Roasted Tomato Pasta
This Roasted Cherry Tomato Pasta is a simple, rustic pasta made with fresh cherry tomatoes and garlic, olive oil, pasta and Parmesan cheese.
Servings: 5 servings
Ingredients
- 2 pints cherry tomatoes or grape tomatoes
- 6 cloves garlic sliced
- ½ teaspoon red pepper flakes
- fresh basil
- ¼ cup olive oil
- Kosher salt
- black pepper
- 1 pound linguine or bucatini pasta
- fresh parmesan cheese
Instructions
- Preheat the oven to 400 degrees F.
- Arrange the tomatoes and garlic in a large baking dish. Drizzle with olive oil and toss with oregano, basil, red pepper flakes, ½ teaspoon salt, and ½ teaspoon black pepper.
- Bake at 400 degrees for about 30 minutes.
- Meanwhile, cook the pasta to al dente according to package directions. Drain, reserving ½ cup of pasta water and set aside.
- When tomatoes are finished, remove them from the oven and toss with the pasta, adding small amounts of the pasta water if needed, or a drizzle of olive oil. Top with fresh basil and fresh grated Parmesan cheese if desired.
Notes
Storage: Place leftover pasta in an airtight container and keep it in the fridge for 3-4 days.
Freezing: Pasta can be hit or miss in the fridge. It can get a little mushy so proceed with caution. Place in an airtight container and freeze for 4-6 months.
Reheating: If frozen, thaw completely first. Reheat on the stovetop or in the microwave.
Nutrition
Calories: 489kcal | Carbohydrates: 77g | Protein: 15g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 4mg | Sodium: 92mg | Potassium: 638mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1020IU | Vitamin C: 44mg | Calcium: 92mg | Iron: 3mg
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