This Roasted Tomato Pasta is a celebration of simple, fresh ingredients and bold flavors! It features juicy grape tomatoes that are roasted until they burst and caramelize, creating a rich and intensely flavorful sauce. I love how this recipe is both easy to make and incredibly satisfying. It's perfect for a weeknight dinner, a light lunch, or a summer meal. Get ready for a pasta dish that's bursting with the taste of roasted tomatoes!
Why You'll Love This Tomato Pasta
- Intense Tomato Flavor: Roasting the tomatoes concentrates their sweetness and creates a deep, rich flavor.
- Simple Ingredients: This recipe uses just a few basic ingredients that you probably already have on hand.
- Easy to Make: It's a straightforward recipe that requires minimal effort.
- Versatile: Serve it as a main course or a side dish.
- One-Pan (Almost!): The tomatoes are roasted on a sheet pan, minimizing cleanup.
Ingredients for Roasted Tomato Pasta
Here's what you'll need to make this delicious pasta. The full list with measurements is in the recipe card below.
Main Ingredients
- Grape tomatoes (Vegetable)
- Olive oil (Oil)
- Garlic cloves
- Angel Hair Pasta (Pasta)
Seasoning
- Sea Salt or Kosher Salt
- Oregano
- Dried Chili Pepper Flake
- Capers
(Note: the full ingredients list, including measurements, is provided in the recipe card below.)
Variations
I love this Roasted Tomato Pasta as is, but here are a few ideas for variations:
- Add More Vegetables: Roast other vegetables along with the tomatoes, such as bell peppers, onions, zucchini, or eggplant.
- Different Herbs: Use fresh basil, thyme, or rosemary instead of oregano.
- Make it Spicy: Add more red pepper flakes or a dash of hot sauce.
- Add Cheese: Stir in some grated Parmesan cheese, crumbled feta cheese, or fresh mozzarella before serving.
- Add Protein: Toss in some cooked chicken, shrimp, or Italian sausage.
How to Make Roasted Tomato Pasta
Let me show you how easy it is to make this Roasted Tomato Pasta:
Prepare Tomatoes
- I cut all of the grape tomatoes in half the long way down each tomato.
- I add all the tomatoes to a bowl and salt heavily and give a good stir.
- I add about ¾ of a cup of olive oil to the bowl + the garlic cloves and give it all a good toss.
Preheat Oven
- I heat my oven to 375 degrees F (190°C).
Roast Tomatoes
- I spread the tomatoes on the foil-lined baking sheet.
- I add a sprinkle of salt again to the whole pan. You can also add capers at this point if you like or add them at the end to individual plates, though they taste better crisped up.
- I place in the oven and let bake for 25 minutes before pulling them out.
- At 25 minutes I pull them out and give the whole pan a good stir and then I spread the tomatoes and garlic out again across the pan. You want good surface area for this so that the tomatoes get all crinkly, candied, and sweet.
- I also smash all the cloves of garlic at this point and mix them into the tomatoes.
- I place them back in the oven for 25 minutes. In my oven this is enough, so I pull the pan out and let them sit on the hot pan on the stove while I boil the pasta. You know your tomatoes are done when the center ones are all soft and sweet and the edge ones are all shriveled and crinkly and salty.
Cook Pasta
- I boil my pasta according to package directions. You want the pasta al dente.
- I drain the pasta, rinse it, and then drain well again.
Combine and Serve
- I heat your deep skillet with the rest of the oil, then get it a little hot.
- I add the tomatoes and garlic.
- I let the tomatoes and garlic sit in the oil and get a little crispy, then add the oregano. If you do not like oregano, you can add basil.
- After the oregano cooks in the tomatoes for a bit, I begin tossing in the pasta, a little at a time and tossing it well with the oil and tomatoes. I let each handful of pasta I throw in sit and absorb some of that tomato-infused oil.
- After all the pasta is added, I let the pasta sit in the pan on medium-high heat for a few minutes and let it get a little crispy.
- I then toss in some dried chili pepper flake.
- Serve
Tips and Tricks for the BEST Roasted Tomato Pasta
Here are my secrets for making this pasta truly exceptional:
- Use Ripe Tomatoes: Ripe, flavorful tomatoes are essential for this recipe.
- Roast Until Caramelized: Roasting the tomatoes until they're slightly caramelized enhances their sweetness and creates a delicious sauce.
- Don't Overcook the Pasta: Cook the pasta just until it's al dente, as it will continue to cook a bit in the sauce.
- Salt the Tomatoes Generously: Salting the tomatoes before roasting helps to draw out their moisture and concentrate their flavor.
- Fresh Herbs: Fresh herbs add a bright, vibrant flavor to the finished dish.
How to Serve
This Roasted Tomato Pasta is delicious served:
- On its Own: A simple and satisfying meal.
- With Parmesan Cheese: Sprinkle some freshly grated Parmesan cheese on top.
- With a Side Salad: A simple green salad or a Caprese salad would complement the pasta nicely.
