Roasted Tomato Pasta
Roasted Tomato Pasta
Ingredients
- 1 pint cherry tomatoes
- 2 tablespoons olive oil, as needed for drizzling
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 3 garlic, cloves, minced
- 1/4 cup fresh basil, chopped
- 1 pound pasta, any shape
- 1/2 cup Parmesan cheese, grated, plus more for serving
Instructions
- 1
Preheat your oven to 400°F (200°C).
⏱️ 10 min•🌡️ 400
- 2
Place the 1 pint of cherry tomatoes into a baking pan. Drizzle generously with olive oil, then sprinkle with salt, black pepper, minced garlic, and chopped fresh basil. Toss gently to ensure the tomatoes are evenly coated.
⏱️ 5 min
- 3
Bake the pan of tomatoes and seasonings in the preheated oven for 20 minutes, or until the tomatoes are softened and slightly burst.
⏱️ 20 min•🌡️ 400
- 4
While the tomatoes are baking, bring a large pot of salted water to a rolling boil. Add the 1 pound of pasta and cook according to package directions until al dente.
⏱️ 10 min
- 5
Once the tomatoes are done, carefully remove the pan from the oven. Drain the cooked pasta, reserving about 1/2 cup of the pasta water, then add the hot pasta directly into the pan with the roasted tomatoes.
⏱️ 2 min
- 6
Add the 1/2 cup of grated Parmesan cheese to the pasta and tomatoes. Mix all the ingredients thoroughly in the pan, using a spatula or tongs, until well combined and the cheese has melted into a light sauce. If the sauce seems too dry, add a tablespoon or two of the reserved pasta water until desired consistency is reached.
⏱️ 3 min
- 7
Serve immediately, garnished with additional grated Parmesan cheese and fresh basil, if desired. Enjoy!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Roasted Tomato Pasta
- 1 pint cherry tomatoes
- 2 tablespoons olive oil, as needed for drizzling
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 3 garlic, cloves, minced
- 1/4 cup fresh basil, chopped
- 1 pound pasta, any shape
- 1/2 cup Parmesan cheese, grated, plus more for serving
Instructions
- 1
Preheat your oven to 400°F (200°C).
⏱️ 10 min•🌡️ 400 - 2
Place the 1 pint of cherry tomatoes into a baking pan. Drizzle generously with olive oil, then sprinkle with salt, black pepper, minced garlic, and chopped fresh basil. Toss gently to ensure the tomatoes are evenly coated.
⏱️ 5 min - 3
Bake the pan of tomatoes and seasonings in the preheated oven for 20 minutes, or until the tomatoes are softened and slightly burst.
⏱️ 20 min•🌡️ 400 - 4
While the tomatoes are baking, bring a large pot of salted water to a rolling boil. Add the 1 pound of pasta and cook according to package directions until al dente.
⏱️ 10 min - 5
Once the tomatoes are done, carefully remove the pan from the oven. Drain the cooked pasta, reserving about 1/2 cup of the pasta water, then add the hot pasta directly into the pan with the roasted tomatoes.
⏱️ 2 min - 6
Add the 1/2 cup of grated Parmesan cheese to the pasta and tomatoes. Mix all the ingredients thoroughly in the pan, using a spatula or tongs, until well combined and the cheese has melted into a light sauce. If the sauce seems too dry, add a tablespoon or two of the reserved pasta water until desired consistency is reached.
⏱️ 3 min - 7
Serve immediately, garnished with additional grated Parmesan cheese and fresh basil, if desired. Enjoy!
⏱️ 1 min