any type of pasta would do. It’s important to cook the pasta until it’s al dente, which means “stiff to the bite.” Fresh garlic should be used instead of garlic powder or garlic from a jar. Virgin Olive Oil– Extra Virgin Olive Oil offers the greatest flavor and hence my preferred choice for this recipe (and nearly other Mediterranean foods!). Season the dish with sea salt flakes and freshly ground black pepper to your liking, and serve it immediately. In order to neutralize the inherent acidity of tomatoes, some sugar is added. This dish benefits greatly from the addition of a tiny quantity. Dried Oregano– Although I prefer fresh herbs in most circumstances, I enjoy the flavor of dried oregano in some dishes. The dried herb has a more delicate flavor than the fresh. The flavor enhances rather than overpowers the other flavors. Using fresh basil– Basil and tomatoes are one of those flavor pairings that simply work so nicely together. Even more interesting, I’ve heard that they prefer to be planted in close proximity to one another in the garden! Basil is claimed to aid in the repelling of insects as well as the development and flavoring of tomatoes, among other things. Cherry Tomatoes –Roasting cherry tomatoes is a great way to use up excess tomato juice! If you roast it, the flavor becomes much more intense.
Tips for Success and FAQs:
Please do not rinse your cooked pasta; doing so loses valuable starches from the sauce, making it taste bland. As the pasta cooks, it releases starch into the cooking water, which helps to thicken the sauce. I propose that you always keep aside a tiny cup of the cooking liquid while you are preparing something. It should be added to the pan with the pasta and tomatoes to aid in the amalgamation of the sauce. It is critical to utilize the best ingredients possible for a dish as straightforward as this.
- Is it okay to use dried basil?
- The scent and flavor of the fresh herb are vivid and invigorating.
- Which type of pasta is the most suitable for this recipe?
- Alternatively, you might use a small noodle such as penne, or a long pasta such as the spaghetti used in this recipe.
- What is the best sort of oil to use for this application?
- Make use of the greatest quality olive oil that you can get.
- Is it okay if I use bigger tomatoes?
Simply chop them into pieces approximately the same size as a cherry tomato and you’re good to go.
Yes, it is entirely possible.
Simply combine the olive oil and garlic in a big, chilly pan and heat through.
You must be careful that the color does not get too intense or the flavor may become bitter.
The tomatoes should be cooked until they collapse, release their juices, and become soft.
Is it possible to prepare the tomatoes ahead of time?
Simply cook the tomatoes until they are hot and ready to be added to the hot pasta.
Roasting the tomatoes is also an excellent method of preserving them for use in the coming weeks or months.
How much spaghetti do I need for each guest at my party?
For a first course or a side dish, the serving size is usually 55 grams/ 2 ounces or somewhat less than that.
When used as a main course, the serving size ranges between 80 grams (3 ounces) and 100 grams/3.5 ounces. Because I know my visitors would have a good appetite, I’ve set a serving size of 100 grams per person.
When it comes to serving:
Serve the roasted cherry tomatoes with your favorite pasta and a sprinkle of freshly grated Parmesan cheese on top to complete the dish. All you need to finish this quick and simple supper is a loaf of crusty bread to mop up the wonderful juices and a mixed salad on the side to make it a full meal.
More delicious recipes for you to try:
One of our favorite ways to eat tomatoes is in our Roasted Cherry Tomato Pasta, which we make once a week. These more wonderful tomato-based dishes are a must-try for everyone who enjoys using tomatoes in their cooking:
- Tuna Marinated Tomato Salad
- Roasted Cherry Tomato Caprese Salad
- Crispy Baked Parmesan Tomatoes
- Caprese Bread Tartlets
- Spinach and Feta Galettes
Also, if you’re after another taste of the Mediterranean, let these recipes inspire you:
- Cooking Tips: Roasted Olives, Gnocchi alla Romana, Easy Spelt Focaccia, Spinach and Ricotta Pasta Shells, Pumpkin and Ricotta Pasta Shells, Preserved Chillies in Oil, Eggplant Involtini, Olive and Rosemary Focaccia, Roasted Red Peppers (Capsicums), Gnocchi alla Romana, Gnocchi alla Romana, Gnocchi alla Romana, G
It is my belief that this dish will become a family favorite if you are seeking for lighter meals made with healthy components. It is the ideal illustration of how basic meals, which can be cooked fast and simply, are frequently the best. Please let me know if you make this wonderful Roasted Cherry Tomato Pasta and how it turns out. As much comfort as we get from this simple and delicious meal, I hope you will as well! Enjoy! Alex xx xx xx xx
- Cherry tomatoes (500gm)
- 3 garlic cloves, finely chopped
- 3 tablespoons extra-virgin olive oil 1 tablespoon fresh basil leaves
- 1/2 teaspoon dried oregano
- 1 tablespoon sugar
- Salt and pepper to taste Observe the second note
- 400gspaghetti For further information, see Note 3
- Parmesan and basil leaves (for garnish)
Cherry tomatoes (500gm); 3 garlic cloves (finely chopped); 3 tablespoons (polive) olive oil 1 teaspoon fresh basil leaves; 1/2 teaspoon dried oregano; 1 teaspoon sugar; salt and pepper to taste; see Note 1. Note 2: 400gspaghetti (see note 1). For further information, see Note 3. Parmesan and basil leaves (for garnish);
- Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit). Wash and thoroughly dry the tomatoes before using them. They should be cut in half. Note 4: Toss the tomatoes with olive oil in a non-reactive skillet and cook for a few minutes. Pour over half of the basil leaves, the dried oregano, the sugar, salt, and pepper. Spread them out into one layer and sprinkle with the minced garlic, half of the basil leaves, the dried oregano, the sugar, salt, and pepper. Roast for 30-40 minutes, or until the tomatoes are collapsing and slightly browned
- Remove from oven and set aside. If you are not serving the tomatoes right away, let them to cool before placing them in an airtight container and refrigerating. When you’re ready to serve, add the remaining basil leaves. If you’re serving right away, start by bringing a pot of water to a boil. As soon as the water comes to a rolling boil, add little salt to taste and then add your pasta. Cook the pasta until it is al dente (firm to the bite). (Save a small amount of the pasta water for later.) Toss the spaghetti with the tomatoes in the same pan that they were cooked in and serve immediately. If the meal calls for a little more liquid, add a little pasta water to the pot. Serve with a sprinkle of Parmesan cheese and some fresh basil on top.
