Don’t let the simplicity fool you, this cherry tomato pasta recipe is amazing.
In this quick easy dish, cherry tomatoes (or grape tomatoes) are roasted with garlic and herbs and tossed with pasta for a perfect meal.
This dish goes from stovetop to tabletop in about 20 minutes!
Roasted Cherry Tomato Pasta
- You’ll love how simple to prepare this cherry tomato pasta recipe is!
- Ideal for meatless Mondays, it’s a dish that the whole family will love.
- It’s a one-pot wonder with minimal cleanup after a long day and great as the star of the dinner table or a side dish.
- Not just for summer, tomatoes are available all year round.
- Budget-friendly and packed with flavor, it’s a win-win kind of meal!
Ingredients and Variations
- Tomatoes: Cherry tomatoes or grape tomatoes work well in this recipe, any color will do. The roasted tomatoes create a delicious ‘sauce’ for the pasta.
- Oil & Vinegar: These ingredients not only help with roasting and caramelization, they add great flavor.
- Garlic & Herbs: Fresh garlic and herbs like basil and oregano add delicious flavor to the tomatoes as they roast. Feel free to try different herbs like thyme or Italian seasoning based on what you have on hand.
- Pasta: Use your favorite type, whether that’s fresh, refrigerated, or boxed. All shapes and sizes work well with this versatile recipe.
OPTIONAL VEGGIES: This is a great dish for using up bits of leftover veggies, Or you can start with fresh veggies like spinach and zucchini. Bulk up the dish and add roasted vegetables or air-fried veggies.
VARIATIONS: Make it a main dish and add sliced grilled chicken or garlic butter shrimp. Swirl in a little homemade basil pesto in step 5 or some olive tapenade.
How to Make Cherry Tomato Pasta
- Roast tomatoes by tossing them with the remaining ingredients (except pasta) in a pan lined with foil and placing them under the broiler (as per the recipe below).
- Boil pasta to al dente. Drain pasta but don’t rinse it (that extra starch helps make the sauce!).
- Combine tomatoes with the pasta and toss to combine. Garnish with fresh herbs and parmesan cheese or crumbled feta cheese before serving.
Storing Leftovers
Keep leftover roasted cherry tomato pasta in a covered container for up to 3 days in the refrigerator. Pasta doesn’t thaw well, so freezing is not recommended. However, this dish is so easy, simply start fresh!
Easy u0026 Elegant Pasta Dishes
Did your family love this Roasted Cherry Tomato Pasta? Be sure to leave a rating and a comment below!
Roasted Cherry Tomato Pasta
Equipment
Ingredients
- 6 cups cherry tomatoes halved
- 4 cloves garlic minced
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- ½ teaspoon dried basil
- ½ teaspoon oregano
- salt and freshly ground pepper to taste
- 1 pound long pasta
Garnish
- ¼ cup fresh basil sliced
- ⅓ cup parmesan cheese shredded
Instructions
- Preheat the oven to 425°F.
- Line a sheet pan with foil and add the tomatoes, garlic, balsamic vinegar, oil, oregano, basil, ½ teaspoon salt and ¼ teaspoon black pepper.
- Roast 15 minutes or until the tomatoes are cooked. Broil 1-2 minutes to add a little bit of char/color once softened.
- Meanwhile, in large pot of boiling salted water, cook pasta until tender but firm. Reserve ½ cup of pasta water. Drain (do not rinse) and place in a large bowl.
- Add the tomatoes with any pan juices and toss to combine.
- Serve and garnish with fresh herbs and parmesan cheese.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dinner, Entree, Pasta
Cuisine Italian© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
I had so many cherry tomatoes and this recipe was a perfect way to use them! It was so easy, too! I just made a batch and had a nice bowl of it! Yum!
Can I freeze the leftover tomatoes?
Yes, they do freeze well but can become a little bit mushy once thawed. They’re great added to pasta sauces as well!
I made this quick & easy recipe 2 nights in a row & it was so delicious! So delicious we needed more of it the next day! Thank you! I served it w burrata & wonderful bread. No pasta. The warm tomatoes melted the burrata to perfection & soaked up the savory juices w the bread! Deliciousness!
So simple and yet incredibly delicious!
