Oven-Roasted Cherry Tomato and Herb Pasta
Sweet cherry tomatoes roasted until blistered, tossed with al dente pasta and fresh herbs for a vibrant, effortless weeknight meal. This italian-inspired pasta ready in about 40 minutes pairs spaghetti, cherry tomatoes, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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 spaghetti
- 2 cups cherry tomatoes
- 3 tbsp olive oil
- 3 cloves, minced garlic
- 1/4 cup, chopped fresh basil
- 1/2 cup, grated Parmesan cheese
- to taste salt
- to taste black pepper
- 1/4 cup, reserved pasta water
Instructions
- Step 1: Preheat oven to 400°F. Place 2 cups cherry tomatoes on a baking sheet, drizzle with 2 tbsp olive oil, and season with salt and pepper. Roast for 20 minutes until blistered and slightly shriveled.
- Step 2: Bring a large pot of salted water to a rolling boil. Add 12 oz spaghetti and cook for 8 minutes until al dente, then drain and reserve 1/4 cup pasta water.
- Step 3: In a large skillet over medium heat, add 1 tbsp olive oil, then add 3 minced garlic cloves and sauté for 1 minute until fragrant — do not brown.
- Step 4: Add the drained spaghetti to the skillet along with the reserved 1/4 cup pasta water, the roasted tomatoes, and 1/4 cup fresh basil. Toss until the sauce coats the pasta, about 2 minutes.
- Step 5: Stir in 1/2 cup grated Parmesan and season with salt and pepper to taste. Serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Oven-Roasted Cherry Tomato and Herb Pasta take to make?
Total time is about 40 minutes (15 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 Oven-Roasted Cherry Tomato and Herb 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 spaghetti from drying out.
Can I substitute ingredients in Oven-Roasted Cherry Tomato and Herb 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 Oven-Roasted Cherry Tomato and Herb 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.
What goes well with Oven-Roasted Cherry Tomato and Herb Pasta?
Italian pasta like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Swapped butter for olive oil to keep it lighter. Still delicious.
- ★★★★★
Substituted chicken for tofu and it worked beautifully.
- ★★★☆☆
Not bad. Would need significant modifications to make it a regular.