- Extra Virgin Olive Oil is the greatest choice for the best flavor, in my opinion. In Australia, a tablespoon is equivalent to 20ml. Please remember that the tablespoon is 15ml in many other countries, so make sure to adjust your measures accordingly. We advocate using sea salt and freshly ground black pepper in your cooking. It is wonderful with any sort of pasta
- We have used spaghetti, but you may use your favorite variety of pasta
- A reactive pan, which can be constructed of copper, aluminum, or cast iron, reacts when it comes into contact with acidic foods like tomatoes. We recommend using a non-reactive pan, such as ceramic, stainless steel, glass, or enamel, to prevent food from burning. Remember that the nutritional information is calculated based on four main course servings.
491 calories|81 grams of carbohydrates|14 grams of protein|12 grams of fat|2 grams of saturated fat|20 milligrams of sodium|496 milligrams of potassium|4 grams of fiber|7 grams of sugar|664 international units of vitamin A|29 milligrams of vitamin C|39 milligrams of calcium|2 milligrams of iron Please keep in mind that the nutritional information provided is simply an estimate and was taken using internet calculators.
We recommend that you calculate the nutritional information depending on the items you use in order to achieve the most accurate results.
Penne With Roasted Cherry Tomatoes Recipe
- 1 pound tiny cherry tomatoes, peeled and cut in half
- Extra virgin olive oil (about 13 cup), plus 2 to 3 teaspoons (for mixing) 14 cup freshly grated pecorino romano, plus more for serving
- 14 cup bread crumbs
- 12 pound penne
- Sea salt and freshly ground black pepper
Nutritional analysis per serving (4 servings)
- 3 gramspolyunsaturated fat
- 52 gramscarbohydrates
- 4 gramsdietary fiber
- 5 gramssugars
- 12 gramsprotein
- 493 milligramssodium
- 525 calories Please keep in mind that the information displayed is Edamam’s best guess based on the ingredients and preparation provided. However, it should not be viewed as a substitute for the advise of a qualified nutritionist.
- Preheat the oven to 425 degrees Fahrenheit. Cherry tomatoes, half side up, should be arranged in a single layer on the bottom of a casserole dish. Season with salt and pepper after pouring the oil on top. Cheese and bread crumbs should be sprinkled on top. Bake for about 20 minutes, or until the tomatoes have wilted. While you’re waiting, bring a big pot of water to a rolling boil. Season the water with just enough sea salt to give it a little salty flavor. When the tomatoes are almost done, add the penne to the boiling water and cook until al dente (it should be pliable, but still firm in center). Take out roughly a cup of the pasta water and set it aside. Drain the noodles and combine it with the other ingredients in the casserole. Combine the tomatoes and pasta in a large mixing bowl, adding another 2 to 3 tablespoons olive oil to moisten. Season with salt and pepper to taste. If the sauce is too dry, a bit of the conserved pasta water can be added. Serve while circulating additional grated cheese around the table.
Roasted Cherry Tomato Pasta
The original recipe makes six servings. The ingredient list has been updated to match the number of servings stated.
- Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius) (175 degrees C). Advertisement
- In a large, glass baking dish, combine all of the tomatoes, garlic, chicken broth, olive oil, balsamic vinegar, red pepper flakes, salt, and pepper
- Toss to combine
- Bake for 30 minutes at 350°F. Roast in the centre of the preheated oven for 45 minutes, stirring occasionally, until the tomatoes are soft. Remove the pan from the oven and toss in the basil, parsley, and oregano
- Serve immediately. Bring a big saucepan of lightly salted water to a boil when the tomatoes have been roasting for around 35 minutes. Cook linguine at a boil for 5 to 7 minutes, or until it is soft but still firm to the biting (cook for 2 minutes less than package directions.) Drain the water and put it back in the pot. Cook the linguine for 2 minutes over medium-low heat, while tossing the roasted tomatoes and herbs in the pan. Stir in the ricotta cheese until it is completely melted and smooth. Serve with a sprinkle of Pecorino Romano cheese on top.
Per serving: 347 calories; 17.9 grams of protein; 49.3 grams of carbs; 10.2 grams of fat; 27.5 milligrams of cholesterol; 504.4 milligrams of sodium Nutrition in its entirety
Roasted Cherry Tomato Pasta
Roasted Cherry Tomato Pasta was one of the very first recipes I ever shared on my site (and while the recipe hasn’t changed, the images have been updated to reflect the latest technology)! Since I can remember, I’ve been cooking this dish and it’s been a staple in our household. Fresh cherry tomatoes, garlic, olive oil, and spices are all roasted till soft and slightly charred, creating a beautifully savory dish. In just a few minutes, you can have a simple and highly tasty supper made with only a few ingredients.
