Easy Roasted Tomato Pasta

This is the pasta I make when I need dinner to sort of make itself while I handle kid chaos and drink water like it’s coffee. It’s just cherry tomatoes roasted with garlic until they burst into jammy little puddles, tossed with hot pasta, a buttery splash of balsamic, and a rainstorm of Parmesan. It tastes like you babysat a sauce all afternoon, but really you just let the oven do the heavy lifting and remembered to salt your pasta water like you mean it. It’s weeknight-friendly, good tomatoes or not, and it feeds four generously in about 40 minutes start to finish.

My husband calls this “tomato confetti pasta,” which is dramatic but also accurate. The first time I made it, our kid stole the roasted garlic cloves straight off the pan like tiny candy and then asked for “more buttery noodles please,” which, honestly, same. Now it’s our Sunday night reset meal: one pan in the oven, one pot on the stove, everyone’s happy, and the leftovers are sneakily even better cold from the fridge at 10 p.m. when you’re pretending that’s not your second dinner.

How to Make It

Okay, oven to 425°F. Grab two pints of cherry or grape tomatoes, 5–6 whole garlic cloves (just smash ‘em, no peeling fuss), and toss it all on a sheet pan with about 1/4 cup olive oil, a good pinch of red pepper flakes, 1 teaspoon sugar (helps caramelize—don’t skip unless you want it extra tangy), and salt/pepper. If you have a shallot, slice it in and feel smug.

Roast 25–35 minutes until the tomatoes collapse and get those caramelized, blistery edges. If a few look borderline burnt, that’s flavor—trust it.

While that’s happening, boil 12 ounces of pasta in aggressively salted water. Reserve a full cup of that liquid gold right before draining—pasta water is the bridge to saucy-town.

Back to the pot: medium heat, melt 2 tablespoons butter, splash in 1 tablespoon balsamic (or more if you like tang), then tip the entire tray of roasted tomatoes, garlic, and all those oily juices into the pot. Stir until the garlic starts to mash into the tomatoes. It will smell like you’ve been simmering all day.

Toss in the hot pasta with a big handful (about 1/2 cup) of grated Parmesan and a glug of pasta water until everything gets glossy and silky. Add more water as needed. Finish with torn basil, more olive oil, and taste—salt, pepper, maybe another pinch of chili. If you’re feeling extra, tear a ball of burrata over top and let it melt into the chaos.

Eat immediately. Then eat the leftovers at midnight and call it research.

✔Ingredient Notes

– Cherry or grape tomatoes: Roasting concentrates their sweetness; even the mealy ones transform. Bigger tomatoes work too—just chop and roast a touch longer.
– Garlic: Smash the cloves with the side of your knife and toss them in whole. They go sweet and soft—no bitterness.
– Olive oil: Don’t be shy. The pan juices basically become the sauce. If it looks like too much, it’s probably perfect.
– Sugar: Tiny teaspoon that helps caramelization. Skip if your tomatoes are peak summer bombs, but I rarely do.
– Balsamic vinegar: Adds that “did you reduce this?” vibe. Lemon works in a pinch; it’ll taste brighter, less deep.
– Pasta: Short shapes like rigatoni/penne catch the tomatoes; spaghetti also slaps. Gluten-free works—watch the cook time.
– Parmesan: Freshly grated melts silky. Bagged shreds can get clumpy. Pecorino is saltier and amazing if that’s your thing.
– Basil: Tear it in at the end so it doesn’t blacken. Parsley works. Spinach wilts right in if you’re raiding the crisper.
– Butter: Optional but it rounds everything out. Vegan butter or a drizzle of extra oil also does wonders.
– Red pepper flakes: Control your heat. I do a big pinch and add more at the table because I’m chaotic like that.
– Anchovy (optional): One fillet melted into the butter = stealth umami. No fishy vibes, just depth.

✔Recipe Steps

1. Preheat oven to 425°F and line a sheet pan.
2. Toss 2 pints tomatoes and 5–6 smashed garlic cloves with 1/4 cup olive oil, 1 tsp sugar, salt, pepper, and chili flakes.
3. Roast 25–35 minutes until tomatoes collapse and edges char slightly.
4. Boil 12 oz pasta in salted water; reserve 1 cup pasta water and drain.
5. Melt 2 tbsp butter in the empty pot, add 1 tbsp balsamic, then scrape in all roasted tomatoes and pan juices; mash gently.
6. Add pasta, 1/2 cup grated Parmesan, and enough pasta water to get glossy; finish with torn basil and more olive oil, then season to taste.

