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

Print Recipe

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

Ingredients

Scale 1x2x3x

• 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

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Instructions

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.