Name: Roasted Cherry Tomato & Garlic Pasta
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Italian
Ingredients: 1 pint cherry tomatoes (halved or whole); 6–8 garlic cloves, peeled; 3 tbsp olive oil, divided; Salt, to taste; ½ tsp black pepper; ¼ tsp crushed red pepper flakes (optional); 12 oz pasta (spaghetti, linguine, or penne); ½ cup fresh basil, chopped; Grated Parmesan cheese (optional); Lemon zest or juice (optional, for brightness)

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Roasted cherry tomato and garlic pasta is one of my favorite go-to meals when I want something simple, fresh, and full of flavor. Sweet, blistered cherry tomatoes and roasted garlic come together in a light, rich sauce that clings perfectly to the pasta. It’s quick, vibrant, and comforting all at once—perfect for weeknights or an effortless dinner with guests.

Why You’ll Love This Recipe

I love this pasta because it’s built around a handful of ingredients, yet it delivers deep, roasted flavor with minimal effort. The cherry tomatoes burst and caramelize in the oven, releasing their juices to create a naturally sweet and savory sauce. Combined with golden, mellow garlic and a drizzle of olive oil, it transforms into a dish that tastes much more indulgent than it is.

ingredients

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

Cherry tomatoes (halved or whole)
Garlic cloves (peeled, whole)
Olive oil
Salt
Black pepper
Crushed red pepper flakes (optional)
Pasta (spaghetti, linguine, or penne)
Fresh basil (chopped)
Grated Parmesan cheese (optional)
Lemon zest or juice (optional, for brightness)

directions

I preheat the oven to 400°F (200°C).
I place cherry tomatoes and garlic cloves on a baking sheet, drizzle with olive oil, and season with salt, pepper, and red pepper flakes if using. I toss to coat evenly.
I roast for 25–30 minutes, until the tomatoes are blistered and the garlic is soft and golden.
While the tomatoes roast, I cook the pasta in salted boiling water until al dente. I reserve ½ cup of pasta water before draining.
I transfer the roasted tomatoes and garlic to a large pan or bowl and lightly mash some of the tomatoes and garlic to create a chunky sauce.
I toss the drained pasta with the tomato mixture, adding reserved pasta water a little at a time until the sauce coats the pasta evenly.
I finish with a drizzle of olive oil, chopped basil, and grated Parmesan, then serve immediately.

Servings and timing

This recipe makes about 4 servings. It takes me 10 minutes to prep and 30 minutes to cook. I can have everything on the table in about 40 minutes from start to finish.

Variations

Sometimes I add olives or capers for a briny twist, or toss in baby spinach at the end for extra greens. I’ve also topped it with burrata or goat cheese for a creamy contrast. If I want protein, grilled chicken or shrimp works beautifully with the roasted tomato flavor.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm the pasta in a skillet with a splash of water or olive oil over medium heat until it’s hot and saucy again.

FAQs

Can I use grape tomatoes instead of cherry?

Yes, grape tomatoes work just as well. I sometimes cut them in half or leave them whole depending on their size.

How do I roast garlic without burning it?

I keep the cloves whole and coat them in oil—they roast gently alongside the tomatoes and become soft and sweet without burning.

What’s the best pasta for this recipe?

I love using long noodles like spaghetti or linguine, but short shapes like penne or fusilli catch the sauce just as well.

Can I make this ahead of time?

I roast the tomatoes and garlic in advance and store them in the fridge. When I’m ready to serve, I just cook the pasta and toss everything together.

Can I skip the cheese to keep it vegan?

Absolutely. This dish is naturally vegan if I leave out the Parmesan, and it’s still incredibly flavorful thanks to the roasted garlic and tomatoes.

Conclusion

Roasted cherry tomato and garlic pasta is a simple, vibrant dish that proves you don’t need a long list of ingredients to create something delicious. It’s fresh, satisfying, and perfect for when I want a light yet comforting meal. Whether I’m cooking for myself or feeding a crowd, this pasta always feels like the right choice.