One-Pot 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, vibrant pasta dish where tomatoes roast in the pan while the pasta cooks, creating a naturally thickened sauce. This Italian-inspired pasta recipe, ready in about 30 minutes, pairs spaghetti, olive oil, garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 500 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: 20 min Serves 4 Italian cuisine 500 cal/serving
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Ingredients

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Instructions

  1. Step 1: Bring a large pot of salted water to a rolling boil. Add 12 oz spaghetti and cook for 8-10 minutes until al dente, then drain and reserve 1/4 cup pasta water.
  2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 4 minced garlic cloves and cook for 1 minute until fragrant, avoiding browning.
  3. Step 3: Add 2 cups halved cherry tomatoes to the skillet and cook for 5 minutes until softened and juicy.
  4. Step 4: Return drained spaghetti to the skillet with 1/4 cup reserved pasta water and 1/4 cup chopped basil. Toss vigorously for 2 minutes until sauce thickens and coats strands.
  5. Step 5: Remove from heat, stir in 1/2 cup grated Parmesan cheese, and season with salt and pepper to taste.

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