Roasted Tomato Pasta

Peak season tomatoes, basil, and garlic come together to create this simple, yet delicious roasted tomato pasta dish. It’s perfect for entertaining or an easy weeknight summer meal.

During summer months, some of the best produce all year comes into season. Produce worth waiting all year for: watermelon, corn, peaches, plums, and of course tomatoes. I’m reminded of this pasta when summer rolls around and beautiful heirloom tomatoes start popping up at grocery stores and farmers markets. I can’t think of a better way to showcase seasonal produce such as cherry tomatoes and fresh basil.

This roasted tomato pasta is a reminder of how delicious simple food can be. Though there are few ingredients, each one plays in integral role. And combined they create a light, flavorful meal. This dish should be enjoyed on long summer evenings, with a glass of wine and good company.

The vibrant colors from the tomato and the flecks of green from the basil in a light, garlicky pasta is a feast for the eyes that is a welcome change from all-red pasta sauces. It feels light, the way summer meals ought to feel.

And while I love a good tomato sauce, as well as pesto, something about this roasted tomato pasta feels like summer. And just like waiting patiently for summer produce, I’ll wait all year for this roasted tomato pasta and enjoy it all summer long.

Recipe

Roasted Tomato Pasta

Peak season tomatoes, basil, and garlic come together to create this simple, yet delicious roasted tomato pasta dish. It's perfect for entertaining or just an easy weeknight summer meal.

Course Main Course

Cuisine Italian

Prep Time 5

Cook Time 30

Total Time 30

Servings 4

Ingredients

32 oz (2 pints) cherry tomatoes
½ cup basil, chiffonade, plus more for garnishing
5 cloves garlic, minced
¾ lb capellini pasta
olive oil
salt + pepper, to taste
vegan parmesean cheese, for garnishing (optional)

Instructions

Roast the tomatoes. Preheat oven to 400°. Add the tomatoes to a sheet pan. Drizzle with olive oil, salt, and pepper. Add to oven and cook for 20-25 minutes, stirring tomatoes often. Cook until tomatoes start to wrinkle and blister.
Cook the pasta. Bring a large pot of water to a boil. Salt heavily, and add the pasta. Cook according to package instructions. Drain, reserving 1 cup of pasta water, and set aside.
Make the pasta. To a large saucepan, heat a few tablespoons of olive oil. Add garlic and stir frequently, being careful not to burn. Add the roasted tomatoes to the pan. Next add the pasta and the basil. Mix with tongs to ensure the tomatoes and garlic are evenly distributed. Use as much pasta water as you need to help things mix. Add salt and pepper to taste.
Serve. Add pasta to individual bowls, garnish with more basil and parmesean cheese.

If you make this, be sure to tag me on Instagram. And I’d so appreciate a review below!

Larissa Wilson

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