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Home » Recipe Index » Pasta Dishes

Roasted Cherry Tomato Pasta

Published: Jun 23, 2020 · Updated: Jul 23, 2021 Author: Alexandra Cook

For the full recipe including quantities and method, click the "jump to recipe" button, or scroll through and read our helpful tips along the way.

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large white platter of pasta, topped with roasted tomato sauce and garnished with basil leaves. silver spoon on edge of dish.
large white platter of pasta, topped with roasted tomato sauce and garnished with basil leaves. silver spoon on edge of dish.

Enjoy the bright flavours of this delicious Roasted Cherry Tomato Pasta. Al Dente pasta is tossed with roasted tomatoes for a simple to prepare meal. It is so tasty, with minimal effort involved!

large white platter of pasta, topped with roasted tomato sauce and garnished with basil leaves. silver spoon on edge of dish.
Jump to:
  • Why we love this recipe:
  • Ingredients in this recipe:
  • Step by Step Instructions:
  • Tips for Success and FAQs:
  • When it comes to serving:
  • More delicious recipes for you to try:
  • Roasted Cherry Tomato Pasta

My Roasted Cherry Tomato Pasta is a dish that I make often. It’s quickly and easily put together, ideal for days when you don’t have the time to slowly simmer a sauce or when you prefer a lighter meal, one which won’t weigh you down.

Don’t be misled by the simplicity of this recipe. The sauce is light and yet full of fresh flavour. It is a versatile dish; you can serve it alone as a meat-free meal, or on the side of meat or poultry.

In a baking pan, I roast cherry tomatoes, garlic, olive oil, some herbs and spices. I roast the tomatoes until they are tender and slightly charred and while they are roasting, I heat a pot of water and cook the spaghetti. It doesn’t come much easier than that.

Why we love this recipe:

This is a meal which can be enjoyed by many. It is naturally vegetarian, can be gluten-free with the appropriate choice of pasta or can be suitable for vegans if served without cheese or with vegan cheese.

Also, the simple flavours mean that it is a meal which is suitable for most, if not all, the family.

This is the recipe we turn to when we want a fresh tomato sauce, with the flavours of summer, that we can enjoy year-round.

Tomatoes in general are at peak season with maximum flavour during summer.  Whilst they may look good in winter, their flavour is generally dull and disappointing.

Cherry tomatoes, on the other hand, have a higher ratio of sugar to flesh and they are the best option during winter.

As the sweet cherry tomatoes burst and caramelise in the olive oil they create a sauce that is full of fresh flavours and a perfect topping for pasta. The flavours and the colours immediately identify the dish as having Italian origins.

Roasting is a great way to improve less than ideal tomatoes, be it during winter or at any other time of the year. It concentrates their flavour, enhancing their natural sweetness.

Also, cooking tomatoes improves their nutritional value. Tomatoes contain lycopene, a powerful antioxidant. Scientific studies have discovered the increased nutritional benefit which is obtained by cooking tomatoes. The studies have shown that the human body can absorb more lycopene from a cooked tomato than a raw tomato.

As well, tomatoes which are cooked with olive oil have an even higher nutritional absorption rate. This is one of the many benefits of the Mediterranean diet where tomatoes are often cooked in olive oil.

Although this is a simple recipe, sometimes the simplest dishes make the best meals.

Ingredients in this recipe:

Ingredients used in recipe on white background.

Please see the recipe card further along in the post for exact quantities of ingredients and the full method.

Pasta – we have used spaghetti on this occasion, but any pasta of your choice is fine. Just be sure to cook the pasta al dente – “firm to the bite”.

Garlic – use fresh garlic, not from a jar or powder.

Olive Oil – Extra Virgin Olive Oil has the best flavour, and is my preference for this dish (and almost all Mediterranean dishes!)

Salt and Pepper – season the dish to your taste with sea salt flakes and freshly ground black pepper.

Sugar – A little sugar counteracts the natural acidity of the tomatoes. A small amount really brings excellent balance to this dish.

Dried Oregano – In most cases, I tend to prefer to use fresh herbs, however, I love the flavour of dried oregano. The dried herb has a flavour that is more subtle. It complements other flavours rather than dominating them.

Fresh Basil – Basil and tomatoes are one of those flavour combinations that just work so well.

I have even heard that they love to be planted near each other in the garden. It is said that basil helps repel insects and improves the growth and flavour of tomatoes.

Cherry Tomatoes – Cherry tomatoes are ideal for roasting. The flavour intensifies beautifully when roasted.

