Pasta with Aged Manchego and Roasted Cherry Tomatoes

By AislePrompt Editorial · Published 2026-04-14 · Updated 2026-04-14

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 drafted and published.

A simple pasta dish featuring nutty aged Manchego cheese and sweet roasted cherry tomatoes tossed with al dente spaghetti. This Spanish-inspired pasta recipe, 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 480 calories and feeds 2, 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: 15 min Cook: 25 min Serves 2 Spanish cuisine 480 cal/serving

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Ingredients

8 oz spaghetti
1 cup cherry tomatoes
1/2 cup olive oil
1/2 cup aged Manchego cheese
1/4 cup fresh basil
2 cloves garlic
1/4 tsp red pepper flakes
1/4 tsp salt
1/8 tsp black pepper

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Instructions

Step 1: Preheat oven to 400°F. Toss 1 cup halved cherry tomatoes with 1/4 cup olive oil, 1/4 tsp salt, and 1/8 tsp black pepper on a baking sheet. Roast for 15 minutes until tomatoes blister and soften.
Step 2: Bring a large pot of salted water to a boil and cook 8 oz spaghetti for 8-10 minutes until al dente. Reserve 1/2 cup pasta water before draining.
Step 3: Heat remaining 1/4 cup olive oil in a large skillet over medium heat. Add 2 minced garlic cloves and 1/4 tsp red pepper flakes, sautéing for 1 minute until fragrant but not browned.
Step 4: Add drained spaghetti to skillet with roasted tomatoes, 1/2 cup grated aged Manchego, and 1/4 cup chopped fresh basil. Toss with 1/4 cup reserved pasta water until sauce coats pasta evenly, about 2 minutes.