Cherry Tomato Pasta Recipe

Master this homemade cherry tomato pasta recipe with perfectly roasted tomatoes that burst with summer flavor. Learn how to create the best garlic-infused olive oil base for an easy baking recipe that transforms simple ingredients into a restaurant-quality dish in under 30 minutes.

Difficulty:

Beginner

Prep Time:

10 mins

Cook Time:

25 mins

Serves:

4 servings

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">500g cherry tomatoes</li><li class="ingredients-single-item">4 tablespoons olive oil</li><li class="ingredients-single-item">6 garlic cloves, thinly sliced</li><li class="ingredients-single-item">1/4 teaspoon red pepper flakes (optional)</li><li class="ingredients-single-item">350g pasta (spaghetti or linguine)</li><li class="ingredients-single-item">50g fresh basil leaves, torn</li><li class="ingredients-single-item">70g Parmesan cheese, freshly grated, plus more for serving</li><li class="ingredients-single-item">1 teaspoon sea salt</li><li class="ingredients-single-item">1/2 teaspoon freshly ground black pepper</li></ul>

Nutrition Facts (per serving)

🍽️ Serving Size: 1 serving

🔥 Calories: 385 calories

🥑 Fat: 14 g

🧈 Saturated Fat: 3 g

🍞 Carbohydrates: 56 g

🍭 Sugar: 6 g

🍗 Protein: 12 g

🫀 Cholesterol: 8 mg

🧂 Sodium: 320 mg

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">Large baking tray</li><li class="equipment-single-item">Parchment paper</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 200°C. Line a large baking tray with parchment paper. This prevents the tomatoes from sticking and makes cleanup easier.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Place the cherry tomatoes on the prepared baking tray. Drizzle with 3 tablespoons of olive oil, then scatter the sliced garlic, red pepper flakes (if using), salt, and pepper over the tomatoes. Toss gently to ensure all tomatoes are coated evenly. The oil not only prevents sticking but also helps the tomatoes roast rather than steam.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Roast the tomatoes for 20-25 minutes until they begin to burst and release their juices. Some should collapse completely while others remain partially intact. This contrast creates a wonderful texture variation in the finished dish. The natural sugars in the tomatoes will caramelize, intensifying their sweetness.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Meanwhile, bring a large pot of generously salted water to a boil. Cook the pasta according to package instructions until al dente (typically 8-10 minutes). Remember to reserve 240ml of the starchy pasta water before draining - this is crucial for creating a silky sauce.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>When the tomatoes are done, carefully remove the tray from the oven. Use a wooden spoon to lightly press any unbroken tomatoes to release their juices. The mixture should be jammy and fragrant with garlic that's softened but not burned.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Transfer the drained pasta directly to the baking tray with the roasted tomatoes (if your tray is large enough), or combine everything in the pasta pot. Add 60ml of the reserved pasta water and the remaining tablespoon of olive oil. Toss gently to coat the pasta with the tomato juices. The starch in the pasta water helps the sauce cling to the pasta strands.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Add the torn basil leaves and grated Parmesan, tossing to incorporate. If the sauce seems too thick, gradually add more pasta water until you reach your desired consistency. The heat from the pasta and sauce will slightly wilt the basil, releasing its aromatic oils.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Serve immediately in warmed bowls, with additional Parmesan and freshly ground black pepper on top. The pasta is best enjoyed fresh when the contrasts between the hot pasta and the bursting tomatoes are most pronounced.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Cherry Tomato Pasta Recipe?

This vibrant dish requires cherry tomatoes, olive oil, garlic, red pepper flakes, pasta (spaghetti or linguine), fresh basil leaves, Parmesan cheese, sea salt, and freshly ground black pepper. The star ingredients are the sweet cherry tomatoes that burst during roasting.

How to cook Cherry Tomato Pasta Recipe at home?

Learn how to cook Cherry Tomato Pasta Recipe by roasting cherry tomatoes with garlic and olive oil until they burst, while cooking pasta until al dente. Combine the pasta with the roasted tomato mixture, adding reserved pasta water to create a silky sauce. Finish with fresh basil and grated Parmesan for a restaurant-quality dish in under 30 minutes.

Why should I roast cherry tomatoes instead of making a traditional sauce?

Roasting concentrates the natural sweetness of cherry tomatoes while caramelising their sugars, creating a deeper flavour profile than stovetop cooking. The process also creates delightful texture variations with some tomatoes bursting completely while others remain partially intact.

Can I make this pasta dish ahead of time for meal prep?

Yes! Prepare the roasted tomato sauce up to 3 days in advance and store in the refrigerator. For best results, cook fresh pasta when ready to serve and reheat the sauce gently. The dish also freezes beautifully, making it perfect for batch cooking and future meals.

What's the secret to achieving the perfect silky sauce texture?

The key is reserving starchy pasta water before draining. This magical ingredient contains starches that help emulsify the olive oil and tomato juices, creating a silky sauce that clings to each pasta strand. Add it gradually while tossing to achieve your perfect consistency.

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