Roasted tomato pasta
Roasted tomato pasta is a warm and comforting meal packed with exciting ingredients and incredible flavours. Juicy cherry tomatoes, garlic, and chilli all roast in olive oil alongside a block of white cheese. It is that simple! Once out of the oven, everything is stirred into an aromatic sauce that easily clings to the pasta. Serve it for a quiet dinner, a quick lunch, or a relaxed meal shared with your loved ones.
Ingredients
| 200 g | |
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Cherry tomatoes
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500 g |
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Garlic cloves
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2 |
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Chilli, sliced
|
½ |
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Olive oil
|
50 ml |
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Salt
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|
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Pepper
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|
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Few sprigs of fresh thyme
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|
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Pasta, for example, tagliatelle or spaghetti
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250 g |
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Use the roasting juices
Use the roasting juices to give your roasted tomato pasta even more flavour. They hold concentrated flavour from the tomatoes, garlic, and chilli. Scrape everything from the baking dish and stir it into the pasta so it is evenly coated. This helps the pasta absorb the full flavour of the ingredients that have been roasting in the oven.
Cook the pasta just right
Cook the pasta until it is al dente, since it will keep cooking once it meets the heat of the roasted ingredients. Check the instructions on the packet, then cook it for one to two minutes less than the recommended time. Most dried pasta needs around 8–10 minutes, but start checking at the 7-minute mark. Taste a strand to see if it is ready; it should be cooked through but still slightly firm in the centre.
Toss pasta with sauce immediately
As soon as the pasta is cooked and drained, toss it straight into the baking dish with the roasted ingredients. The pasta is still hot at this point, and that heat helps melt the cheese and loosen the roasted tomatoes into a smooth sauce. The surface starch on the pasta also helps the sauce cling properly. Waiting too long can cause the pasta to cool and the sauce to stick unevenly.
Adjusting sauce consistency
If the sauce feels too thick after mixing, stir in a splash of reserved pasta water until it loosens slightly. If it seems too thin, let it rest off the heat for 1–2 minutes. The cheese will firm up a little, and the pasta will absorb some of the liquid. Watch the texture as you go and adjust until the sauce coats the pasta without excess liquid sitting at the bottom.
FAQ: Questions about roasted tomato pasta
Our roasted tomato pasta is easy to make and full of flavour, making it a reliable go-to for all sorts of meals. To help with anything that comes up along the way, we have answered the most common questions about cooking and storing.
How do I store leftover roasted tomato pasta?
Store leftover roasted tomato pasta by letting it cool to room temperature before transferring it to an airtight container. Keep it in the fridge for up to 3 days. When you are ready to heat it up, use a saucepan over low heat with a splash of water or a little olive oil to loosen the sauce. Stir gently until warmed through. You can also reheat it in the microwave, covered, in 30-second intervals, stirring in between.
Can I freeze roasted tomato pasta sauce?
Yes, you can freeze the roasted tomato pasta sauce on its own before mixing it with the pasta. Let it cool completely, then transfer it to a freezer-safe container or bag. It will keep well for up to 3 months. When you want to use it, defrost it in the fridge overnight and reheat it gently in a saucepan.
How do I know when the roasted ingredients are done?
To check if the roasted ingredients are ready, start by looking at the tomatoes. They should be soft, slightly blistered, and releasing their juices. The cheese should have a golden top with some browning around the edges, and it should be soft in the centre. The garlic cloves should be tender, and the chilli slices should be lightly crisped. At 220 °C, this usually takes around 20–30 minutes. If the tomatoes still feel firm or the cheese has not browned, let everything roast for a few more minutes.
What tomatoes are best for roasted tomato pasta?
Cherry tomatoes are the best choice for roasted tomato pasta. They are naturally sweet, roast quickly, and hold their shape while releasing plenty of juice for the sauce. You can also use grape tomatoes or other small varieties. Larger tomatoes, like plum or vine tomatoes, work, too, but they take longer to roast and may need to be chopped into smaller pieces first. Remove any excess seeds or liquid if using larger types, as they can make the sauce too watery.
Nutritional values
Nutritional value, per
971 Kcal
| Fibre | 14.4 gram fibers |
| Protein | 35.8 gram |
| Carbohydrates | 195.4 gram |
| Fat | 3.6 gram |
Roasted tomato pasta - rich and simple
Our roasted tomato pasta shows how easily everyday ingredients can turn into a plate full of deep, aromatic, and rich flavours. The steps are easy, it is quick to make, and most of the time is spent with the oven doing the roasting, slowly building the richness. That makes this recipe primarily hands-off, so you can lay the table, prepare a fresh salad on the side, or just take a breather before it is time to eat.
Sweet, savoury, and smoky roasted veggies
Roasting the veggies shifts their flavour and wraps them in smoky notes. The cherry tomatoes turn wonderfully soft, their juices bubbling in the olive oil as their sweetness deepens. The garlic becomes almost spreadable, with a sweet, slightly nutty character free from its signature sharpness. The chillies lose their edge, too, but the heat stays – more warming and subtle than immediate and punchy.
Soft white cheese for a creamy touch
In the oven, the white cheese's edges take on a golden colour and a tempting crust, while the centre stays soft and creamy. Its flavour becomes more rounded, with the sharpness and tanginess softening into a deeper, saltier taste. Once out of the oven, the cheese easily breaks apart and blends naturally with the roasted vegetables, creating a smooth layer that coats the pasta with a creamy finish.
Serve it at your next dinner party
Our recipe for pasta with roasted cherry tomatoes is a terrific option to serve when you are hosting a dinner party, especially when you want a meal that looks impressive without keeping you tied to the stove.
To complete the spread, serve it with a grilled gem lettuce salad or red cabbage salad with oranges. For the bread, go for slices of crusty sourdough, warm olive focaccia with white cheese, or toasted flatbread with olive oil.
Small, simple sides work great, too, such as a bowl of marinated olives, roasted almonds with sea salt, or grilled artichokes in oil. These extras are easy to prepare or pick up ahead of time, and they add a nice variety to the table without taking the focus away from the pasta.
Try creative twists of your own
Roasted tomato pasta comes together so easily that it leaves space for trying out new touches each time. Try roasting extra vegetables like mushrooms, which turn juicy and earthy in the oven, or red peppers, which soften and offer a sweet, smoky note.
For the finishing touches, scatter grated Parmesan cheese over the top for a nutty, salty edge, fresh basil for a light, slightly sweet nuance, or pine nuts for a buttery crunch. Toast the pine nuts in a dry pan while the pasta cooks, or roast them gently on a separate tray.
Replace long-shaped pasta with shorter ones like penne, rigatoni, or fusilli. Their hollow centres and grooves catch the sauce and bits of roasted vegetables, so more of the flavour clings to each piece.