Step by Step Instructions:

Process shots to make recipe.
  1. Prepare your tomatoes – wash and dry them thoroughly. Cut the tomatoes in half or thirds, depending on their size.
  2. Add the tomatoes to a non-reactive pan, and toss in olive oil. Spread them out into one layer and sprinkle with the minced garlic, half the basil leaves, dried oregano, sugar, salt and pepper.
  3. Roast for 30-40 minutes, until the tomatoes are collapsing and slightly charred.
  4. Cook your pasta to al dente (reserve some pasta water), and toss through the tomatoes in the same dish you roasted them in. Add a little pasta water if you require more liquid.

Tips for Success and FAQs:

Please do not rinse your cooked pasta; the rinsing removes precious starches from the sauce. As the pasta cooks, it releases starch into the cooking water.

I recommend that you always set aside a small cup of the cooking liquid. Add it to the pan with the combined pasta and tomatoes to help the sauce amalgamate.

For such a simple recipe, it is important to use the best ingredients. For the best flavour, your tomatoes should be very ripe.

Can I use dried basil?

I strongly recommend that you use fresh basil. The fresh herb has a vibrant and fresh aroma and flavour. The dried herb has a completely different taste.

Which variety of pasta is best to use?

Choose the pasta that you prefer. You could use a short pasta such as penne, or a long one such as spaghetti which I have used here. Alternatively, fresh pasta works wonderfully in this dish too!

Which type of oil is best to use?

When there are so few ingredients, it is essential to use the best quality to achieve maximum flavour. Use the best olive oil that you can. Ideally, I suggest extra virgin olive oil; it is an important element in the recipe.

Can I use larger tomatoes?

Yes, you can. Just cut them into pieces about the same size as a cherry tomato.

Can I cook the tomatoes on the stovetop?

Yes, you certainly can. In fact, the cooking time will be a little less. Simply add the olive oil and garlic to a large, cold skillet. Over medium heat, carefully heat the garlic until it is fragrant. Be careful that it does not take on too much colour or it will taste acrid. Add the other ingredients, as per the recipe and toss to combine. Cook until the tomatoes collapse, release their juices and become tender. This will take about 10 – 15 minutes.

Can I prepare the tomatoes in advance?

You certainly can, even a day or two if you prefer. Just heat the tomatoes when you are ready to add them to the hot pasta.

Can you freeze the roasted tomatoes?

Roasting the tomatoes is also an ideal way to keep some for the weeks or months ahead. I like to freeze some in zip-lock bags to use as a quick pasta sauce.

How much pasta do I need per person?

This really depends on how the pasta is served. If it is for a first course or a side dish it is generally about 55 grams/ 2 ounces. For a main course it varies between 80 grams/3 ounces and 100 grams/3.5 ounces. I have used 100 grams per person as I know my guests have a healthy appetite.

large white platter of pasta, topped with roasted tomato sauce and garnished with basil leaves. silver spoon on edge of dish.

When it comes to serving:

Serve the roasted cherry tomatoes with the pasta of your choice, and top with some freshly grated Parmesan cheese.

All you need for a complete meal, quickly and easily prepared, is to add a loaf of crusty bread for mopping up the delicious juices and a mixed salad on the side.

More delicious recipes for you to try:

Our Roasted Cherry Tomato Pasta is one of our favourite ways to enjoy tomatoes. If you love using tomatoes in your recipes also, be sure to try these other delicious recipes:

  • 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:

  • 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)

If you are looking for lighter meals with healthier ingredients I am certain this recipe will become a family favourite. It is the perfect example that simple meals, which are quickly and easily prepared, are often the best.

Please let me know when you try this delicious Roasted Cherry Tomato Pasta. I hope you’ll find as much comfort in this easy and tasty recipe as we do! Enjoy!

Alex xx

large white platter of pasta, topped with roasted tomato sauce and garnished with basil leaves. silver spoon on edge of dish.

Roasted Cherry Tomato Pasta

Enjoy the bright flavours of this delicious Roasted Cherry Tomato Pasta. Al Dente pasta is tossed with roasted tomatoes for a simple to prepare meal. It is so tasty, with very minimal effort involved!
5 from 16 votes
Print Pin Review
Course: Main Course
Cuisine: Italian
Prep Time: 15 minutes minutes
Cook Time: 40 minutes minutes
Total Time: 55 minutes minutes
Servings: 4 people
Calories: 491kcal
Author: Alexandra Cook – It’s Not Complicated Recipes

Please note:

For accuracy, when weights are provided, we recommend weighing your ingredients. This will produce the best results. All oven temperatures listed are for fan forced.