Easy Cherry Tomato Pasta
All year long, I create a meal with fresh cherry tomatoes called cherry tomato spaghetti. It’s very simple to make, yet it’s so full of flavor that everyone loves it! Sometimes the simplest recipes turn out to be the most delicious feasts. This dish is not overly saucy or heavy, but the juices from the tomatoes produce the most exquisite delicate sauce for it that reminds me so much of the meals I ate in Italy when I was younger. For the life of me, I can’t keep a houseplant alive since I’m not a natural gardener.
That being said, the one item I cultivate every year is cherry tomatoes, which are a favorite of mine.
Of course, this means that we’re constantly on the lookout for the greatest cherry tomato recipes out there (like this one).
Bowl after bowl ofGarden Fresh Bruschetta, our favoriteGreek Tortellini Salad laden with vegetables, and this pasta with cherry tomatoes and basil are the staples of our summer meals.
How to Make Cherry Tomato Pasta
This dish is ridiculously simple. Fresh cherry tomatoes (of course) are the starting point, and they are sliced in half. I throw it all up with a generous amount of fresh garlic, olive oil, salt, and pepper. plus a dash of balsamic vinegar for good measure. Natural sugars in the vinegar aid in the caramelization process, which results in a plethora of flavorful caramelization. Once everything has been thrown, I place it on a baking sheet coated with aluminum foil. I used to use parchment paper, but I’ve discovered that things caramelize better when they’re cooked directly on the pan or on aluminum foil (yay, quick cleanup).
- Most commonly, spaghetti or linguine are used, although any type of pasta will do.
- It is important that the starches in it combine with the fluids to form a fresh tomato pasta sauce before using it.
- I frequently prepare this dish on nights when my daughter plays soccer since the tomatoes are ready to serve by the time the pasta has finished cooking.
- This recipe is quite simple, and the higher the quality of your tomatoes, the more delicious your meal will be.
- Please do not omit the fresh basil for garnishing this cherry tomato pasta; it adds fantastic flavor to the finished dish.
- If you don’t have fresh pasta on hand, you may use packaged spaghetti that has been cooked al dente.
- This spaghetti is fuss-free, quick, and easy to make, and it is a staple in our household.
Roasted Cherry Tomato Pasta
Preparation time: 10 minutes Preparation time: 20 minutes Time allotted: 30 minutes Servings4servings Tender spaghetti is mixed with roasted cherry tomatoes and fresh basil, which has been flavored with garlic. This quick and easy pasta dish is excellent for a weekday dinner and takes only minutes to create!
- 6 cups halved cherry tomatoes
- 4 cloves minced garlic
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 12 teaspoon dried basil
- 12 teaspoon oregano
- Salt and freshly ground pepper to taste
- 1 pound refrigerated pasta (you can use boxed if you prefer)
FollowSpend with Pennies on Pinterest for more information.
- Preheat the oven to 425 degrees Fahrenheit. Toss all of the ingredients (except the pasta) gently together. Place the vegetables on a baking sheet coated with aluminum foil and roast at 425°F for 15 minutes, or until tender. Once softened, broil for 1-2 minutes to impart a little char/color to the surface. Meanwhile, prepare the pasta in a large pot of salted water until it is cooked yet firm, about 8 minutes. Drain (do not rinse) the vegetables and place them in a large mixing dish. Toss the spaghetti with the tomatoes (and any pan juices) until everything is well combined. Fresh herbs and parmesan cheese can be added to the dish as garnish.
504 calories, 73 grams of carbohydrates, 18 grams of protein, 15 grams of fat, 3 grams of saturated fat Cholesterol: 88mg, Sodium: 190mg, Potassium: 711mg, Fiber: 1g, Sugar: 6g, Vitamin A: 1210IU, Vitamin C: 51.9mg, Calcium: 152mg, Iron: 5.8mg Cholesterol: 88mg, Sodium: 190mg, Potassium: 711mg, Fiber: 1g, Sugar: 6g (The nutritional information supplied is an estimate, and it will vary depending on the cooking technique and the brands of components used).
Dining CourseDinner, Pasta CuisineItalian courtesy of SpendWithPennies.com The content and photos are protected by intellectual property rights.
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More Recipes You’ll Love
It’s easy to make this acidic, herbaceous Roasted Cherry Tomato Pasta with Basil Gremolata, which is covered in delicious garlicky deliciousness! A no-fuss supper that is also Vegan and Gluten-Free.
For the Roasted Tomatoes, follow these instructions:
- Extra virgin olive oil
- 1/2 teaspoon Italian spice
- 2 dry pints cherry tomatoes*, sliced in half (21 oz / 595 g)
- Salt and pepper to taste Season with salt and black pepper to taste
For the Pasta, use the following ingredients:
- Dry pasta (8 ounces (225 g) – I used linguine
- 2 tablespoons extra-virgin olive oil
- 3 cloves chopped garlic
For the Basil Gremolata, prepare the following:
- 1 cup (17 g) loosely packed basil
- The zest of 1 small lemon (1/2 – 1 teaspoon)
- 1 small clove of garlic, coarsely grated
- 1 small lemon juice (1/2 – 1 teaspoon)
- Season with salt to taste
- Preheat the oven to 400 degrees Fahrenheit for roasting the tomatoes. Add the sliced tomatoes to a baking sheet and spray olive oil over them
- Mix them well, then season with Italian seasoning, black pepper, and salt to taste. Preheat the oven to its highest setting and roast for 30 minutes. Preparing the Pasta: Prepare a big saucepan of salted water by bringing it to a boil. Cook the pasta until it is al dente, according to the package directions, and then drain. Before draining and setting aside the pasta, save 1 cup (235 mL) of the pasta water. The pasta should be drained but should not be rinsed. Preparing the Sauce: In a large sauté pan, heat the olive oil over medium heat until shimmering. Cook for 1 to 2 minutes, or until the garlic begins to turn golden, after which remove from heat. Then, using a whisk, incorporate 1/2 cup (118 mL) of the pasta water. Once the sauce has begun to simmer, put in the pasta and the roasted tomatoes and cook until the pasta is tender. Mix until everything is well distributed
- If the sauce is too thick for your tastes, thin it up with a little more pasta water, to taste, if necessary. Season with extra salt and pepper to taste, if necessary. gremolata + how to serve it: In a small bowl, toss the basil along with the lemon zest, garlic, and a touch of salt to rapidly produce the gremolata. Make individual servings of the pasta in serving dishes, then top with gremolata and serve while still warm. Although this meal is best appreciated when it is freshly prepared, leftovers can be stored in the refrigerator for up to 4 days.
