Cherry tomato pasta might just be the simplest pasta ever—but despite the short list of ingredients, it’s also packed with bright tomato flavor! Slow roasting the cherry tomatoes intensifies their sweetness and makes them irresistibly jammy.
This cherry tomato pasta recipe is what summer’s all about. We’re keeping it simple and streamlined with fresh vine-ripened tomatoes as the star of the show. Pop them in the oven with some good olive oil and garlic and walk away for an hour while they roast. Toss with pasta, serve alongside kale Caesar salad, and you have the perfect dinner to enjoy al fresco on the patio with a glass of wine.
Why You’ll Love This Cherry Tomato Pasta
- The easiest homemade pasta sauce ever. Roasting the tomatoes low and slow concentrates their flavor, thickens their juices, and adds a note of caramelization. It’s also ridiculously simple—you don’t even have to cut the tomatoes!
- Dress it up or enjoy as-is. There are many, many ways you can jazz up this cherry tomato pasta recipe by adding additional ingredients (I share some of my favorites below!), but there’s really no need to—it’s delicious with just the garlicky tomatoes and pasta.
- Family-friendly. Kids will love this cherry tomato pasta because the sauce is sweet and simple, and you’ll love it because your adult palate will appreciate the layers of flavor added by slow roasting.
What You’ll Need
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Cherry tomatoes – This is a great recipe for using a variety of colors, which adds extra visual appeal.
- Olive oil – You can use a high-quality extra virgin olive oil here because we’re roasting the tomatoes lower than its smoke point.
- Garlic – Feel free to add extra, but don’t add less! The slices of garlic get beautifully caramelized in the oven.
- Salt and pepper – Freshly ground black pepper will add the most flavor.
- Pasta – Use a legume-based pasta to work some extra protein into your cherry tomato pasta.
How to Make Cherry Tomato Pasta
- Roast the tomatoes. Toss the tomatoes with the oil, garlic, salt and pepper in a baking dish. Roast at 300ºF for 60 minutes.
- Cook the pasta. When there are 10 minutes left for the tomatoes, cook the pasta according to the package instructions for al dente.
- Finish. Drain the pasta and toss it with the roasted tomatoes. Garnish the cherry tomato pasta with fresh lemon juice and herbs, if desired.
Tips for Success
- Expedite the process. You can speed up this cherry tomato pasta recipe by roasting the tomatoes at 400ºF instead of 300º. This will take 15 to 20 minutes instead of an hour. There won’t be as much depth to the flavor, but it will still be delicious!
- Use flavorful tomatoes. If your tomatoes are meh, your sauce will be too. Make sure they’re fresh and sweet!
- Buy a good quality pasta. It really makes a surprisingly big difference, especially in simple recipes like this one. Bronze die cut pasta has a rougher surface that holds onto sauces better.
Ways to Jazz Up Your Cherry Tomato Pasta
- Add cheese. You can’t go wrong with freshly grated Parmesan or Pecorino cheese.
- Make it caprese style. Add balls of fresh mozzarella, basil leaves, and a drizzle of syrupy balsamic vinegar. (If you love caprese, try this quinoa caprese salad next!)
- Give it a protein boost. Keep it vegan by adding rinsed and drained canned white beans or add grilled chicken or sausage. Vegan meatballs would be fantastic too.
- Add fresh herbs. Basil is a natural choice, but rosemary and oregano would also be delicious.
How to Store Leftovers
Leftover cherry tomato pasta will keep in the refrigerator for about 4 days in an airtight container. You can eat it cold like a pasta salad, or warm it up in the microwave or a skillet over medium-low heat. (If you use a skillet, you might want to add a splash of broth or water to loosen it up a bit.)
Can I Freeze This Recipe
You can freeze this cherry tomato pasta, but in general, I’m not a huge fan of freezing pasta because I find the texture after freezing, thawing, and reheating is much softer than I like. If this doesn’t bother you, store the pasta in an airtight container or freezer bag for up to 3 months; thaw in the refrigerator before reheating.
More Pasta Recipes
- Creamy Walnut Pasta
- One Pot Pasta with Spinach & Mushrooms
- One Pot Pasta Puttanesca
- Sun Dried Tomato Pesto Pasta
- One Pot Creamy Lemon Broccoli Pasta
Cherry Tomato Pasta
Ingredients
- 1 pint cherry tomatoes
- 2 tablespoons olive oil
- 3 garlic cloves sliced
- Salt & pepper to taste
- 1 pound pasta of choice
Instructions
- Add tomatoes to a small baking dish. Toss with oil, garlic, salt and pepper, and roast at 300ºF for 60 minutes.*
- When the tomatoes have 10 minutes leff, cook your pasta to al dente.
- Drain the pasta and stir in the tomatoes. Garnish with some fresh lemon juice and herbs if desired.
Notes
Nutrition
