Italian Oven-Roasted Herb Tomato Pasta
Al dente pasta tossed with oven-roasted cherry tomatoes, garlic, and fresh basil for a simple yet flavorful Italian-inspired dish. This italian-inspired pasta (vegetarian) ready in about 30 minutes pairs cherry tomatoes, spaghetti pasta, sliced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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 cherry tomatoes
- 12 oz spaghetti pasta
- 5 cloves, sliced garlic cloves
- 4 tbsp extra virgin olive oil
- 1/2 cup, torn fresh basil leaves
- 1/4 tsp red pepper flakes
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup, grated parmesan cheese
- 1 tsp lemon zest
Instructions
- Step 1: Preheat the oven to 400°F. On a baking sheet, toss 2 cups cherry tomatoes with 4 tbsp extra virgin olive oil, 5 sliced garlic cloves, 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp red pepper flakes. Roast for 20 minutes until the tomatoes burst and caramelize.
- Step 2: While the tomatoes roast, bring a large pot of salted water to a boil. Add 12 oz spaghetti pasta and cook for 8-10 minutes until al dente, then drain, reserving 1/2 cup pasta water.
- Step 3: In a large mixing bowl, combine the roasted tomatoes with their juices, the cooked pasta, 1/2 cup torn fresh basil leaves, 1 tsp lemon zest, and 1/4 cup grated parmesan cheese. Toss gently, adding reserved pasta water a few tablespoons at a time to loosen the sauce as needed.
- Step 4: Serve warm, garnished with extra basil leaves and a drizzle of olive oil if desired.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Italian Oven-Roasted Herb Tomato Pasta take to make?
Total time is about 30 minutes (10 min prep + 20 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 Italian Oven-Roasted Herb Tomato 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 Italian Oven-Roasted Herb Tomato 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 Italian Oven-Roasted Herb Tomato 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 Italian Oven-Roasted Herb Tomato 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.
