Roasted Tomatoes Pasta Recipe

Roasted Tomatoes Pasta is an easy dinner for using up end-of-season garden tomatoes. The tomatoes and roasted garlic add plenty of flavor, while pasta, cheese, and fresh basil keep it simple and fresh. It’s a great weeknight meal when you have a pile of ripe tomatoes to use.

Roasted Garlic? I’ve Never Done That Before!

If you have never worked with a whole garlic bulb, you are in for a treat! Roasted garlic deepens the flavor in any dish it’s added to. I have a detailed post on the details of roasted garlic, and how to store and use it in other recipes.

The roasting process concentrates the sugars, which transforms it into a sweet caramelized, spreadable, buttery texture, with deep complex flavors, removing all the sharpness, pungency and bite. For many, raw fresh garlic isn’t easily digestible. Roasting it makes it easier to digest for many people. It adds so much flavor to dips, pastas and even as a spread. It’s my favorite way to eat garlic!

Ingredient Notes

Here’s a quick look at the simple ingredients that bring this roasted tomatoes pasta together, from juicy roasted tomatoes to fresh basil and Parmesan.

• Tomatoes – Cherry, grape, Roma, or plum tomatoes all work well, so use whatever looks best at the store.
• Extra Virgin Olive Oil – Helps the tomatoes roast nicely and adds a light, rich flavor to the pasta.
• Fresh Basil – Use whole basil leaves when roasting the tomatoes, then chiffonade some fresh basil for serving.
• Salt & Black Pepper – Season the tomatoes and pasta to bring out all the flavors.
• Spaghetti – Spaghetti works perfectly here, but another long pasta can also be used.
• Pasta Water – Save some of the starchy cooking water to help loosen the sauce and bring everything together.
• Parmesan Cheese – Grated Parmesan melts into the pasta for a salty, savory finish, with extra for serving.
• Italian Seasoning – Adds a simple blend of herbs that works well with the roasted tomatoes and basil.

How to Make Roasted Tomatoes Pasta

For full recipe details, including ingredients and measurements needed, see the printable recipe card down below.

Here is step-by-step what you can expect when making this incredible pasta dish:

Step 1: Preheat Oven + Add Tomatoes + Basil to Skillet

Preheat oven to 450° F. Add fresh tomatoes and basil to a small cast iron skillet (or baking sheet). Drizzle generously with half of the extra virgin olive oil (about 2 tablespoons), add salt and black pepper, and stir until tomatoes are evenly coated. Set aside. 

Pro Tip: When selecting your tomatoes, you want very ripe tomatoes, but not overripe. They should be firm, yet a bit soft on the outside and deep in color. Ripe tomatoes will easily come off the vine and be shiny and glossy.

Step 2: Add the Garlic Bulb

Slice 1/4 inch or so off the top of the garlic bulb to reveal the garlic cloves. Create a spot for the garlic bulb by moving some tomatoes aside. Place cut side up. Drizzle the top with olive oil, season with salt and pepper.

Step 3: Roast in the Oven

Place in preheated oven and roast for 30-35 minutes or until tomatoes are browned and bursting.

Step 4: Cook Spaghetti (While Tomatoes are Roasting)

In the meantime, bring a large pot of water to a rolling boil. Salt the water generously and add pasta to the pot, stirring for about 30 seconds to ensure no noodles stick together. Cook pasta according to the al dente package directions on the box.

BEFORE draining the cooked pasta, reserve about 1/2 cup to 1 cup of pasta water. Drain and add spaghetti noodles back to the pot. 

Step 5: Add Roasted Tomatoes, Basil + Garlic to the Spaghetti

To the pot, add the roasted tomatoes and basil (along with the pan juices) and squeeze out the roasted cloves of garlic, discarding the garlic paper. Add the remainder of the extra-virgin olive oil and parmesan cheese. Add up to a cup of pasta water as needed to loosen up the sauce.

Season with Italian seasoning and more salt and pepper to taste (if needed). Stir until well combined. 

If you like a little heat, add some red pepper flakes to the finished dish!

Step 6: Serve + Garnish with More Cheese and Basil

Serve hot with additional parmesan cheese and garnish with chiffonade basil. Enjoy!

Tips for Success

• Let the tomatoes get really browned. The deeper they roast, the more concentrated and flavorful the juices will be. Give them the full roasting time if they need it.
• Add pasta water a little at a time. You may not need the full amount. Adding too much at once can make the sauce watery instead of silky.
• Grate the Parmesan finely. Finely grated cheese melts into the warm pasta much more easily and helps create a smoother sauce.
• Keep the roasted garlic with the pan juices. That garlic-infused oil adds a lot of flavor, so scrape every bit of those juices into the pasta.
• Toss everything while the pasta is still hot. The heat helps the Parmesan melt, and the sauce cling to the spaghetti instead of sitting at the bottom of the pot.
• Taste before adding more salt. The Parmesan and salted pasta water already add plenty of seasoning, so you may need less than you expect.

What to Serve With Roasted Tomatoes Pasta

A simple salad, roasted vegetables, or garlic bread all pair nicely with this pasta and round out the meal.

• Garlic Bread – The crispy, garlicky bread is perfect for soaking up the roasted tomato and Parmesan sauce.
• Caesar Salad – Crisp lettuce and a creamy, tangy dressing add a fresh contrast to the warm pasta.
• Roasted Asparagus – Tender roasted asparagus adds a light vegetable side that works well with the pasta.
• Bruschetta – Fresh tomatoes and basil pair naturally with the roasted tomato flavors in the pasta.
• Hasselback Homemade Garlic Bread – Buttery garlic bread is perfect for soaking up the roasted tomato juices and olive oil.

I hope you enjoy this easy pasta as much as I do. It’s simple to make, packed with roasted tomato flavor, and always a good choice for dinner.

Tools You’ll Need

These simple kitchen tools make it easier to prep the ingredients, roast the tomatoes, and toss everything together.

• Small Cast-Iron Skillet – Great for roasting the tomatoes and garlic evenly while helping develop their rich flavor.
• Measuring Cups and Measuring Spoons – Make it easy to measure the oil, seasonings, and other ingredients accurately.
• Prep Bowls – Keep the ingredients organized and make prep easier as you work through the recipe.
• Colander – Makes draining the pasta quick and easy before tossing it with the roasted tomato mixture.

More Tomato Recipes to Try!

Here are a few more tomato recipes that you can use up those end-of-season tomatoes from your garden.

• Fresh Tomato Salsa
• Corn, Tomato & Avocado Salad
• Tomato Pie
• Cucumber Tomato Salad
• Roasted Tomato Bolognese Sauce
• Bruschetta Pizza
• Fried Green Tomatoes

If you make this recipe, I would really appreciate it if you would give it a star rating and leave your review in the comments! If you have a picture of your finished dish, post it on Instagram using the hashtag #laurenslatest and tagging me @laurens_latest.