Italian Oven-Roasted Tomato and Basil Pasta
Sweet oven-roasted cherry tomatoes blended with fresh basil, garlic, and olive oil create a vibrant sauce tossed with al dente pasta. This italian-inspired pasta (vegetarian) ready in about 45 minutes pairs halved cherry tomatoes, olive oil, thinly sliced garlic cloves 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
- 3 cups, halved cherry tomatoes
- 1/4 cup olive oil
- 4 cloves, thinly sliced garlic cloves
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/4 tsp red pepper flakes
- 12 oz spaghetti pasta
- 1/2 cup, torn fresh basil leaves
- 1/2 cup grated, plus more to serve Parmesan cheese
Instructions
- Step 1: Preheat oven to 400°F. In a large bowl, toss 3 cups halved cherry tomatoes with 1/4 cup olive oil, 4 thinly sliced garlic cloves, 1 tsp kosher salt, 1/2 tsp black pepper, and 1/4 tsp red pepper flakes until evenly coated.
- Step 2: Spread the tomato mixture on a rimmed baking sheet in a single layer. Roast for 25-30 minutes until tomatoes are blistered, softened, and slightly caramelized around the edges.
- Step 3: Meanwhile, bring a large pot of salted water to a rolling boil. Add 12 oz spaghetti and cook for 8-10 minutes until al dente. Drain, reserving 1/2 cup pasta water.
- Step 4: Transfer the roasted tomatoes and garlic to a large serving bowl. Add the cooked pasta, 1/2 cup torn fresh basil leaves, and 1/2 cup grated Parmesan cheese. Toss gently, adding reserved pasta water a few tablespoons at a time until the sauce coats the pasta evenly.
- Step 5: Serve immediately with extra grated Parmesan on the side.
Frequently asked questions
How long does Italian Oven-Roasted Tomato and Basil Pasta take to make?
Total time is about 45 minutes (10 min prep + 35 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 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 halved cherry tomatoes from drying out.
Can I substitute ingredients in Italian Oven-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 Italian Oven-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 Italian Oven-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.
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