Cherry Tomato Pasta

Overhead shot of Chery Tomato Pasta in a Dutch oven

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Fresh, vibrant, & easy to make, this Cherry Tomato Pasta recipe is a perfect summer dinner packed with roasted tomatoes, garlic, & herbs—ready in under 30 minutes!

Prep Time15

Cook Time15

Total Time30

Course: Dinner

Cuisine: Italian

Keyword: Cherry Tomato Pasta

Servings:

Calories: 540kcal

Author: Kelly Anthony

Ingredients

FOR THE TOMATOES:

2 pints (about 4 cups) cherry tomatoes
2 tablespoons olive oil
4 cloves garlic, crushed and halved
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper

FOR THE PASTA:

12 oz spaghetti or linguine
2 tablespoons olive oil
3 tablespoons unsalted butter
2 cloves garlic, thinly sliced
¾ teaspoon kosher salt plus more for pasta water
Juice of half a lemon
1 cup reserved pasta water
½ cup freshly grated Parmesan cheese
⅓ cup torn fresh basil leaves
Pinch of crushed red pepper flakes (optional)

Instructions

ROAST THE TOMATOES

Preheat the oven to 400°F. On a rimmed baking sheet, toss the cherry tomatoes with olive oil, garlic, salt, and pepper. Roast for 20 minutes or until blistered. Set aside and keep warm.

COOK THE PASTA

Bring a large pot of salted water to a boil. Cook pasta until al dente. Reserve 1 cup pasta water, then drain.

MAKE THE SAUCE

While the pasta cooks, heat olive oil and butter in a large skillet over medium-low heat. Add sliced garlic and sauté about 30 seconds, just until fragrant. Add lemon juice, salt, and a splash of pasta water to the pan.

COMBINE PASTA AND SAUCE

Add the drained pasta to the skillet and toss to coat.
Add more pasta water a scant ¼ cup a time, stirring after each addition. Continue doing this until the sauce lightly clings to the noodles. Stir in about ⅓ cup Parmesan.
Add the warm roasted cherry tomatoes on top, along with garlic and the juices from the pan. Top with fresh basil, red pepper flakes, remaining Parmesan, and black pepper, and gently stir to combine.

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