Butter Roasted Cherry Tomato Pasta
User Reviews
5
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Prep Time
10 mins
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Cook Time
35 mins
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Total Time
45 mins
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Servings
4
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Calories
562 kcal
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Course
Main Course, Dinner
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Cuisine
Italian, Italian-American Fussion
Butter Roasted Cherry Tomato Pasta
Description
Butter Roasted Cherry Tomato Pasta features cherry tomatoes roasted with butter, garlic, and thyme until their skins soften and juices meld. This slow roasting concentrates their natural sweetness and texture, creating a sauce that clings beautifully to spaghetti. The addition of Parmesan cheese adds umami depth, while fresh basil garnish lends freshness.
Cooking the pasta al dente ensures the dish maintains texture contrast, and tossing it in the pan with the tomato mixture and olive oil brings the components together seamlessly. Using reserved pasta water introduces starchy liquid that helps bind the sauce and pasta, avoiding dryness.
Serve this pasta as a comforting lunch or dinner, pairing it with a simple green salad or crusty bread to enjoy the luscious tomato butter sauce fully.
For convenience, both the pasta and roasted tomatoes can be prepared in advance and reheated gently before combining, making this pasta adaptable for meal prep. Discard thyme sprigs before serving and mince the cooked garlic into the sauce for even flavor distribution.
Ingredients
- 8 tablespoons unsalted butter cubed
- 2 garlic cloves with skins on, lightly smashed
- 2 thyme sprigs
- 1 1/2 pounds cherry tomato
- 8 ounces spaghetti
- 2 tablespoons olive oil
- 2 ounces Parmesan Cheese plus more for garnish, freshly grated
- salt to taste
- black pepper to taste
- basil garnish, fresh leaves
Instructions
- Preheat oven to 375˚F.
- Spread butter, garlic and thyme along bottom of a shallow baking dish and top with tomatoes. Season with salt and pepper.
- Place tomatoes into the oven and roast for 10 minutes. Remove from oven and fold together until tomatoes are well coated in melted butter. Place tomatoes back into the oven for another 20 minutes or until tomato skins have begun to shrivel and the tomatoes themselves have slightly burst.
- While tomatoes roast, fill a large pot with water and bring to a boil.
- Add a small handful of salt, followed by the pasta and cook until al dente. Drain into a colander, reserving 1/3 cup of the pasta liquid.
- Remove tomatoes from oven and discard thyme sprigs and any tomato stems. Carefully peel garlic and mince. Add garlic back to tomatoes and toss together along with all the juices in the pan.
- Place a large skillet over medium-high heat. Add oil and a third of the tomatoes (with the juices).
- Add pasta to the skillet and toss together for a few minutes. Season with salt and pepper.
- Pour reserved pasta water into the skillet and cook until liquid has evaporated.
- Sprinkle Parmesan over pasta and toss together until evenly distributed.
- Transfer pasta to a platter and top with remaining tomato mixture (along with juices).
- Top with fresh basil leaves and loads more freshly grated Parmesan. Serve.
Notes
- You can roast the cherry tomatoes up to a week ahead, then store them refrigerated in an airtight container after folding in the minced garlic.
- Cook the pasta up to three days in advance, cool it, and store separately in an airtight container in the refrigerator.
- When ready to serve, warm the tomato mixture on the stove or in the microwave and refresh the pasta with warm reserved pasta water before tossing together.
- Using reserved pasta water adds starchy liquid that enhances the sauce's texture and helps it cling to the noodles.
- Discard thyme sprigs before stirring in minced garlic and combining with pasta.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 562 kcal
% Daily Value*
| Calories | 562kcal | 28% |
| Carbohydrates | 50g | 17% |
| Protein | 14g | 28% |
| Fat | 34g | 52% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 1g | 50% |
| Cholesterol | 70mg | 23% |
| Sodium | 253mg | 11% |
| Potassium | 526mg | 11% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 1666IU | 33% |
| Vitamin C | 40mg | 44% |
| Calcium | 210mg | 21% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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