Pasta with Roasted Cherry Tomatoes and Basil
Bursting with vibrant flavors, this Pasta with Roasted Cherry Tomatoes and Basil is a delightful, easy-to-make dish that adds a touch of elegance to weeknight dinners. Sweet, oven-roasted cherry tomatoes caramelize to perfection, mingling with fragrant garlic, fresh basil, and al dente pasta to create a light yet comforting meal. Topped with a generous sprinkle of freshly grated Parmesan cheese and a hint of optional red pepper flakes for heat, this recipe comes together in just 35 minutes, making it ideal for busy days. Whether you're craving a simple vegetarian dinner or a crowd-pleasing pasta dish, this recipe combines fresh, wholesome ingredients for a truly irresistible bite. Perfectly balanced and endlessly versatile, it’s a must-try for pasta lovers!
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Recipe Information
Ingredients
- 500 grams cherry tomatoes
- 3 tablespoons olive oil
- 3 cloves garlic cloves
- 300 grams dried pasta (spaghetti, penne, or your choice)
- 1 cup fresh basil leaves
- 50 grams Parmesan cheese (freshly grated)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon red pepper flakes (optional)
Instructions
Preheat your oven to 200°C (400°F).
Wash the cherry tomatoes and place them on a baking sheet. Drizzle with 2 tablespoons of olive oil, and sprinkle with a pinch of salt and black pepper. Toss them to coat evenly.
Roast the cherry tomatoes in the oven for 20 minutes, or until they are soft, slightly caramelized, and blistered.
While the tomatoes are roasting, bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Mince the garlic and sauté for 1-2 minutes, or until fragrant but not browned.
Add the roasted cherry tomatoes (along with their juices) to the skillet. Stir to combine and cook for 2-3 minutes on low heat.
Add the drained pasta to the skillet, tossing to coat the noodles in the tomato mixture. If the mixture seems dry, add a splash of the reserved pasta water to create a light sauce.
Tear the fresh basil leaves into smaller pieces and add them to the pasta. Toss gently to combine.
Serve the pasta warm, topped with freshly grated Parmesan cheese and a sprinkle of red pepper flakes (if desired).
Nutrition Facts
Calories |
1815 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.7 g | 79% | |
| Saturated Fat | 16.5 g | 82% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 3171 mg | 138% | |
| Total Carbohydrate | 249.0 g | 91% | |
| Dietary Fiber | 16.9 g | 60% | |
| Total Sugars | 21.1 g | ||
| Protein | 63.9 g | 128% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 720 mg | 55% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 2020 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
