Herb-Roasted Tomato and Basil Pasta
Oven-roasted cherry tomatoes infused with Italian herbs tossed with al dente spaghetti and fresh basil for a bright, flavorful pasta. This Italian-inspired pasta recipe (vegetarian), ready in about 35 minutes, pairs cherry tomatoes, olive oil, dried oregano for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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.
Ingredients
- 2 cups whole cherry tomatoes
- 3 tbsp olive oil
- 1 tsp dried oregano
- 1/2 tsp dried thyme
- 3 minced garlic cloves
- 1 tsp salt
- 1/2 tsp black pepper
- 12 oz spaghetti
- 1/4 cup torn fresh basil leaves
- 1/2 cup grated Parmesan cheese
- 1/4 tsp (optional) red pepper flakes
Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 400°F. In a baking dish, toss 2 cups whole cherry tomatoes with 3 tbsp olive oil, 1 tsp dried oregano, 1/2 tsp dried thyme, 3 minced garlic cloves, 1 tsp salt, and 1/2 tsp black pepper. Roast for 20 minutes until tomatoes burst and juices thicken.
- Step 2: Meanwhile, bring a large pot of salted water to a boil. Add 12 oz spaghetti and cook for 8-10 minutes until al dente. Reserve 1/2 cup pasta water and drain the rest.
- Step 3: Toss the drained spaghetti with the roasted tomatoes and their juices, adding reserved pasta water gradually to loosen the sauce. Stir in 1/4 cup torn fresh basil leaves, 1/2 cup grated Parmesan cheese, and 1/4 tsp red pepper flakes if using. Mix until the cheese melts and coats the pasta evenly.
Frequently asked questions
How long does Herb-Roasted Tomato and Basil Pasta take to make?
Total time is about 35 minutes (10 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 Herb-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 cherry tomatoes from drying out.
Can I substitute ingredients in Herb-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 Herb-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.
Is Herb-Roasted Tomato and Basil Pasta vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
