Roasted Tomato Pasta

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This roasted tomato pasta is an easy one-pot, one-pan vegetarian dinner recipe with cherry tomatoes, garlic, balsamic vinegar and orecchiette.

Prep Time5

Cook Time30

Course: Pasta & Noodles

Cuisine: Italian

Servings:

Author: Paige Adams

Ingredients

2 pints cherry tomatoes or grape tomatoes
4 garlic cloves, smashed
3 tablespoons olive oil
1 1/2 tablespoons balsamic vinegar
1/4 teaspoon red pepper flakes
1 teaspoon kosher salt
1/2 teaspoon black pepper
8 ounces orecchiette
Grated Parmesan for serving
Fresh basil leaves, chopped or roti for serving

Instructions

Preheat the oven to 425 degrees F. Line a 13-inch by 9-inch pan with parchment paper.
Put the the tomatoes, garlic, olive oil, balsamic vinegar, red pepper flakes, salt and pepper in the prepared pan. Stir everything together.
Roast the tomatoes for 25-30 minutes until they are wrinkled and juicy.
Toward the end of the roasting time, cook the pasta in salted boiling water until al dente according to package instructions.
Use a fork to carefully press down and burst about a third of the tomatoes.
Stir the pasta with the tomatoes in the baking pan.
Top with grated parmesan and basil as you spoon the pasta onto plates or into bowls.

Notes

Instead of orecchiette, you can substitute with penne or fusilli. You can use gluten-free pasta.

To make the recipe vegan, leave out the parmesan or use nutritional yeast or a plant-based, dairy free parmesan.

Store leftovers in an airtight container in the refrigerator up to 3 days. Reheat the pasta in a skillet over low to medium heat or microwave it. Add fresh basil leaves if possible.

You can freeze the roasted tomatoes as long as you haven’t added pasta. Save it up to 1 month. Thaw the tomatoes in the fridge. Then reheat them in a skillet over low to medium heat and stir in al dente pasta.

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