Enjoy the bright flavours of this easy Roasted Cherry Tomato Pasta. Al dente pasta is tossed with oven-roasted cherry tomatoes, garlic and olive oil for a light, fresh meal that takes minimal effort but delivers maximum taste.
This Roasted Cherry Tomato Pasta is one I make often because it comes together quickly and works well when you don’t have time to simmer a traditional sauce. The result is bright, summery and satisfying without feeling heavy.
Despite its simplicity, the roasted tomato sauce is full of flavour. It’s versatile: serve it as a vegetarian main, use it alongside poultry or fish, or add protein if you wish. I roast halved cherry tomatoes with garlic, olive oil, dried oregano, a pinch of sugar and some basil until they soften and caramelise. While the tomatoes roast, cook the pasta to al dente, then toss everything together with a little reserved pasta water so the sauce clings to the noodles.
Why we love this recipe:
This dish is naturally vegetarian, can be made gluten-free by choosing suitable pasta, and is vegan if you omit the cheese or use a vegan alternative. It’s a family-friendly recipe with straightforward flavours that suit most palates.
Roasting cherry tomatoes concentrates their natural sweetness and deepens flavour, so this method helps even out-of-season tomatoes taste better. Cooked tomatoes also release more bioavailable lycopene — an antioxidant that becomes easier for the body to absorb after cooking, especially when tomatoes are cooked with olive oil. That’s one reason Mediterranean-style preparations are both delicious and nourishing.
Simple ingredients handled well often produce the best meals, and this pasta is a lovely example: fresh, bright and comforting.
Ingredients in this recipe:
Please see the recipe card below for exact quantities and the full method.
Pasta – Spaghetti is used here, but any pasta you prefer works. Cook it al dente—firm to the bite.
Garlic – Use fresh garlic for the best flavour.
Olive oil – Extra virgin olive oil adds depth and aroma and is recommended for this dish.
Salt & pepper – Season to taste with sea salt flakes and freshly ground black pepper.
Sugar – A small amount balances tomato acidity and rounds the sauce.
Dried oregano – Provides a subtle, complementary herb note.
Fresh basil – Adds a classic tomato-basil freshness; add some before roasting and more to finish.
Cherry tomatoes – Their higher skin-to-flesh ratio and natural sweetness make them ideal for roasting.
Step-by-step instructions:
- Preheat the oven to 180°C (350°F).
- Wash and thoroughly dry the tomatoes. Cut them in half (or thirds if large).
- Toss the tomatoes with olive oil in a non-reactive baking dish so they are in a single layer. Sprinkle with minced garlic, half the basil leaves, dried oregano, sugar, salt and pepper.
- Roast for 30–40 minutes, until the tomatoes are soft, collapsing and slightly charred.
- If serving immediately, bring a large pot of salted water to a rolling boil and cook the pasta to al dente, reserving a small cup of the pasta water.
- Add the drained pasta to the roasted tomatoes in the baking dish and toss well. Add a little reserved pasta water if you prefer a looser sauce so it coats the pasta evenly.
- Serve topped with freshly grated Parmesan (or a vegan alternative) and additional basil leaves.
Tips for success and FAQs:
Do not rinse cooked pasta — the starch left on the noodles helps the sauce adhere. Reserve a small amount of pasta cooking water to help emulsify the sauce if needed.
Use ripe tomatoes when possible for the best flavour. A good quality extra virgin olive oil makes a noticeable difference in this simple recipe.
Fresh basil is recommended for its vibrant aroma and flavour. Dried basil will taste different and is less aromatic.
Use whichever pasta you prefer. Short shapes like penne or long pasta such as spaghetti both work well. Fresh pasta is also excellent.
Yes. Heat olive oil and garlic gently in a large skillet, then add the tomatoes and other ingredients and cook until the tomatoes collapse and release their juices, about 10–15 minutes.
Yes. Roasted tomatoes keep for a day or two in the fridge and can be reheated before tossing with pasta.
Absolutely. Freeze roasted tomatoes in airtight bags for quick, flavourful sauce later.
When it comes to serving:
Serve the pasta with freshly grated Parmesan and torn basil leaves. A crusty loaf and a simple mixed salad complete the meal and make it a satisfying, quick weeknight dinner.
More recipes to try:
If you enjoy tomato-forward dishes, try other simple preparations such as marinated tomato salads, roasted tomato caprese, baked parmesan tomatoes or tomato-based tarts—variations that showcase fresh tomato flavour in different ways.
This Roasted Cherry Tomato Pasta is proof that a handful of good ingredients treated simply can produce a memorable meal. I hope you enjoy it—let me know how it turns out!
Alex xx
Roasted Cherry Tomato Pasta
Ingredients
- 500 gm cherry tomatoes
- 3 garlic cloves, finely minced
- 3 tablespoon olive oil (see note)
- 10 fresh basil leaves
- ½ teaspoon dried oregano
- 1 teaspoon sugar
- Salt and pepper to taste
- 400 g spaghetti (or your favourite pasta)
- Parmesan and extra basil leaves to garnish
Instructions
- Preheat the oven to 180°C (350°F).
- Wash and dry the tomatoes, then cut them in half.
- Toss the tomatoes with olive oil in a non-reactive dish and spread in one layer.
- Sprinkle with garlic, half the basil, oregano, sugar, salt and pepper. Roast 30–40 minutes until collapsing and lightly charred.
- If not serving immediately, cool and refrigerate the tomatoes. Add remaining basil when ready to serve.
- For immediate service, cook pasta in salted boiling water until al dente, reserving some pasta water.
- Toss the cooked pasta with the roasted tomatoes in the dish, adding reserved pasta water if needed. Serve with Parmesan and fresh basil.
Notes
- Use good quality extra virgin olive oil for best flavour. Measurements may vary by country (Australian tablespoon = 20 ml).
- Prefer sea salt and freshly ground black pepper.
- Any pasta shape will work—choose your favourite.
- Use a non-reactive pan (glass, ceramic, stainless steel or enamel) for acidic tomatoes.
- Nutritional information is an estimate for four main-course portions.
Nutrition Estimate:
The nutritional information is an estimate only. For accurate results, calculate values based on the specific ingredients and brands you use.
