Cherry Tomato Pasta
User Reviews
5
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Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
6 servings
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Calories
400 kcal
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Course
Main Course, Dinner
Cherry Tomato Pasta
Description
Cherry Tomato Pasta highlights a generous amount of cherry tomatoes roasted with garlic, olive oil, balsamic vinegar, and Italian dried herbs. The roasting concentrates the tomatoes' natural sweetness and softens them, while a brief broil adds a bit of charred texture on the edges. The pasta itself cooks to al dente and is combined directly with the hot roasted tomatoes and their juices, allowing the pasta to absorb the flavorful sauce. The fresh basil garnish brightens the dish, while the Parmesan adds a salty, umami finish. The result is a balanced pasta with a fresh, slightly tangy tomato base and herbal notes. This recipe is designed for a one-bowl toss after roasting, making the preparation fairly straightforward without complicated sauces or long cook times. It’s served best warm and fresh from the pan.
This pasta recipe pairs well with light proteins or as a stand-alone vegetarian entrée, suitable for spring and summer when tomatoes are abundant. The balance of acidity from balsamic and brightness from fresh herbs complements the roasted tomato jam.
Leftover pasta can be stored in a sealed container in the refrigerator for up to four days, allowing for easy meal prep and reheating later.
Ingredients
- 6 cups cherry tomato halved, or grape tomatoes
- 4 cloves garlic minced
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- ½ teaspoon oregano dried
- ½ teaspoon basil dried
- ½ teaspoon salt or to taste
- ¼ teaspoon black pepper or to taste, freshly ground
- 16 ounces spaghetti or long pasta of your choice
Garnish
- ¼ cup basil leaves fresh, thinly sliced
- ⅓ cup Parmesan Cheese shredded
Instructions
- Preheat the oven to 425°F.
- To a large rimmed baking sheet, add the tomatoes, garlic, oil, balsamic vinegar, oregano, basil, salt, and black pepper. Toss well to combine.
- Roast the tomatoes for 15 minutes. Turn the broiler on to high and broil the tomatoes for 1-2 minutes or until they begin to brown a little bit on the edges.
- Meanwhile, in a large pot of boiling salted water, cook pasta until tender but firm (al dente). Reserve 1/4 cup of pasta water. Drain the pasta, do not rinse.
- Transfer the pasta to a large bowl. Add the tomatoes with all the pan juices and toss well to combine, adding pasta water if needed.
- Garnish with fresh herbs and Parmesan and serve.
Notes
- Store leftover roasted cherry tomato pasta in an airtight container in the refrigerator for up to four days to maintain freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 400 kcal
% Daily Value*
| Calories | 400 | 20% |
| Carbohydrates | 64g | 21% |
| Protein | 13g | 26% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Cholesterol | 4mg | 1% |
| Sodium | 306mg | 13% |
| Potassium | 521mg | 11% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
| Vitamin A | 829IU | 17% |
| Vitamin C | 35mg | 39% |
| Calcium | 110mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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