- For this dish, you may use grape tomatoes, or you can chop up larger tomatoes into bite-sized pieces if you have them on hand.
Pasta with Baked Cherry Tomatoes
The following items are required: a big rimmed sheet pan coated with parchment paper; a large pot with an 8-quart capacity for cooking the pasta; and a heavy-bottomed skillet or sauté pan with a 12-inch diameter or greater. Preheat the oven to 350 degrees Fahrenheit with a rack in the center of the oven. Toss the cherry-tomato halves with 3 tablespoons of the olive oil in a large mixing dish until well combined. Toss the tomatoes with the bread crumbs, salt, and peperoncino after they have been sprinkled with them.
- Bake for approximately 25 minutes, or until the tomatoes are shriveled and gently caramelized (but not dried out), stirring halfway through.
- When the tomatoes are almost finished cooking, add the pasta to the saucepan and toss well before bringing the water back to a boil.
- After a few minutes, until the garlic is sizzling and lightly browned, ladle in approximately 2 cups of the pasta boiling water and bring to a vigorous boil, stirring constantly.
- Remove the tomatoes from the oven as soon as they are finished cooking.
- In a large skillet, briskly toss the pasta with the garlic-and-parsley sauce until well coated, then arrange the roasted tomatoes on top.
- To finish, turn off the heat, sprinkle over the grated cheese, and gently stir again.
- Serve the spaghetti immediately after sprinkling the ricotta over the top of the dish.
Pasta recipe with roasted cherry tomatoes and olive oil
- 12-cup fresh French bread crumbs
- 12-cup freshly grated Parmesan cheese
- 1-1/2 pounds ripe cherry or grape tomatoes, peeled and half
- 4 garlic cloves, minced
- To taste, season with salt and freshly ground black pepper
- Extra virgin olive oil from California Olive Ranch
- 1 pound of either penne, fusilli, or farfallini pasta
- 12 cup finely chopped fresh basil
- 14 cup extra virgin olive oil from California Olive Ranch
- Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius). Placing the tomato halves in a big baking dish that can be transported to the table is recommended. Place all of the ingredients in a small mixing bowl and mix well. Salt & pepper to taste Distribute the sauce evenly over the tomatoes. Distribute the California Olive Ranchextra virgin olive oil over the mixture in a uniform layer. Raise the heat to medium and roast the tomatoes for 30 to 35 minutes, or until the mixture is bubbling, browned, and slightly thickened
- Cook the pasta for about 10 minutes, or until it is al dente, in a big pot of salted boiling water until al dente. Drainage should be adequate. In a baking dish, combine the pasta and the tomato mixture. Bake for 30 minutes. Toss in the basil until everything is well-combined. Serve as soon as possible
400 degrees Fahrenheit should be set for the oven. Place the tomato halves in a big baking dish that can be easily transported to the table, and set it aside. Garlic, bread crumbs, cheese, salt and pepper were mixed together in a separate small mixing dish. Toss to coat tomatoes in a uniform layer. California Olive Ranchextra virgin olive oil should be drizzled on top of the mixture in a uniform layer. Raise the heat to medium and roast the tomatoes for 30 to 35 minutes, or until the mixture is bubbling, browned, and slightly thickened.
Allow for enough drainage; In a baking dish, combine the spaghetti with the tomato sauce.
In a separate bowl, mix the basil and salt & pepper to taste. Instantaneous service
- To make the recipe more substantial, add cooked shredded chicken to the spaghetti mixture. Prepare a grill and arrange the shrimp or scallops on top of the spaghetti
- Any leftover pasta should be refrigerated and served chilled the next day, along with cold roast chicken, fish, or halibut.
Slow Roasted Cherry Tomato Pasta
Every summer, our family compiles a short list of “greatest hits” that we play at the end of the season. There are certain meals on the list that we’ve cooked over and over again, knowing that the ingredients and mood would soon alter and that summertime recipes will no longer be an option. This Slow Roasted Cherry Tomato Pasta is one of the “greatest hits” of the year, and it is a must-try. Slow-roasted tomatoes made their way into my repertoire once I learned how delicious they are served on crusty toast with a smear of ricotta or burrata on the side.
It’s amazing how a few hours in the oven can completely change a bunch of plump vine tomatoes.
How to Slow Roast Tomatoes
The secret to making this dish is to start with ripe cherry tomatoes that are in season. This is a meal that is best prepared during the summer months when tomatoes may be obtained from a garden or local farm rather than from a hot house. From there, it’s just a question of stacking them onto a sheet pan, tossing them with a little olive oil, and popping them into the oven to bake. I prefer to roast them at a low and moderate temperature of around 300 degrees. To get the tomatoes to be pleasingly wrinkled and tangy sweet at that temperature, it will take at least two hours at that temperature.
