Oven Roasted Cherry Tomato Pasta
With its irresistible aroma and exquisite taste, this cherry tomato pasta is sure to become a favorite for quick dinners and special occasions. So gather your loved ones and indulge in this delicious dish, celebrating seasonal produce.
Servings: 4 servings
Calories: 455kcal
Ingredients
- 400 g cherry tomatoes (4 cups)
- 6 cloves garlic
- 2 tablespoon extra-virgin olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried rosemary
- pinch of red pepper flakes (optional)
- sea salt and pepper to taste
- 400 g (spelt) pasta (14 oz)
Instructions
- Preheat the oven to 200°C (400°C). On a sheet pan, combine the tomatoes, olive oil, garlic, dried oregano, rosemary, salt, and pepper. Toss everything together until the tomatoes are well-coated.
- Place the sheet pan in the oven and roast for 20-25 minutes until the tomatoes are soft and caramelized.
- Meanwhile, cook the pasta according to the package instructions. Drain and set aside.
- Once the tomatoes are done, remove them from the oven and lightly mash them with a fork to release their juices. Combine the roasted tomatoes with the cooked pasta. Toss in a bowl until the pasta is well-coated.
- Serve the pasta garnished with fresh basil leaves and a sprinkle of grated Parmesan cheese.
Notes
- Tomato variations – While cherry tomatoes are the traditional choice for this recipe, you can experiment with other tomato varieties. Grape, Campari tomatoes, or even larger tomatoes cut into chunks can work.
- Roasting time – The roasting time may vary depending on the size and juiciness of the tomatoes.
- Acidic kick – For a tangy twist, drizzle a splash of balsamic vinegar over the roasted tomatoes before tossing them with the pasta.
Nutrition
Serving: 1serving | Calories: 455kcal | Carbohydrates: 80.9g | Protein: 17.3g | Fat: 8.4g | Saturated Fat: 1.1g | Sodium: 64mg | Potassium: 265mg | Fiber: 5.2g | Sugar: 2.7g | Calcium: 28mg | Iron: 1mg