Roasted Tomato Pasta

This roasted tomato pasta is one of those dinners that looks impressive but fits easily into real life. It’s made with cherry tomatoes, garlic, olive oil, and herbs, all roasted together until jammy and rich and then tossed with pasta for a simple, satisfying meal that works just as well on a busy weeknight as it does for a relaxed summer dinner.

When tomatoes are overflowing in the garden or piled high at the store, this is an easy way to turn them into something special without overthinking dinner. Everything roasts on one pan, the pasta cooks while the tomatoes are in the oven, and suddenly you have a meal that feels thoughtful without being fussy.

This is also a great “gateway” recipe for kids. Roasting transforms tomatoes into something sweeter, softer, and less intimidating, which makes them easier to try, especially if kids help rinse the tomatoes, drizzle the oil, or toss everything together. It’s a simple way to show how cooking changes flavor and texture, without asking anyone to be adventurous all at once.

Roasting the tomatoes concentrates their natural sweetness and creates a silky, flavorful base without needing a complicated sauce. The garlic mellows, the herbs infuse the oil, and everything comes together into a pasta dish that tastes like more effort than it takes.

Why this recipe works for real life

• Uses simple ingredients you likely already have
• Comes together quickly with very little hands-on time
• Easy to customize with protein, cheese, or extra vegetables
• A gentle way to help kids explore vegetables without pressure
• Tastes great warm or at room temperature, making leftovers easy

How to make this quick pasta recipe

Here is a brief overview of how to make this recipe so you know what to expect. For the full set of directions, please scroll down to the recipe card below.

Step One: Roast the tomatoes

Toss cherry tomatoes with olive oil, garlic, salt, pepper, and a few sprigs of rosemary and thyme. Roast in a hot oven until they’re soft, jammy, and slightly caramelized around the edges.

Step Two: Cook the pasta

While the tomatoes roast, cook your favorite pasta until al dente. Be sure to reserve some of the pasta water—it’s key for loosening the sauce and helping it cling to the noodles.

Step Three: Build the sauce

You can keep it rustic and toss the tomatoes with the pasta as-is, or take it up a notch by briefly simmering the reserved pasta water with olive oil to make a silky, emulsified sauce. I highly recommend not skipping this step as it really makes all the difference.

Step Four: Finish & serve

Stir in fresh basil, a squeeze of lemon juice, and a generous sprinkle of Parmesan cheese. Taste and adjust with more salt, pepper, or lemon juice, then serve right away.

Tips for Success

• Use ripe, sweet cherry or grape tomatoes for the best flavor
• Don’t skimp on the olive oil—it helps everything caramelize and blend
• Roast until tomatoes start to blister and the garlic turns golden
• Simmering pasta water with olive oil creates a restaurant-worthy sauce
• Finish with fresh herbs and lemon for brightness and balance

This roasted tomato pasta works beautifully as a simple main dish, especially on warm nights when you want something satisfying but not heavy. Serve it with a crisp green salad, some a simple bread like cheese popovers, or a quick veggie side like roasted asparagus or green beans.

If you’d like to add protein, it pairs well with grilled chicken, Italian sausage, or crispy chickpeas. It’s also a great side dish alongside easy mains like parmesan baked chicken, meatballs, or air fryer tilapia, making it an easy anchor recipe to build a full weeknight meal around.

Kid-Friendly ways to get involved

This is a great recipe for kids to help with:

• Washing and sorting tomatoes
• Pulling herbs off the stems
• Tossing tomatoes in olive oil and seasonings
• Stirring in cheese and herbs at the end

You can even make it a flavor adventure by taste-testing the raw cherry tomatoes vs. the roasted ones to compare how the flavor changes!