This was spectacular! Wanted to use my cherry tomatoes from the garden and this was a hit. So light and fresh. thanks
My God! This was such a simple dish to make, and SOOOOO delicious! I hate when people “tweak” a recipe and then rate it, but I did add a Japanese eggplant to the tomatoes while roasting them, and some fresh mozz balls at the end. It was a gourmet meal, to say the least. Thank you!
Glad you loved it Vinny! The fresh mozzarella is a great addition!
Delicious!
Thought the recipe was very good and didn’t change anything other than to lower roasting temperature for tomatoes to 400. This recipe is a keeper for the summer cherry tomato bumper crop.
Instead of parmesan, i sprinkle liberal amounts of fera, more fresh basil, minced, and pine nuts on top. Outstanding!
Sounds great Leslie!
Great things
I needed a recipe to use some of the many cherry tomatoes we have coming in from our garden. So glad I landed on this one—It is amazing! I baked it at 410 degrees on Convection Roast, and it came out perfect—no need to broil. The only other thing I changed was to thinly slice the garlic instead of mincing. We’ll definitely be having this a lot this summer. In the future, I think I’ll either increase the amount of sauce or decrease the amount of pasta. I may even try freezing the tomatoes after roasting—looks like we could have unprecedented amounts of cherry tomatoes. :) Thanks so much for sharing this recipe!!
So glad you loved it Karen!! It’s on my menu again tonight too! :)
Just a note about so many cherry tomatoes from my garden. I oven sun-dry tomatoes (lots of batches!) at summers end and freeze In small snack baggies for pizza, pasta, sandwiches etc. I halve the tomatoes and mix with very little olive oil and light fine sea salt. Bake at 225 for 4-5 hours on a parchment paper covered baking sheet (I know that’s a long time but results are so worth it). Add spices afterwards if desired. These fresh tomatoes keep giving all winter long!
How would this work as a pasta salad? Looks great!
Great idea, I do have a fresh tomato pasta salad but haven’t tried this as a pasta salad. You might need to add a bit of oil/vinegar and seasoning. Let us know how it works out if you try it!
Given a bunch of grape tomatoes and found your recipe. Husband said”Terrific meal – restaurant quality!” Teenaged son said “Great meal. Thanks Mom!” Other teenaged son said “Don’t normally like roasted tomatoes but these are awesome.” I don’t usually leave comments but wanted to say thank you!!!!
So glad your family loved it Darla! Thank you so much for coming back and leaving a review!!
Delicious and easy! Great way to enjoy ripe cherry tomatoes!
As I have come to expect from Holly and Spend with Pennies, this recipe is a real winner! Fast, fresh, and fabulous! I’m adding it to the rotation year round. Cherry and grape tomatoes are often the only USA-grown tomatoes available, and they are one of the best tomato bargains to be had ♀️
Thank you so much for your kind words Monica!! ❤️ So glad you loved it as much as we do!
Really good and very easy way to use up some very ripe grape tomatoes!
I couldn’t agree with you more Terry!
Looked good when I read the recipe. It was everything I imagined.
That’s great James! So happy you think so.
We grew million dollar cherry tomatoes this year, 4 plants. I never realized the amount of cherry tomatoes we would have. I have given over 15 pounds away. Then I thought why not try a recipe to use these tomatoes. I used this one and it is to die for. So yummy. My husband loves it. So now I have been making this recipe and freezing the tomatoes. Thank you for posting the best roasted tomato recipe ever.
So happy you love it Beth! Definitely a great way to use up some of those tomatoes.
I roast them with fresh herbs and lots of garlic in trays and freeze in portions.
Is there any wine that you would recommend to go with this?
Hi Eli, a light and dry white wine like Pinot Grigio or Chardonnay would go great with this recipe. Enjoy!
I really enjoyed it. Looked for a cherry tomato recipe and found yours and I was not disappointed. My niece and nephew came back for seconds. Let’s say it’s my new cherry tomato recipe. Thank you
So happy it was a hit Iantha!
A quick, easy, and very good meatless meal! I used italian seasoning and campanelle pasta to hold on to the sauce better then other pastas. Topped with just the parmesan and served with garlic cheese bread. This is a new favorite for us and cant wait for the garden fresh cherry tomatoes this summer! Made and reviewed for the Alphabet recipe tag game.
This is the best with garden tomatoes!! So glad you enjoyed it, I bet the campanelle was perfect!
Super easy but extremely delicious! Used fresh cherry tomatoes and basil from our garden! Thanks for sharing :)
Nothing beats garden fresh Shreya! You’re welcome :)