Garlic Basil Oil
In addition to roasting the tomatoes for an extended period of time, I prefer to marinate the garlic and basil in olive oil before serving. By the time the tomatoes are finished cooking, the oil has been infused with incredible taste, which is enhanced when the oil is combined with hot, cooked pasta. The hands-on time for this dish is under 15 minutes, despite the fact that the tomatoes and olive oil take their sweet time to establish their flavor profiles. Easy!
Make it Ahead
You can prepare the ingredients for this dish ahead of time if it is more convenient for you. Early in the day, roast your tomatoes and soak the garlic and basil in a little water. Continue to keep both items at room temperature until dinnertime. Cooking your pasta and mixing everything together is then all that’s required. To save time, create a double batch and save half in the refrigerator to use as an appetizer, spread over toasted sandwiches, or drizzle over grilled veggies.
Make it Your Own
Simple roasted cherry tomato pasta is packed with flavor on its own, but it is also the sort of meal that lends itself to a variety of preparations and toppings. Here are some ideas to get you started:
- Simple roasted cherry tomato pasta is packed with flavor on its own, but it is also the sort of meal that lends itself to a variety of preparations. The following are some ideas:
For other simple pasta recipes you might like:
pasta with tomatoes, corn, and zucchini for a summer meal Pasta with a Straightforward Tomato Sauce Pasta with Zucchini Noodles and Lemony Pesto is a delicious dish. Julie Andrews’ Gnocchi with Sweet Corn and Zucchini is a delicious dish. Marcia Smart’s Bolognese for a Weeknight Dinner
Slow Roasted Cherry Tomato Basil Pasta
Slow roasting is a fantastic technique for creating enchantment with the tastiest cherry tomatoes of the summer season. Despite the fact that the recipe is really easy, you will need to set aside at least two hours to enable the tomatoes to get soft and almost caramelized. Make the garlic/basil oil and roast the tomatoes ahead of time if you want to save time in the kitchen.
Combine all of the ingredients and set aside at room temperature until dinnertime. Preparation time: 15 minutes Cooking Time: 2 hrs Time allotted: 2 hours and 15 minutes Servings4servings Calories513kcal
- 4 large cups cherry tomatoes, stems removed (about 2 baskets)
- 1/4 cup plus 1 tablespoon extra-virgin olive oil, divided
- 1/4 cup plus 1 tablespoon salt and pepper to taste 1 1/4 teaspoon kosher salt, plus more seasoning to taste 3-inch-long cloves garlic
- 1/3-cup finely chopped fresh basil
- 12-ounces dry pasta (such as rigatoni, penne, or fusilli)
- 1-inch-long piece Parmesan cheese (optional).
- Preheat the oven to 300 degrees Fahrenheit. Prepare a baking sheet by lining it with parchment paper. Place the cherry tomatoes on a baking sheet and drizzle with 1 tablespoon olive oil and 1/4 teaspoon salt, tossing well. Cook for 2 hours, or until the tomatoes are extremely soft and beginning to shrivel. Transfer to a large mixing bowl and add the remaining 1/4 cup olive oil just before placing the tomatoes in the oven. Remove from the heat. Using the side of a chef’s knife, smash the garlic bulbs and peel them, then add them to the oil along with the basil. Toss everything together and leave it aside while the tomatoes roast. When the tomatoes have finished cooking, put them to a mixing bowl with the oil and gently whisk
- To prepare the pasta, boil it in a big pot of liberally salted water until it is al dente when you are ready to eat it. Drain the water well. Stir in the heated pasta to the dish with the tomatoes and 1 teaspoon kosher salt until everything is well-combined. Taste and adjust the seasoning if necessary. In shallow dishes, arrange the pasta and sprinkle with freshly grated Parmesan.
Balsamic Roasted Cherry Tomatoes Recipe
Recipe for Balsamic Roasted Cherry Tomatoes in the Oven– To bring out the bright, powerful taste of fresh cherry tomatoes, roast them with balsamic vinegar before serving. Perfect for utilizing to create rustic and tasty meals, such as cherry tomato pasta sauce, with fresh ingredients!
Balsamic Roasted Cherry Tomatoes
There’s nothing quite like the few weeks that occur between the seasons to capture the imagination. Personally, I enjoy the period between the end of summer and the beginning of autumn. Despite the fact that the sun is shining brightly, the days are becoming shorter and there is a faint chill in the air. Perhaps most importantly, there are plenty of fresh vegetables to savor! For those of you who are like us, you will most likely have a bumper crop of tomatoes by the end of the summer. Yay! All types of easy homemade dishes, such as spicy salsa and old-fashioned tomato jam, may be produced using garden fresh tomatoes from the garden.
Simple and delicious, this oven roasted balsamic cherry tomatoes recipe makes use of luscious cherry tomatoes, garlic, and sweet balsamic vinegar to create a delicious dish.
Salads, sandwiches, soups, and charcuterie boards all benefit from the addition of balsamic roasted tomatoes.
The best part is that it can be used as a no-fuss spaghetti sauce.
