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You are here: Home / Recipes / Pasta

Roasted Cherry Tomato Pasta

By Susie Weinrich · Date Jun 15, 2023· 3 Comments · May contain affiliate links.

A dish full of pasta and roasted cherry tomato sauce with text overlay for Pinterest
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Pan Roasted Cherry Tomatoes tossed over pasta makes an amazing pasta dinner recipe or Italian side dish. It is a lightly seasoned pasta dish that gets its flavor from the delicious fresh tomato juice, extra virgin olive oil, garlic and balsamic. This is a great recipe to make if you have a summer garden full of cherry tomatoes or if you have some tomatoes that need to be used before they turn.

Pan Roasted Tomato Pasta in a bowl topped with bread crumbs and parmesan cheese

Cherry or grape tomatoes are slow “roasted” in a extra virgin olive oil and then tossed with plenty of garlic, a little sugar and balsamic. The best part are the toasted bread crumbs, parmesan cheese, and fresh basil that tops off this dish!

If you are looking for more of a traditional tomato based marinara sauce you can check out this Homemade Marinara Sauce or Easy Tomato Cream Sauce.

RELATED: Baked Feta with Cherry Tomatoes

How to Make Pasta with Roasted Cherry Tomatoes

While making the pan roasted tomato sauce you will want to boil the water and cook your pasta according to package instructions.

In a large skillet (that has a lid, because the tomatoes will sputter in the oil as they pop) over medium low heat add ½ cup good extra virgin olive oil. Let it heat for a minute or two.

Add 1 ½ to 2 lbs. of cherry or grape tomatoes. Sauté for 10 minutes.

PRO TIP: For the last 5 minutes lightly press on some of the tomatoes with a wooden spoon to release a little extra juice.

Add 4 thinly sliced garlic cloves and let them warm for 5 minutes.

Off the heat add 1 ½ teaspoon kosher salt, 2 teaspoon sugar, and 2 teaspoon balsamic vinegar. Stir it around the pan and then pour it over the cooked pasta. Toss in a lot of fresh torn basil.

Optional Bread Crumb Topping

In the now empty skillet melt 1 tablespoon butter over low heat. Add ½ cup panko bread crumbs and toast them until they are golden brown and smell like toast.

Toasted panko bread crumbs
Toasted Panko Bread Crumbs

Serving

Taste the pasta for additional salt or drizzle of extra virgin olive oil.

Then to serve toss the pasta with fresh shaved parmesan cheese and top with the toasted bread crumbs.

bowl of pasta topped with pan roasted tomato sauce and parm cheese
Pasta with Pan Roasted Cherry Tomatoes

This makes an excellent light entrée or Italian side dish for meatballs or Italian Meatloaf!

Could Also be served as a side dish with:

  • Chicken Spiedini
  • Chicken Parmesan
  • Pork Milanese

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Did you make this recipe?

I would love to hear your review, especially if you have tips and tricks to add! Pop down to the comment section and connect with me

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bowl of pasta topped with pan roasted tomato sauce and parm cheese

Roasted Cherry Tomato Pasta Recipe

A deliciously light pasta dish made with fresh pan roasted tomatoes and garlic seasoned with extra virgin olive oil, basil, and balsamic. Also makes a great Italian side dish!
4.67 from 3 votes
Print Pin Rate Save Saved!
Prep Time: 5 minutes minutes
Cook Time: 20 minutes minutes
Servings: 6 people
Author: Susie Weinrich

Ingredients

  • 1 lb spaghetti or spaghettini - cooked per package instructions
  • 1 ½ lbs to 2 lbs. cherry or grape tomatoes
  • ½ cup good extra virgin olive oil
  • 4 plump garlic cloves - thinly sliced
  • 1 ½ teaspoon kosher salt
  • red pepper flakes to taste
  • 2 teaspoon balsamic vinegar
  • 1 teaspoon sugar
  • fresh basil

For Serving- Optional

  • ½ cup panko bread crumbs
  • 1 tbsp butter
  • fresh grated parmesan cheese
  • additional extra virgin olive oil

Instructions
 

Pasta

  • Cook your pasta in salted boiling water to al dente, per package instructions.
    Do this while you make the Cherry Tomato Sauce below.
    1 lb spaghetti or spaghettini

Pan Roasted Cherry Tomato Sauce

  • In a large skillet (that has a lid) over medium low heat add ½ cup extra virgin olive oil.
    ½ cup good extra virgin olive oil
  • Once the oil is warm add the cherry tomatoes. Roast in the pan, stirring occasionally, about 10 minutes.
    NOTE: BE CAREFUL, THE TOMATOES WILL POP AS THEY START TO WARM. Have the lid ready.
    1 ½ lbs to 2 lbs. cherry or grape tomatoes
  • Add the garlic and simmer for another 5 minutes.
    Also in the last 5 minutes lightly press a few of the tomatoes with a wooden spoon to release a little juice.
    4 plump garlic cloves
  • Remove the pan from the heat, stir in the kosher salt, balsamic vinegar, sugar and optional red pepper flakes. Pour over the cooked pasta and toss in a lot of fresh torn basil.
    Taste for additional salt, also another drizzle of extra virgin olive oil.
    1 ½ teaspoon kosher salt, red pepper flakes to taste, 2 teaspoon balsamic vinegar, 1 teaspoon sugar, fresh basil

Serving

  • Optional – In the now empty pan, over low heat, add 1 tablespoon butter and the ½ cup panko bread crumbs. Brown until the bread crumbs are golden and smell like toast.
    1 tablespoon butter, ½ cup panko bread crumbs
  • Top the pasta with the toasted bread crumbs, fresh grated parmesan, and more basil.
    fresh grated parmesan cheese, additional extra virgin olive oil

Recipe Tips and Notes:

This recipe can easily be halved to serve 2-3 people.
Did you make this recipe?Connect with me and let me know by commenting below!
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About Susie Weinrich

Susie Weinrich is the recipe developer, food photographer, and content creator behind Mom's Dinner. She has over 20 years experience in the food industry. Currently, Susie shares all her recipes and food knowledge on Mom's Dinner. You will find her recipes are easy to follow and full of tips and tricks to make sure the recipe you are making turns out perfect!

Comments

    4.67 from 3 votes

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    Recipe Rating




  1. Carli says

    August 09, 2021 at 8:22 pm

    4 stars
    I loved it! But my husband claims it is too sweet. Our garden tomatoes are on be sweet side, so maybe don’t add sugar if yours are too. Will need to play around with the recipe to get him to try it next time

    Reply
  2. Nur says

    February 12, 2021 at 6:24 pm

    5 stars
    My kids love it it is so simple to make

    Reply
  3. Susana Jimenez says

    December 11, 2020 at 6:18 pm

    5 stars
    love it! simple and delish

    Reply
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Meet The Author:

Susie Weinrich is a professional food photographer and recipe developer. Her thoroughly tested recipes and step-by-step guides give readers confidence in the kitchen.

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