Garden-Roasted Tomato and Basil Pasta

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A simple pasta dish featuring sun-ripened tomatoes roasted with fresh herbs, tossed with al dente spaghetti for a taste of the garden. This italian-inspired pasta ready in about 40 minutes pairs spaghetti, cherry tomatoes, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 25 min Serves 4 Italian cuisine 520 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 400°F. Toss 2 cups cherry tomatoes with 1 tbsp olive oil, 1/4 tsp salt, and 1/4 tsp pepper on a baking sheet, then roast for 20 minutes until softened and caramelized.
  2. Step 2: Bring a large pot of salted water to a boil. Add 12 oz spaghetti and cook for 8-10 minutes until al dente, then drain and reserve 1/4 cup pasta water.
  3. Step 3: Heat remaining 1 tbsp olive oil in a skillet over medium heat. Add 3 minced garlic cloves and sauté for 1 minute until fragrant, then stir in roasted tomatoes and 1/4 cup chopped fresh basil. Cook for 2 minutes until heated through.
  4. Step 4: Add drained spaghetti to the skillet, then add 1/4 cup reserved pasta water and 1/2 cup grated Parmesan cheese. Toss vigorously for 1 minute until sauce coats pasta and cheese melts, adding more pasta water if needed to reach desired consistency.

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Frequently asked questions

How long does Garden-Roasted Tomato and Basil Pasta take to make?

Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Garden-Roasted Tomato and Basil Pasta?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep spaghetti from drying out.

Can I substitute ingredients in Garden-Roasted Tomato and Basil Pasta?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Garden-Roasted Tomato and Basil Pasta for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Garden-Roasted Tomato and Basil Pasta?

Italian pasta like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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