Ingredients You Need
This is another one of those incredible recipes. It has only six simple ingredients, yet it tastes incredibly sophisticated and fulfilling despite its simplicity. To prepare the Oven Roasted Balsamic Cherry Tomatoes, you’ll need the following ingredients:
- Ripe cherry tomatoes–or grape tomatoes–that are in season
- Oil from extra virgin olives (or your favourite high heat neutral-tasting oil)
- Notes on fresh thyme (or dried thyme) are included on the recipe card. The greatest balsamic vinegar is aged balsamic vinegar of superior quality. Granulated sugar–just a little to temper the acidity of the tomatoes and caramelize them
- Season with salt and pepper to taste
How to Roast Cherry Tomatoes
At begin, preheat the oven to 400 degrees Fahrenheit. Prepare a big baking sheet with a rim for baking. If you like, you may line it with parchment paper. Remove the cherry tomatoes from their stems and chop them in half. Place the tomatoes on a baking sheet and set aside. Then sprinkle over the olive oil and balsamic vinegar until the salad is dressed. Then, over the tomatoes, sprinkle the minced garlic, fresh thyme leaves, and sugar on top of them. Toss gently to coat the vegetables. Spread the tomatoes out in a single layer on a baking sheet and season generously with salt and pepper.
Get the Complete (Printable) Balsamic Roasted Cherry Tomatoes Recipe Below. Enjoy!
Enjoy the roasted cherry tomatoes right now, or store them in the refrigerator until you’re ready to use them.
How to Make Roasted Cherry Tomato Pasta
If you are cooking the tomatoes and the pasta at the same time for supper, I recommend starting the water boiling 15-20 minutes or so after you have placed the balsamic cherry tomatoes in the oven to roast them. Prepare the pasta according to the directions on the package. Drain the pasta, but be sure to save aside 1/2 cup of the cooking water. Place the cooked pasta in a large mixing bowl and top with the roasted cherry tomatoes after they’ve come out of the oven. Over the top, scatter the oven-roasted cherry tomatoes and their juices.
Toss the pasta with tongs to evenly coat it in the sauce.
If necessary, add 1/4 – 1/2 cup pasta water to soften the sauce up a little bit. Make sure to add the water in little amounts so that you only use what you need and nothing more. Warm the pasta and toss it with the roasted cherry tomato sauce.
Frequently Asked Questions
What are some more ways to savor freshly roasted cherry tomatoes that you’ve come up with? Served hot and fresh, roasted tomatoes are a delectable addition to soups such as creamy tomato soup or on Italian sandwiches and hamburgers. You may serve them as a snack or side dish with some freshly baked toast or a charcuterie board, or just eat them plain with a fork! Was wondering if there are any additional items I could use to create spaghetti with roasted cherry tomato sauce. Add additional delicious seasonal vegetables to this easy pasta recipe, such as asparagus (cut and roasted with the tomatoes!) or fresh spinach, to make it more substantial.
Do you have any suggestions for how to make this a gluten-free or low-carb meal?
Alternatively, combine with zucchini noodles for a low-carb alternative.
Balsamic cherry tomatoes can keep well in the fridge for up to 3 days if they are placed in an airtight container after being harvested.
Looking for More Easy Italian-Inspired Recipes?
This simple recipe for oven-roasted cherry tomatoes with balsamic vinegar makes a delightful basis for all types of rustic Italian-inspired foods, including cherry tomato pasta sauce! Servings:6servings
For the Cherry Tomato Pasta –
- 1poundspaghetti or fettuccini
- 1cupfresh basil leaves
- 12 cups shaved parmesan cheese
- 1 teaspoon freshly ground pepper
- 1 pound pasta or fettuccini
- 1 cup fresh basil leaves
- 12 cups shaved parmesan cheese
- 1 pound roasted chicken breast
Balsamic cherry tomatoes can keep well in the fridge for up to 3 days if they are placed in an airtight container after being harvested. Use it cold or warm it slightly in the oven or microwave before using it again. Serving:1.5cups,Calories:441kcal, carbohydrate: 67g, protein: 15g, fat: 13g, saturated fat: 3g, polyunsaturated fat: 2g, monounsaturated fat: 8g, sodium: 450mg Cholesterol: 6 mg, Sodium: 157 mg, Potassium: 544 mg, Fiber: 4 g, Sugar: 9 g, Vitamin A: 1126 IU, Vitamin C: 39 mg, Calcium: 152 mg, Iron: 3 g Are you going to make this recipe?
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These easy Garlic Roasted Cherry Tomatoes are bursting with flavor!
Preparation time: 5 minutes Preparation time: 20 minutes Time allotted: 25 minutes
- Minutes Required for Preparation Approximately 20 minutes of preparation time 25 minutes total time
- Preheat the oven to 375 degrees Fahrenheit. Toss together the tomatoes, garlic, olive oil, salt, and pepper in a medium-sized mixing bowl. Transform the mixture onto a baking sheet and spread it out evenly
- 20-25 minutes, or until the tomatoes are soft and aromatic, should be enough time. Eat as soon as possible while standing over the sink with a kitchen fork. or on top of your favorite spaghetti, pizza, or even grilled chicken breasts
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a total of 4 servings
1 serving (per person) The following is the amount of food per serving: Calories:70 7 g of total fat 1 gram of saturated fat 0 g of Trans Fat 6 g of unsaturated fat Cholesterol:0mg Sodium:530mg Carbohydrates:2g Fiber:0g Sugar:0g Protein:0g
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Spaghetti with Roasted Cherry Tomatoes, Feta, and Herbs Recipe
- 12 ounces spaghetti
- 2 dry pints tiny cherry or grape tomatoes
- Olive oil
- Kosher salt and freshly ground black pepper
- 12 ounces spaghetti
- 2 dry pints small cherry or grape tomatoes 6 garlic cloves, peeled and minced 1/4 cup minced fresh herbs (parsley, chives, basil, etc.) put in a jar
- About 1 cup crumbled feta cheese
Try Amazon FreshNutritional Information to see what you think.
