Italian Whole Wheat Pasta with Roasted Cherry Tomatoes and Garlic

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A simple Italian pasta dish featuring whole wheat spaghetti tossed with sweet roasted cherry tomatoes and fragrant garlic, finished with fresh basil. This Middle Eastern recipe (vegetarian), ready in about 35 minutes, pairs whole wheat spaghetti, cherry tomatoes, olive oil 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.

Prep: 10 min Cook: 25 min Serves 4 Italian cuisine 400 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F (200°C). On a baking sheet, toss 2 cups cherry tomatoes with 2 tbsp olive oil and 1/2 tsp salt. Roast for 20 minutes until tomatoes burst and caramelize.
  2. Step 2: Meanwhile, bring a large pot of salted water to a rolling boil. Add 12 oz whole wheat spaghetti and cook for 9-11 minutes until al dente. Reserve 1/2 cup pasta water and drain the rest.
  3. Step 3: While pasta cooks, heat 1 tbsp olive oil in a large skillet over medium heat. Add 4 thinly sliced garlic cloves and 1/4 tsp red pepper flakes, sautéing for 1-2 minutes until fragrant and garlic edges turn golden.
  4. Step 4: Add the roasted cherry tomatoes with their juices to the skillet, stirring to combine and heat through for 1 minute.
  5. Step 5: Add the drained pasta to the skillet along with 1/4 cup reserved pasta water, tossing well to coat. Season with 1/2 tsp black pepper and the remaining 1/2 tsp salt.
  6. Step 6: Remove from heat and stir in 1/4 cup torn fresh basil leaves and 1/2 cup grated Parmesan cheese. Toss again until cheese melts and coats the pasta evenly before serving.

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