Ingredients

  • 500 gm cherry tomatoes
  • 3 garlic cloves, finely minced
  • 3 tablespoon olive oil See Note 1
  • 10 fresh basil leaves
  • ½ teaspoon dried oregano
  • 1 teaspoon sugar
  • salt and pepper to taste See Note 2
  • 400 g spaghetti See Note 3
  • Parmesan and basil leaves (to garnish)

Instructions

  • Preheat the oven to 180 Degrees C (350 F).
  • Wash the tomatoes and thoroughly dry them. Cut them in half.
  • Toss the tomatoes lightly with olive oil in a non-reactive pan. – see Note 4.
  • Spread them out into one layer and sprinkle with the minced garlic, half the basil leaves, dried oregano, sugar, salt and pepper. Roast for 30-40 minutes, until the tomatoes are collapsing and slightly charred.
  • If not serving immediately, cool the tomatoes, place into an airtight container and refrigerate. Add the remaining basil leaves when ready to serve.
  • If serving immediately, put a pot of water on to boil. Once it reaches a rolling boil, add some salt to the water, and add your pasta.
    Cook the pasta until it is al dente. (Reserve a little of the pasta water.)
  • Add the pasta to the dish you cooked the tomatoes in, and toss well. Add some pasta water if the dish requires a little extra liquid.
  • Serve with some Parmesan cheese and fresh basil.

Video

Notes

  1. For the best flavour, I recommend using Extra Virgin Olive Oil.
    In Australia, the tablespoon is 20ml. In many other countries, the tablespoon is 15ml, so please adjust your measurements accordingly.
  2. We recommend sea salt and freshly ground black pepper.
  3. We have used spaghetti, however, use your favourite pasta – it will be delicious with any type!
  4. A reactive pan may be made from copper, aluminium or cast iron, and react with acidic foods, such as tomatoes. We recommend using a non-reactive pan, such as ceramic, stainless steel, glass or enamel.
  5. Please note, the nutritional information is based on four main course portions.
 
Made this recipe? We’d be so grateful if you could leave a comment and rating at the bottom of the page!

Nutrition Estimate:

Calories: 491kcal | Carbohydrates: 81g | Protein: 14g | Fat: 12g | Saturated Fat: 2g | Sodium: 20mg | Potassium: 496mg | Fiber: 4g | Sugar: 7g | Calcium: 39mg | Iron: 2mg
Nutritional Disclaimer:

The nutritional information is an estimate only, and is derived from online calculators. For accurate results, we recommend calculating the nutritional information based on the ingredients and brands you use.

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Reader Interactions

Comments

  1. Pamela

    March 12, 2025 at 11:08 am

    5 stars
    Added a couple chopped shallots and torn prosciutto to the tomato mix before roasting. Served with cappellini pasta, red pepper flakes, burrata cheese grated parm and fresh basil. delish!

    Reply
    • Alexandra Cook

      March 13, 2025 at 3:18 pm

      Yum! That sounds fantastic, Pamela.
      Thank you for sharing! Alex xo

      Reply
  2. Tara

    February 10, 2025 at 5:51 am

    5 stars
    These roasted tomatoes are so incredibly delicious, it was hard not to eat them right out of the pan. No pasta needed!

    Reply
    • Alexandra Cook

      February 11, 2025 at 4:43 pm

      Thank you, Tara 🙂
      So happy you enjoyed this recipe! Alex xo

      Reply
  3. Joanne

    January 10, 2025 at 11:01 am

    5 stars
    I made this with cassava pasta for my grain-free husband. It was delicious & will definitely make it again! I saved & added 1/2 pasta water, but will add more next time, as the cassava absorbed more than I expected.

    Reply
    • Alexandra Cook

      January 10, 2025 at 11:15 am

      So happy to hear this, Joanne! 🙂
      I’ve not tried cassava pasta before – I’ll have to check it out!
      Alex xo

      Reply
  4. Lisa

    October 29, 2024 at 6:46 am

    5 stars
    It was excellent! Made the pasta dish taste so light and fresh!

    Reply
    • Alexandra Cook

      October 29, 2024 at 8:21 am

      Thank you, Lisa!
      So happy you enjoyed this recipe. Alex xo

      Reply
  5. Bonnie Reif

    September 09, 2024 at 1:39 am

    5 stars
    Great use of all those sun-ripened cherry tomatoes.

    Reply
    • Alexandra Cook

      September 09, 2024 at 8:03 am

      Thank you, Bonnie 🙂
      Alex xo

      Reply
  6. Bob L

    August 06, 2024 at 7:25 am

    It was very good we used freshly grated part which helped the flavoured added a little sprinkle of Tajin which has little lime taste .

    Reply
    • Alexandra Cook

      August 06, 2024 at 10:43 am

      Thanks for sharing, Bob 🙂
      Alex xo

      Reply
  7. Pamela

    June 03, 2024 at 4:48 am

    5 stars
    This recipe is fresh, delicious and easy. So happy my husband found it 💓

    Reply
    • Alexandra Cook

      June 03, 2024 at 11:15 am

      Thank you so much, Pamela 🙂
      Alex xo

      Reply
  8. Jen

    February 19, 2024 at 11:14 am

    5 stars
    So yummy, easy and quick.

    I couldn’t stop thinking about having it dinner again.