What to Serve It With

– Garlicky green salad with a lemony vinaigrette.
– Crispy garlic bread or a toasted baguette.
– Grilled chicken or shrimp if you want protein.
– Roasted broccoli or asparagus tossed on the same sheet pan for the last 10 minutes (lazy brilliance).

✔Tips & Mistakes

– Don’t skimp on salt in the pasta water. It’s your baseline flavor.
– Use a large sheet pan so tomatoes roast, not steam. Crowded is fine—just keep one layer.
– Save that pasta water. Silky sauce happens because of it.
– If the sauce seems thin, simmer 1–2 minutes and add more cheese; if thick, splash more water.
– Scrape every last bit from the pan—those sticky tomato sugars are pure gold.
– Add herbs and burrata at the end so they stay fresh and creamy.

✔Storage Tips

Fridge: Pop leftovers in an airtight container for up to 4 days. Reheat with a splash of water in a skillet until glossy again.
Freezer: Freeze just the roasted tomato sauce (no pasta) up to 3 months; thaw and toss with fresh pasta.
Cold straight from the fridge? Weirdly so good. Breakfast with a fried egg? I support your choices wholeheartedly.

✔Variations and Substitutions

– Creamy spin: Stir in 1/4 cup heavy cream or a scoop of ricotta at the end.
– Cheesy pull: Toss in fresh mozzarella pearls or finish with burrata.
– Briny pop: Add capers or chopped olives with the balsamic.
– Heat wave: Extra chili flakes or a drizzle of Calabrian chili oil.
– Veg boost: Wilt in spinach or kale; roast zucchini coins on the same pan.
– Protein: Crisped pancetta, bacon, or sautéed shrimp fold in beautifully.
– Dairy-free: Skip butter/Parmesan; use olive oil + nutritional yeast or a vegan parm.
– Gluten-free: Use your favorite GF pasta and monitor cook time closely.
– Sweet swap: Honey or maple can sub for the sugar (go light—1/2 tsp).

Frequently Asked Questions

Easy Roasted Tomato Pasta

Weeknight-friendly roasted tomato pasta with burst cherry tomatoes, garlic, basil, and parmesan—tossed into a silky sauce in about 35 minutes.

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Prep Time: 10 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 35 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1.5 pound cherry tomatoes grape tomatoes also work
• ▢ 0.25 cup extra-virgin olive oil
• ▢ 4 clove garlic thinly sliced
• ▢ 1 teaspoon kosher salt plus more for pasta water
• ▢ 0.5 teaspoon black pepper freshly ground
• ▢ 0.25 teaspoon crushed red pepper flakes optional, for heat
• ▢ 12 ounce dried spaghetti or bucatini
• ▢ 2 tablespoon unsalted butter optional, for a silkier sauce
• ▢ 0.5 cup fresh basil chopped, plus more for serving
• ▢ 0.5 cup Parmesan cheese finely grated, plus more for serving
• ▢ 1 teaspoon lemon zest or 1.0 tablespoon lemon juice
• ▢ 1 cup pasta cooking water reserve before draining; use as needed

Instructions

Preparation Steps

• Preheat oven to 425°F. On a rimmed sheet pan, toss cherry tomatoes with olive oil, garlic, kosher salt, black pepper, and red pepper flakes until evenly coated.
• Roast for 20 to 25 minutes, stirring once, until tomatoes burst and edges are lightly caramelized. Lightly smash the softened garlic with a spoon on the pan.
• Meanwhile, bring a large pot of salted water to a boil. Cook spaghetti until al dente according to package directions. Reserve about 1.0 cup pasta cooking water, then drain.
• Transfer the roasted tomatoes (and any pan juices) to a large skillet or the empty pasta pot. Add drained pasta, 0.5 cup reserved pasta water, and butter. Toss over medium heat until a glossy sauce forms, adding more water as needed.
• Remove from heat and fold in basil, Parmesan, and lemon zest. Taste and adjust seasoning with more salt and pepper.
• Serve immediately, topped with extra Parmesan, more basil, and a light drizzle of olive oil if desired.

Notes

Swap spaghetti for penne or rigatoni if you like. For extra protein, add grilled chicken or shrimp. To keep it vegetarian-friendly, use a rennet-free Parmesan-style cheese.