Roasted Tomato Pasta
If you’re looking for recipes to make with juicy, summer tomatoes, this roasted tomato pasta sauce is a must try. Simple, yet full of flavor, it comes together in just about 30 minutes and makes for the ideal dinner served with flakey baked salmon.
The cherry tomatoes get roasted with garlic, olive oil, Italian seasoning, chili flakes and salt & pepper. They come out sweet and juicy and get mixed with some pasta water to create the base of the sauce.
I used one of my favorite pasta varieties- cavatappi- and topped the dish with fresh basil and homemade pesto. This recipe is one of those simple ones with only 10 minutes of prep time, yet its bursting with flavor.
While the sauce and recipe are naturally dairy-free, this dish would be delicious served with burrata or fresh mozzarella on top.
Ingredients you’ll need for roasted tomato pasta
- Cherry or grape tomatoes
- Pasta of choice
- Olive oil
- Fresh garlic
- Seasoning– salt, pepper, chili flakes, Italian seasoning
- Toppings: fresh basil, homemade or store-bought pesto
- Add the tomatoes to a oven-safe pan or braiser with the garlic, olive oil and seasoning
- Roast on 400 F for about 35 minutes while you cook your pasta
- Once the tomatoes are ready, remove them from the oven and mix in 1/2 cup of pasta water with chopped basil. Mash everything to create the sauce
- Add the pasta into the sauce, then taste and adjust for salt
Once everything is evenly mixed, garnish the dish with store-bought or homemade pesto and some extra basil. You can serve this dish with a side of grilled chicken, baked salmon or a side salad.
Add even more flavor by topping it with creamy burrata or shaved parmesan!
The roasted tomatoes would even be delicious as a dip with toasted garlic bread, or as a topping with your favorite protein. A drizzle of balsamic glaze would take them to the next level!
This recipe is one of my favorites for a weeknight dinner because it comes together so easily with minimal clean up. I cooked the tomatoes in my go-to 3 1/2-Qt. braiser. It’s one of my kitchen staples for cooking creamy sauces or one-pan dishes.
What to serve with your roasted tomato pasta:
Balsamic Chicken
Cilantro Lime Salmon
Arugula Beet Salad with Candied Walnuts
Roasted Tomato Pasta
Ingredients
- 1 lb pasta I used Cavatappi
- 1.5 lbs cherry tomatoes
- 1/2 cup reserved pasta water
- 4 garlic cloves, sliced in half
- 1/4 cup olive oil
- 1 tsp Italian seasoning
- 1/2 tsp red pepper flakes
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/3 cup chopped basil
Top with
- Fresh basil
- Homemade pesto
Directions
- Preheat the oven to 400 F
- Add the tomatoes and garlic to a large brasier pan or oven safe dish. Toss with the olive oil and seasoning. Roast in the oven for 35 minutes, until they start to burst and brown slightly
- While the tomatoes roast, prepare the pasta as instructed on the package. Set aside 1/2 cup of pasta water, then drain the pasta and set aside.
- Remove the roasted tomatoes from the oven and mash them gently to create a sauce. Add the reserved pasta water and chopped basil. Taste and adjust salt as needed.
- Add in the cooked pasta and mix well until saucy. Top with fresh basil and spoonfuls of pesto or cheese.
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