For an extra layer of flavor, consider adding a pinch of dried oregano or thyme to the tomatoes before roasting. Different varieties of cherry tomatoes, such as yellow or black, can add visual appeal and subtle flavor variations. If you don’t have shallots, you can substitute with finely chopped red onion, but be sure to sauté it lightly before adding it to the tomatoes to mellow its flavor. The reserved pasta water is key to creating a silky sauce that clings to the pasta. Add it gradually until you reach your desired consistency. This dish pairs beautifully with a crisp, dry white wine, such as Sauvignon Blanc or Pinot Grigio. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving. For a richer sauce, roast a head of garlic alongside the tomatoes. Squeeze the roasted garlic cloves into the sauce before tossing with the pasta.
Roasted Cherry Tomato Pasta
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PREP TIME15 mins
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COOK TIME40 mins
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TOTAL TIME55 mins
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SERVING8 People
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VIEWS15
Experience the burst of summer with our Roasted Cherry Tomato Pasta. Sweet, tangy cherry tomatoes meld with aromatic shallots and garlic, creating a simple yet sophisticated sauce that perfectly coats al dente penne. A sprinkle of fresh basil and Parmesan cheese elevates this dish to new heights. A culinary journey in every bite!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate47 g
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Cholesterol2 mg
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Fiber3 g
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Protein9 g
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Saturated Fat3 g
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Sodium340 mg
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Sugar3 g
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Fat16 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat the oven to 350 degrees F (175 degrees C). (5 minutes)
02
StepSpread the halved cherry tomatoes in a single layer in a 9x13-inch baking dish. Add olive oil, chopped shallots, minced garlic, balsamic vinegar, sugar, salt, pepper, and red pepper flakes. Toss gently until the tomatoes are well coated with the oil and seasonings. (5 minutes)
03
StepRoast, uncovered, in the preheated oven, stirring occasionally to ensure even cooking, for 40 minutes, or until the tomatoes are softened and bursting with flavor. (40 minutes)
04
StepWhile the tomatoes are roasting, bring a large pot of lightly salted water to a rolling boil. Add the penne pasta and cook, stirring occasionally, until al dente, about 11 minutes. Drain the pasta well, reserving about 1/2 cup of the pasta water. Return the drained pasta to the pot. (15 minutes)
05
StepRemove the roasted tomatoes from the oven and carefully pour them, along with all the flavorful infused oil, over the pasta in the pot. Add the fresh basil and toss gently to combine, adding a splash of the reserved pasta water if needed to create a luscious sauce that coats the pasta evenly. (5 minutes)
06
StepServe immediately, topped with freshly grated Parmesan cheese to taste. A drizzle of extra virgin olive oil and a few extra basil leaves can add a final touch of elegance. (2 minutes)
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RECIPE REVIEWS
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Arvid Lind
Jun 24, 2025I used a mix of yellow, red, and orange cherry tomatoes – so pretty!
Kelton Stamm
Jun 24, 2025I added a pinch of oregano to the tomatoes before roasting, and it was delicious!
Kiel Walsh
Jun 20, 2025The balsamic vinegar adds such a nice tang to the sweetness of the tomatoes.
Gillian Labadie
Jun 16, 2025Next time, I'm going to try adding some roasted garlic cloves to the tomato mixture.
Roderick Jones
Jun 10, 2025This recipe is a lifesaver on busy weeknights!
Emory Hoppe
Jun 5, 2025Simple ingredients, but the flavor is amazing!
Mariana Friesen
May 22, 2025I used rigatoni instead of penne, and it worked perfectly.
Twila Simonis
May 20, 2025This recipe is so versatile, I've added shrimp or chicken to make it a complete meal.
Ashly Corwin
May 20, 2025Don't skip reserving the pasta water! It really helps create a creamy sauce.
Sonny Hegmann
May 16, 2025My kids loved this! A great way to get them to eat their vegetables.