Sun-Dried Tomato & Herb Farfalle with Roasted Cherry Tomatoes
Twisty pasta coated in a sun-drenched tomato sauce with fragrant herbs and a hint of garlic, ready in under 30 minutes. This italian-inspired pasta (vegetarian) ready in about 40 minutes pairs farfalle pasta, drained sun-dried tomatoes in oil, halved cherry tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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 farfalle pasta
- 3 tbsp drained sun-dried tomatoes in oil
- 12 oz halved cherry tomatoes
- 3 minced garlic cloves
- 1/4 cup chopped fresh basil
- 4 tbsp extra virgin olive oil
- 1 tbsp red wine vinegar
- 1/4 cup pitted kalamata olives
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
Instructions
- Step 1: Preheat oven to 425°F. Toss 12 oz halved cherry tomatoes with 1 tbsp olive oil, 1/4 tsp salt, and 1/8 tsp black pepper on a baking sheet. Roast for 15-18 minutes until blistered and caramelized.
- Step 2: While tomatoes roast, bring a large pot of salted water to a boil. Add 12 oz farfalle and cook for 10-12 minutes until al dente, reserving 1/2 cup pasta water before draining.
- Step 3: Heat 3 tbsp olive oil in a large skillet over medium heat. Add 3 minced garlic cloves and cook for 1 minute until fragrant, then stir in 3 tbsp drained sun-dried tomatoes.
- Step 4: Add roasted cherry tomatoes, 1/4 cup chopped basil, 1 tbsp red wine vinegar, and 1/4 cup pitted kalamata olives to the skillet. Stir to combine and heat through for 2 minutes.
- Step 5: Add drained farfalle to the skillet, then pour in 1/4 cup reserved pasta water. Toss vigorously for 2-3 minutes until sauce clings to pasta and thickens.
- Step 6: Season with remaining 1/2 tsp salt and 1/4 tsp black pepper. Serve immediately with extra basil for garnish.
Equipment for this recipe
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Frequently asked questions
How long does Sun-Dried Tomato & Herb Farfalle with Roasted Cherry Tomatoes 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 Sun-Dried Tomato & Herb Farfalle with Roasted Cherry Tomatoes?
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 farfalle pasta from drying out.
Can I substitute ingredients in Sun-Dried Tomato & Herb Farfalle with Roasted Cherry Tomatoes?
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 Sun-Dried Tomato & Herb Farfalle with Roasted Cherry Tomatoes 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 Sun-Dried Tomato & Herb Farfalle with Roasted Cherry Tomatoes 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.
