Roasted Cherry Tomato & Garlic Pasta

This roasted cherry tomato and garlic pasta is one of my favorite simple dishes that lets fresh ingredients shine. Juicy cherry tomatoes burst with flavor as they roast, mingling with sweet, caramelized garlic and olive oil to create a light, silky sauce that clings to every strand of pasta. It’s a no-fuss, big-flavor meal that’s perfect for any night of the week.

Why You’ll Love This Recipe

I love how quick and vibrant this dish is. The oven does all the work—roasting the tomatoes until they’re blistered and juicy, and the garlic until it’s soft and golden. The sauce is naturally rich without any cream, and I can toss it with my favorite pasta and finish with fresh herbs or a sprinkle of Parmesan. It’s one of those back-pocket recipes that feels both comforting and elegant.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Cherry tomatoes

• Garlic cloves (whole, peeled)

• Olive oil

• Salt

• Black pepper

• Red pepper flakes (optional)

• Pasta of choice (spaghetti, linguine, penne, etc.)

• Fresh basil or parsley

• Optional: grated Parmesan or pecorino

Directions

1. I preheat the oven to 400°F (200°C).

2. I place the cherry tomatoes and whole garlic cloves on a baking sheet, drizzle with olive oil, and season with salt, pepper, and red pepper flakes if I want a little heat.

3. I roast for about 25–30 minutes, until the tomatoes are blistered and juicy and the garlic is golden and tender.

4. While the tomatoes roast, I cook the pasta in salted water according to package directions. I reserve about ½ cup of pasta water before draining.

5. I transfer the roasted tomatoes, garlic, and all the pan juices to a large bowl or skillet. I gently mash some of the garlic and tomatoes to release their juices and create a rustic sauce.

6. I toss the hot pasta with the tomato-garlic mixture, adding reserved pasta water as needed to help everything coat evenly.

7. I finish with chopped fresh basil or parsley and a generous sprinkle of grated Parmesan if I’m in the mood.

Servings and timing

This recipe serves 4. It takes about 10 minutes to prep, 25–30 minutes to roast, and a few minutes to finish, so I can have it on the table in about 40 minutes total.

Variations

Sometimes I add a handful of spinach or arugula at the end for a fresh green bite. I’ve also stirred in burrata or fresh mozzarella for extra creaminess. When I want protein, I toss in grilled chicken, shrimp, or cannellini beans. A splash of balsamic vinegar on the tomatoes before roasting adds a sweet tangy twist.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it gently on the stove with a splash of water or olive oil. It also microwaves well, though I stir halfway through to heat evenly.

FAQs

Can I use grape tomatoes instead of cherry?

Yes, I’ve used grape tomatoes and they roast just as well—just make sure they’re ripe for the best flavor.

Do I need to peel the garlic?

Yes, I peel the cloves so they soften fully and blend into the sauce without any papery texture.

Can I roast everything in a skillet?

For best results, I use a baking sheet or oven-safe dish to get even caramelization. A skillet works too, but I keep the layer shallow for roasting.

What pasta works best?

I usually go with spaghetti or linguine, but any shape that holds the sauce works—penne, farfalle, or even orzo.

Can I make this dish vegan?

Yes, it’s naturally vegan as long as I skip the cheese or use a vegan alternative. The sauce is full of flavor on its own.

Conclusion

Roasted cherry tomato and garlic pasta is a perfect blend of simplicity and flavor. With just a handful of ingredients and a little time in the oven, I can create a dish that’s bright, comforting, and endlessly customizable. Whether I’m cooking for one or feeding a group, this pasta never fails to deliver.