Roasted Tomato Pasta
A simple summer pasta with a rich, sweet sauce made from roasted cherry tomatoes and garlic.
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Nutrition Facts
EstimatedPer serving
Calories
550 cal
Protein
16 g
Carbs
90 g
Fat
12 g
Fiber
4 g
Zest Score
A reliable and delicious weeknight pasta, though you will have to guess the serving size and exact tomato package weights.
Ingredients
- 4 containers cherry tomatoes (10-ounce each)
- 4–5 cloves garlic cloves
- olive oil (for drizzling)
- salt (to taste)
- black pepper (to taste)
- fresh basil (for garnish)
- grated cheese (for garnish)
- 1 pound pasta (any shape)
Instructions
- 1
Preheat the oven to 400°F. Line a baking sheet with parchment paper and add the cherry tomatoes and garlic. Drizzle generously with olive oil and season with salt and pepper.
- 2
Roast for 20–25 minutes, or until the tomatoes have softened.
25 min - 3
Transfer the roasted tomatoes and garlic to a blender. Blend until smooth, seasoning with additional salt if needed.
- 4
Meanwhile, cook the pasta in a pot of generously salted water according to package directions.
- 5
Drain the pasta and add it to a large bowl. Pour the roasted tomato sauce over the pasta and toss until well coated.
- 6
Garnish with fresh basil and grated cheese, and enjoy!
Community Notes
From 14 comments
Tips
- Add basil to the blender along with tomatoes and garlic for extra flavor.
Overall positive feedback with one actionable tip about adding basil to the sauce.