Italian Oven-Roasted Tomato and Basil Penne
Al dente penne pasta tossed with oven-roasted tomatoes, fresh basil, garlic, and Parmesan for a simple yet flavorful Italian dinner. This italian-inspired pasta (vegetarian) ready in about 35 minutes pairs penne pasta, halved cherry tomatoes, olive oil 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
- 12 oz penne pasta
- 3 cups, halved cherry tomatoes
- 4 tbsp olive oil
- 5, thinly sliced garlic cloves
- 1/2 cup, chopped fresh basil leaves
- 1 tsp salt
- 1/2 tsp black pepper
- 3/4 cup, grated Parmesan cheese
- 1/4 tsp (optional) red pepper flakes
Instructions
- Step 1: Preheat oven to 400°F. Toss 3 cups halved cherry tomatoes with 2 tbsp olive oil, 5 thinly sliced garlic cloves, 1 tsp salt, and 1/2 tsp black pepper on a baking sheet. Roast for 20 minutes until tomatoes are soft and slightly caramelized.
- Step 2: Meanwhile, bring a large pot of salted water to a boil. Add 12 oz penne pasta and cook for 10-12 minutes until al dente. Drain, reserving 1/2 cup pasta water.
- Step 3: In the pot used for pasta, combine roasted tomatoes and garlic with cooked penne. Add 2 tbsp olive oil, 1/2 cup chopped fresh basil, 3/4 cup grated Parmesan cheese, and 1/2 cup reserved pasta water. Toss vigorously to coat pasta evenly.
- Step 4: If desired, add 1/4 tsp red pepper flakes for a subtle heat. Serve immediately with extra Parmesan on the side.
Frequently asked questions
How long does Italian Oven-Roasted Tomato and Basil Penne 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 Italian Oven-Roasted Tomato and Basil Penne?
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 penne pasta from drying out.
Can I substitute ingredients in Italian Oven-Roasted Tomato and Basil Penne?
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 Penne 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 Penne 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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