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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Servings:
Calories: 120kcal
Ingredients
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.