Pasta with Roasted Cherry Tomatoes

Roasting cherry tomatoes really intensifies their flavor – which is a good thing since tomatoes are not at their best right now.  This couldn’t be an easier sauce to make – just throw cherry tomatoes, oil and garlic in a pan and roast for 15 minutes and your sauce is ready.  I used thin spaghetti but you can use any pasta shape you have available.


Pasta with Roasted Cherry Tomatoes


Pasta with Roasted Cherry Tomatoes

A quick sauce for pasta made with roasted cherry tomatoes.

  • Author: Geraldine
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 minutes
  • Yield: 2 1x
  • Category: Pasta


  • 2 cups cherry tomatoes – or 1 basket of cherry tomatoes
  • 2 Tbs olive oil
  • 2 garlic cloves – thinly sliced
  • 5 twists of pepper
  • 1/2 box of thin spaghetti
  • 1/4 cup parmesan
  • 2 Tbs minced parsley
  • 2 Tbs pine nuts


  1. Preheat oven to 400 degrees.
  2. Place cherry tomatoes, olive oil and pepper in a roasting pan. Toss briefly.
  3. Roast cherry tomatoes in oven for 15 minutes. After 8 minutes, add thinly sliced garlic (adding half way through the cooking time will prevent it from burning).
  4. While tomatoes are roasting, bring a pot of water to a boil. Add pasta and cook according to package directions.
  5. Toast pine nuts in a frying pan over medium heat. Make sure to shake the pan so the nuts don’t burn. It should only take a few minutes to toast the nuts.
  6. Remove cherry tomatoes from oven after 15 minutes. Most of the tomatoes should have burst and released their juices – squish any tomatoes that have not burst.
  7. Drain pasta and add cherry tomatoes and their juices – toss gently. Add toasted pine nuts, parsley and parmesan cheese.

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