- 443 calories
- 11.29 grams of fat
- 6.13 grams of saturated fat
- Trans fat
- Carbohydrates (67.42 grams), fiber (3.21 grams), sugar (4.09 grams), protein (17.06 grams), cholesterol (33.38 milligrams), sodium (352.4 milligrams). Nutritional Analysis for a single portion (4 servings) Powered by the following:
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You have the option to unsubscribe at any time. Pasta is combined with roasted cherry tomatoes, feta, and fresh herbs in this simple and nutritious spaghetti dish for dinner.
What to buy
- Using a pot with a built-in strainer makes draining pasta a breeze, no matter what type of pasta you’re cooking. It comes in helpful for cooking potatoes and other vegetables, as well. Take a look at it
Recommended from Chowhound
Roasted cherry tomatoes are tomatoes that have been halved and covered with garlic, olive oil, and herbs before being roasted at a high temperature until caramelized. It’s easy to serve these tomatoes as a side dish or as a pasta topping! Roasted veggies are a personal favorite of mine; roasted asparagus, roasted green beans, and these roasted cherry tomatoes are all household favorites. Because of the roasting process, the tastes become more concentrated, resulting in the most delicious tomatoes you’ve ever tasted!
Sometimes I buy too many tomatoes and don’t have time to use them all up, so I prepare a large batch of these roasted cherry tomatoes.
How do you roast cherry tomatoes?
Choose your tomatoes first, as this is the most important step. Choose from a selection of tiny tomato varieties, such as cherry tomatoes, grape tomatoes, or any kind. I like to use a variety of colors when they are available since it provides for a more appealing appearance, but plain red tomatoes would suffice in this situation. You have the option of roasting your tomatoes whole or slicing them in half; the choice is yours. I usually split them in half because if you roast them whole, they have a tendency to burst apart in the oven when they are done.
If you’re roasting tomatoes to be blended for a sauce or soup, the appearance of the tomatoes isn’t as important, so feel free to leave them whole.
In the oven, these little tomatoes get nearly caramelized, and the flavors become even more intense in the nicest possible manner.
How do you use roasted tomatoes?
Roasted cherry tomatoes can be served on their own as a side dish, or they can be used in a number of dishes such as salads and sauces.
What is the difference between grape tomatoes and cherry tomatoes?
At the grocery shop, I’ve observed that there are a lot of grape tomatoes available. The primary difference between grape tomatoes and cherry tomatoes is that grape tomatoes are larger and less sweet than cherry tomatoes. You may use grape tomatoes for the cherry tomatoes in this recipe, and the results will be just as good.
Are cherry tomatoes good for you?
Among its many nutritional benefits, cherry tomatoes include high levels of vitamin C as well as Vitamins K and folate. These tomatoes are also high in lycopene, an antioxidant that provides several health advantages, including a reduced risk of cancer and heart disease. Despite the fact that they are roasted, my children enjoy the fresh form of these cherry tomatoes just as much. A delightfully surprising side dish that your guests and family will appreciate. It is even possible to make this dish beautiful enough to present at a dinner party by using different colored tomatoes!
More great veggie recipes
- Cooking with vegetables: Roasted Carrots, Bacon Wrapped Asparagus, Parmesan Roasted Broccoli, Slow Cooker Creamed Corn, Broccoli and Cheese Casserole, and more.
Roasted Cherry Tomatoes
Roasted cherry tomatoes are tomatoes that have been halved and covered with garlic, olive oil, and herbs before being roasted at a high temperature until caramelized. It’s easy to serve these tomatoes as a side dish or as a pasta topping!
Course The term “roasted cherry tomatoes” refers to the process of roasting little cherry tomatoes in a roasting pan. Preparation time: 10 minutes Cooking time is 25 minutes. Time allotted: 35 minutes 4 Calories per serving 82kcal
- 16 ounces half cherry tomatoes
- 2 tablespoons olive oil
- 1 teaspoon minced garlic
- 1/2 teaspoon Italian seasoning
- Salt and pepper to taste
- 2 tablespoons fresh chopped herbs (parsley, basil, or chives)
- Cooking spray
- 16 ounces halved cherry tomatoes
- Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius). Coat a baking sheet with nonstick cooking spray
- Place the cherry tomatoes on a sheet pan in a single layer and set aside. Add olive oil to a small mixing bowl and whisk until combined
- Add garlic and Italian seasoning
- Season with salt and pepper
- Mix well. Drizzle the oil mixture over the tomatoes and toss to coat evenly with the oil mixture. Preheat the oven to 250°F and bake for 25 minutes. Serve immediately after sprinkling the fresh herbs on top.
The following are the nutritional values: calories: 82kcal|carbohydrates: 4g|protein: 1g|fat: 7g|sodium: 12mg|potassium: 247mg|sugar: 2g|vitamins A, C, and iron: 555IU|calcium: 16mg|iron: 0.9 mg
Roasted Tomato Pasta Puttanesca
Pasta Puttanesca with Roasted Cherry Tomatoes is cooked with a thinner “sauce” of roasted tomatoes that clings to the starchy pasta after it has been combined with the other ingredients. You may enjoy this dish at any time of year as long as you can get sweet grape tomatoes or cherry tomatoes. It is the epitome of summer meal bliss. Larger tomatoes can be chopped and roasted in addition to the smaller ones. Please keep in mind that this article was initially published in August 2016. Since then, we’ve modified it to include metric measures.
