Roasted Tomato Pasta
This roasted tomato pasta is an easy, fresh summer dinner made with cherry tomatoes, garlic, herbs, and olive oil. A simple, flavorful recipe perfect for weeknights and garden season.
When cherry tomatoes are bursting on the vine and the kitchen feels too hot for anything complicated, this roasted tomato pasta is the answer. It’s one of those magical dishes that feels a little fancy but is super simple—just fresh tomatoes, good olive oil, garlic, and herbs, all roasted into a jammy, rich sauce that coats every bite of pasta beautifully.
This recipe is the perfect blend of effortless and elegant. It’s a favorite for busy weeknights, summer dinners on the patio, or those nights when you want something comforting but not heavy. And with just a handful of fresh ingredients, it’s a great way to get kids excited about cooking and eating veggies—especially if they helped pick the tomatoes themselves.
Roasting tomatoes is like flipping a flavor switch. A quick trip through a hot oven concentrates their natural sweetness and creates a silky, savory base for pasta without needing a complicated sauce. The garlic mellows and caramelizes, and the fresh herbs infuse the oil while everything roasts together on one pan.
The result is a light, fresh, and incredibly flavorful sauce that tastes like way more effort than it actually takes.
Why you’ll love this recipe
- Celebrates peak-season produce in the most delicious way
- Comes together quickly with simple pantry staples
- Easy to customize with protein, spice, or extra veggies
- Great for getting kids involved with hands-on prep
- Delicious warm or at room temperature—great for leftovers or picnics
Discover your next culinary adventure
If you enjoyed this garden-fresh roasted tomato pasta, try one of these other simple, veggie-forward recipes next:
- Magic Roasted Asparagus – A favorite with even the pickiest eaters
- Sweet Corn Salsa – Great as a dip or a side dish
- Korean Zucchini – A simple side dish but so flavorful!
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
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!
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Roasted Tomato Pasta Recipe
Ingredients
- 3 cups cherry tomatoes
- 8 tablespoons olive oil divided
- 2 tablespoons minced garlic
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 fresh sprigs rosemary
- 4 fresh sprigs thyme
- 8 ounces pasta of choice ( I recommend cheese ravioli)
- ¼ cup chopped fresh basil
- 2 tablespoons fresh lemon juice
- ⅓ cup freshly grated parmesan cheese
Instructions
- Preheat your oven to 400°F. Line a baking sheet with parchment paper or foil for easy cleanup.
- Place the cherry tomatoes on the prepared baking sheet.
- Drizzle with 4 tablespoons of olive oil, then sprinkle with the minced garlic, salt, and black pepper.
- Add the rosemary and thyme sprigs on top for extra flavor. Toss everything gently to coat evenly.
- Roast the tomatoes in the preheated oven for 10 minutes just until they begin to split.
- For a deeper flavor, roast the tomatoes for 20–25 minutes, or until they are soft, slightly blistered, and caramelized. Remove and discard the herb sprigs after roasting.
- While the tomatoes are roasting, bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente.
- Reserve 3/4 cup of the pasta water before draining the pasta.
- Pour the water and remaining 4 tablespoons of olive oil into a pan and boil for 4 minutes.
- Add the cooked pasta to a large mixing bowl with the tomatoes. Toss to coat, adding reserved pasta water a little at a time to reach your desired consistency.
- Stir in the chopped basil, fresh lemon juice, and grated Parmesan cheese. Mix until well combined.
- Taste the pasta and adjust seasoning with more salt, pepper, or lemon juice if needed.
- Divide the pasta into bowls and garnish with additional Parmesan cheese and fresh basil, if desired.