    Reply
    • Alexandra Cook

      February 19, 2024 at 12:42 pm

      I am so happy you enjoyed it, Jen!
      It’s so perfect for an easy dinner 🙂 Alex xo

      Reply
  9. Beverly

    April 10, 2023 at 4:20 am

    5 stars
    This dish is the best ,so glad I found love love garlic and olive oil !!!!

    Reply
    • Alexandra Cook

      April 11, 2023 at 9:58 am

      Hi Beverly,
      Thank you for your lovely comment on the Roasted Cherry Tomato Pasta. I am delighted that you enjoy it as much as we do.
      We love garlic and olive oil too!! 🙂

      Reply
  10. Wendy

    March 02, 2023 at 6:26 pm

    5 stars
    Very easy and very tasty, thank you

    Reply
    • Alexandra Cook

      March 05, 2023 at 11:28 am

      Thank you, Wendy! So happy you enjoyed it.

      Reply
  11. Debbie

    November 06, 2022 at 8:25 am

    5 stars
    Easy to make. My family loved it.

    Reply
    • Alexandra

      November 07, 2022 at 4:11 pm

      Hi Debbie, I am so pleased that you and your family enjoyed the Roasted Cherry Tomato Pasta. Thank you for taking the time to let me know. 🙂

      Reply
  12. Sharon

    October 19, 2022 at 2:03 am

    This was really tasty. My husband made this and found it to be easy. Since there are just two of us, he halved the recipe. For some reason we did not have the volume of tomatoes shown in your photo. We will definitely make this again with more tomatoes (and a bit more basil for me). I loved the fresh flavor of this dish. This will become a regular!

    Reply
    • Alexandra

      October 19, 2022 at 5:33 pm

      Hi Sharon, I’m so pleased that you and your husband enjoyed the Roasted Cherry Tomato Pasta. Thank you for letting me know. 🙂

      Reply
  13. Naomi

    September 03, 2022 at 4:48 pm

    5 stars
    Awesome recipe! I was a bit skeptical thinking it was way too simple to have much flavour, but I was very gladly proven wrong. Such a fresh, clean flavour, perfect summer pasta dish, goes lovely with a glass of sav!
    I cooked for 2 people so did 2 garlic cloves, but kept the same amount of oregano and basil as per the recipe.
    I also drizzled with a touch of Chilli oil at the end. Delish!

    Reply
    • Alexandra

      September 04, 2022 at 3:00 pm

      Hi Naomi, thank you for your lovely comments on the Roasted Cherry Tomato Pasta. I am delighted to hear how much you enjoyed it; roasting the tomatoes really does enhance their flavour. I appreciate that you took the time to contact me. 🙂

      Reply
  14. Cassie

    June 09, 2022 at 12:00 pm

    5 stars
    I regularly make this and adore it. So easy to throw on & so good in the cool weather now to have the oven going. I have made with gnocchi also which is very yummy. I boiled it first thing threw it in the same pan and roasted for a bit to get crispy edges. Thank you for another very yummy recipe Alex!

    Reply
    • Alexandra

      June 12, 2022 at 6:00 pm

      Hi Cassie, thank you for your fantastic feedback on our Roasted Cherry Tomato Pasta. I am delighted that you enjoy it and have also enjoyed it with gnocchi. I appreciate that you took the time to contact me. 🙂

      Reply
  15. Alan

    December 03, 2021 at 12:51 pm

    5 stars
    This is a really nice recipe. Simple but with so much flavor. Plan to make it again very soon!

    Reply
    • Alexandra

      December 08, 2021 at 6:06 pm

      Hi Alan, thank you for your fantastic feedback. I am delighted to hear that you enjoyed the Roasted Cherry Tomato Pasta and appreciate that you let me know. 🙂

      Reply
  16. Nicole

    July 25, 2021 at 12:16 pm

    5 stars
    Made this for dinner tonight and it was delicious. My boyfriend said it’s so good he wanted to lick his plate.. and then he did hahaha. Just a few basic ingredients create lots of flavor. I did add some red pepper flakes to the tomatoes mixture for a little kick but otherwise followed the recipe as written.

    Reply
    • Alexandra

      July 30, 2021 at 5:44 pm

      Hello Nicole, thank you so much for your fantastic feedback. I am delighted to hear how much you and your boyfriend enjoyed the Roasted Cherry Tomato Pasta – licking the plate is quite a compliment ha ha. I do appreciate that you took the time to let me know. 🙂

      Reply
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large white platter of pasta, topped with roasted tomato sauce and garnished with basil leaves. silver spoon on edge of dish.
large white platter of pasta, topped with roasted tomato sauce and garnished with basil leaves. silver spoon on edge of dish.

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large white platter of pasta, topped with roasted tomato sauce and garnished with basil leaves. silver spoon on edge of dish.
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