The Perfect Use for Garden Cherry Tomatoes
My parents’ tomato garden will be up for business very soon! Every year, we are blessed with an abundance of cherry tomatoes, with around a pint of them maturing every day. We’re doing everything we can to stay up, which is a wonderfully enjoyable problem to have. If you have a comparable harvest in your own garden—or at your local market—try this dish as soon as possible. Is there any evidence of how great it is? Between the time we took the photographs you see here and the time we published this piece, we’ve already made it twice.
Perfectly Balanced FlavorsTextures
Now, I will admit that this pasta puttanesca recipe does necessitate the use of an oven for a short period of time. (It took me all of 20 minutes!) However, it is definitely worth the effort. Using a roasting pan to cook the cherry tomatoes brings out their natural sweetness, and the result is a wonderful combination of textures. After only a few minutes in the oven, some of the tomatoes are somewhat blistered and wilted, while others are able to retain their form and color. A mix of strong roasty toasted sweetness and freshness in your puttanesca sauce is the outcome of this method of making it.
When you combine those tastes with nutty anchovies and Parmesan cheese, you have the recipe for summer meal perfection.
Preheat your oven to 400 degrees Fahrenheit and bring a big pot of salted water to a boil for the spaghetti before you begin. Sprinkle the cherry tomatoes with 2 tablespoons extra virgin olive oil on a baking sheet coated with parchment paper and season with salt and pepper. Bake for 20 minutes at 350 degrees. Roast for 15 to 20 minutes in your preheated oven once you’ve transferred the ingredients. Meanwhile, heat a large pan (big enough to hold all of the spaghetti) over medium heat until hot but not smoking.
Cook for 3-4 minutes, or until the anchovies have melted into the oil and the garlic is aromatic, depending on how big your anchovies are.
Cook the spaghetti according to the package directions, omitting one minute from the total cooking time to save time.
To the garlic and anchovies, add the olives, capers, red pepper flakes, and tomatoes, and combine thoroughly.
After you’ve added the pasta, stir everything together for a minute to let the pasta to absorb any liquid that may have accumulated in the pan.
Add the herbs and mix well.
Pour in extra boiling water as needed to make the pasta softer and silkier.
And top this outstanding roasted cherry tomato pasta puttanesca with freshly grated Parmesan cheese to complete the dish! It’s impossible not to be inspired to start your own cherry tomato garden after tasting this pasta puttanesca! Prep:10minutes Cook:30minutes Total:40minutes
- 12 oz. dried thin spaghetti
- 2 pints cherry tomatoes (or grape tomatoes)
- 5 tablespoons extra-virgin olive oil (divided)
- 12 oz. dried thin spaghetti
- 12 oz 6 cloves garlic (sliced)
- 4 anchovy fillets
- 2/3 cup Kalamata olives (pitted and coarsely chopped)
- 3 tablespoons drained capers
- 1/4 teaspoon crushed red pepper flakes
- 3 tablespoons fresh Italian parsley (chopped)
- 3 tablespoons basil (julienned)
- Grated Parmesan cheese
- Salt and pepper.
- Preheat your oven to 400 degrees Fahrenheit and bring a big pot of salted water to a boil for the spaghetti before you begin. Sprinkle the cherry tomatoes with 2 tablespoons extra virgin olive oil on a baking sheet fitted with parchment paper and season with salt and pepper. Bake for 20 minutes at 350°F. During this time, warm a big pan (large enough to hold all of your pasta) over medium heat, until hot but not smoking. Combine the remaining 3 tablespoons of extra virgin olive oil, the garlic, and the anchovies in a mixing bowl. Cook for 3-4 minutes, or until the anchovies have melted into the oil and the garlic is aromatic
- By this time, your water should be boiling
- Remove from heat and set aside. Cook the spaghetti according to the package directions, slicing 1 minute off the total cooking time (the pasta should be just under “al dente” when done). At least 1 cup of the pasta boiling water should be set aside. To the garlic and anchovies, add the olives, capers, red pepper flakes, and tomatoes, and combine thoroughly. After you’ve added the pasta, stir everything together for a minute to let the pasta to absorb any liquid that may have accumulated in the pan. Pour in 1/3 cup pasta water (or more if necessary) if the sauce appears to be drying up and to achieve a smooth texture. With continued mixing, the pasta will soak up any excess liquid and become more flavorful. Toss in the herbs and top with Parmesan cheese before serving.
Calories: 614 kilocalories (31 percent ) 76 g of carbohydrates (25 percent ) 20 g of protein (40 percent ) 26 g of fat (40 percent ) 5 g of saturated fat (25 percent ) Cholesterol: 13 milligrams (4 percent ) Sodium: 992 milligrams (41 percent ) Potassium: 780 milligrams (22 percent ) 6 g of dietary fiber (24 percent ) 9 g of sugar (10 percent ) Vitamin A (i.u.) 1720 IU (34 percent ) Vitamin C (59.9 milligrams) (73 percent ) Calcium: 215 milligrams (22 percent ) 3.6 milligrams of iron (20 percent )
nutritional info disclaimer
TheWoksofLife.com is written and created only for the purpose of providing information. While we make every effort to give nutritional information to our readers as a general guideline, we are not professional nutritionists, and the figures supplied should be regarded as educated guesses. The nutritional information in any dish will vary depending on a variety of factors such as the brand of food purchased, natural variances in fresh ingredients, and so on. In addition, different online calculators produce varying answers based on their data sources.
Sarah is the elder daughter/sister in the Woks of Life household. She has two younger brothers. She grew up watching episodes of Ready Set Cook and Good Eats, which inspired her to create quick and easy recipes for busy home cooks. She is also the official Woks of Life photographer. She enjoys being outside (and, of course, *cooking* outside), and her passion for food has remained with her throughout her life.