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5.0 from 39 votes

Butter Roasted Cherry Tomato Pasta

A deliciously simple recipe for Butter Roasted Cherry Tomato Pasta! It's the perfect summertime dinner that also happens to be vegetarian friendly! Roasting the cherry tomatoes in butter really takes this recipe to the next level!

Prep Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Servings: 4
Calories: 562 kcal
Course: Main Course , Dinner
Cuisine: Italian , Italian-American Fussion

Ingredients

  • 8 tablespoons (1 stick) unsalted butter, cubed
  • 2 garlic cloves (with skins on), lightly smashed
  • 2 sprigs thyme
  • 1 1/2 pounds cherry tomatoes
  • 8 ounces Spaghetti
  • 2 tablespoons olive oil
  • 2 ounces freshly grated parmesan plus more for garnish
  • salt and pepper to taste
  • fresh basil leaves garnish

Instructions

    Cup of Yum
  1. Preheat oven to 375˚F.
  2. Spread butter, garlic and thyme along bottom of a shallow baking dish and top with tomatoes. Season with salt and pepper.
  3. 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.
  4. While tomatoes roast, fill a large pot with water and bring to a boil.
  5. 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.
  6. 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.
  7. Place a large skillet over medium-high heat. Add oil and a third of the tomatoes (with the juices).
  8. Add pasta to the skillet and toss together for a few minutes. Season with salt and pepper.
  9. Pour reserved pasta water into the skillet and cook until liquid has evaporated.
  10. Sprinkle Parmesan over pasta and toss together until evenly distributed.
  11. Transfer pasta to a platter and top with remaining tomato mixture (along with juices).
  12. Top with fresh basil leaves and loads more freshly grated Parmesan. Serve.

Notes

  • Tips and Tricks for Cherry Tomato Pasta Success
  • Make Ahead Instructions for Our Cherry Tomato Pasta
  • Pasta
  • The pasta can be boiled up to 3 days ahead of time. Once the pasta is drained, run it under cool water to stop the cooking process, then transfer the well drained pasta to an airtight container and refrigerate for up to 3 days, until ready to use. Separately store cooled pasta water in an airtight container.
  • Once you're ready to use the pasta, transfer back to a colander and run under warm water until pliable. Heat the reserved pasta water back up in a microwave or in a small pot over the stove and set aside.
  • Cherry Tomatoes
  • The cherry tomatoes can be roasted up to 7 days ahead of time. Once roasted tomatoes have cooled, peel garlic, mince and stir back into tomatoes. Then transfer entire mixture to an airtight container until ready to use.
  • When ready to use, discard thyme sprigs, then warm tomato mixture back up in the microwave or transfer mixture to a pot and simmer until warmed.
  • Roast the tomatoes ahead of time (up to a week!), to save time when making the cherry tomato pasta.
  • Although not completely necessary I love using this ribbed baking dish for roasting tomatoes (and for general baking!) It really helps to prevent any tomatoes from sticking to the bottom of the baking dish.
  • Although you'll have some liquid from the butter and tomato juices the reserved pasta water is important! It adds a bit of starchy liquid to mixture, which helps create a "sauce" for the pasta, especially once the Parmesan is added.

Nutrition Information

Calories 562kcal (28%) Carbohydrates 50g (17%) Protein 14g (28%) Fat 34g (52%) Saturated Fat 18g (90%) Polyunsaturated Fat 2g Monounsaturated Fat 12g Trans Fat 1g Cholesterol 70mg (23%) Sodium 253mg (11%) Potassium 526mg (15%) Fiber 3g (12%) Sugar 6g (12%) Vitamin A 1666IU (33%) Vitamin C 40mg (44%) Calcium 210mg (21%) Iron 2mg (11%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 562

% 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.