- With Crusty Bread: Serve with a side of crusty bread for soaking up the delicious sauce.
Make Ahead and Storage
You can roast the tomatoes ahead of time and store them in the refrigerator. Leftover pasta can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
FAQs about Roasted Tomato Pasta
- Can I use a different type of tomato?
- Yes, you can use any type of ripe tomato you like, such as Roma tomatoes or heirloom tomatoes.
- Can I make this without the oregano?
- Yes, you can omit the oregano or substitute it with another herb, like basil or thyme.
- Can I add other vegetables to the roasting pan?
- Yes
Enjoy this simple, flavorful, and incredibly delicious Roasted Tomato Pasta! It's a perfect meal for any night of the week.
Print
Roasted Tomato Pasta
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 4-6 1x
- Category: Main Course, Pasta
- Cuisine: Italian-Inspired
Description
This simple yet flavorful Tomato Pasta features roasted grape tomatoes, garlic, and oregano, tossed with angel hair pasta. The tomatoes are roasted until they burst and caramelize, creating a rich and concentrated sauce.
Ingredients
Scale
- Grape tomatoes (or cherry tomatoes), enough to cover a baking sheet in a single layer, halved lengthwise
- 1 cup extra virgin olive oil, divided
- 1 tablespoon sea salt or kosher salt, plus more for seasoning tomatoes
- 2 tablespoons dried oregano (or fresh oregano, see notes)
- 6-8 cloves garlic, peeled
- 2 teaspoons red pepper flakes (optional)
- Capers (optional)
- 1 (16-ounce) box angel hair pasta (capellini)
- Freshly grated Parmesan cheese, for serving (optional)
Instructions
- Preheat Oven and Prepare Tomatoes: Preheat your oven to 375°F (190°C). Line a rimmed baking sheet with aluminum foil. Halve the grape (or cherry) tomatoes lengthwise.
- Season Tomatoes: Place the halved tomatoes in a large bowl. Add ¾ cup of the olive oil, the whole garlic cloves, and a generous amount of salt (at least 1 Tablespoon). Toss well to coat the tomatoes evenly.
- Roast Tomatoes: Spread the seasoned tomatoes in a single layer on the prepared baking sheet. Sprinkle with a little more salt. If using capers, you can add them to the baking sheet now to roast alongside the tomatoes, or add them later to individual servings.
- Roast (First Stage): Roast the tomatoes for 25 minutes.
- Stir and Smash Garlic: Remove the baking sheet from the oven. Carefully stir the tomatoes and redistribute them evenly on the sheet. Use the back of a fork or a spoon to smash the roasted garlic cloves into the tomatoes and oil.
- Roast (Second Stage): Return the baking sheet to the oven and roast for another 25 minutes, or until the tomatoes in the center are soft and sweet, and the tomatoes on the edges are shriveled, crinkly, and slightly caramelized.
- Cool Slightly: Remove the baking sheet from the oven and let the tomatoes sit on the hot pan while you cook the pasta. This allows the flavors to further develop.
- Cook Pasta: While the tomatoes are roasting, bring a large pot of salted water to a boil. Add the angel hair pasta and cook according to package directions until al dente. Drain the pasta well, rinse with cold water, and drain again.
- Heat Oil and Tomatoes: Heat the remaining olive oil (about ¼ cup) in a large, deep skillet over medium-high heat. Add the roasted tomatoes and garlic (along with any accumulated juices from the baking sheet) to the skillet.
- Crisp Tomatoes (Slightly): Let the tomatoes and garlic sit in the hot oil for a few minutes, allowing them to become slightly crispy.
- Add Oregano: Add the dried oregano (or fresh oregano) to the skillet. Stir to combine and cook for a minute or two, until fragrant.
- Add Pasta: Gradually add the cooked and drained angel hair pasta to the skillet, a little at a time, tossing well to coat the pasta with the tomato-infused oil and tomatoes. Let each handful of pasta sit briefly in the pan to absorb some of the oil before adding more.
- Add Chili Flakes (Optional): Add the red pepper flakes (if using) and toss to combine.
- Crisp Pasta (Optional): After all the pasta has been added, let it sit in the pan over medium-high heat for a few minutes, without stirring, to allow it to crisp up slightly.
- Serve: Serve immediately, on its own or with freshly grated Parmesan cheese, if desired.
Notes
- Tomatoes: Grape or cherry tomatoes work best for this recipe due to their small size and sweetness.
- Olive Oil: Use a good-quality extra virgin olive oil for the best flavor.
- Garlic: Roasting the garlic cloves whole mellows their flavor.
- Oregano: You can use dried or fresh oregano. If using fresh oregano, use about 2 tablespoons, finely chopped. If you prefer, you could substitute with fresh basil.
- Capers: Capers add a salty, briny flavor. You can add them to the baking sheet with the tomatoes to roast them, or add them directly to the finished dish.
- Pasta: Angel hair pasta (capellini) is recommended for its delicate texture, but you can use other types of pasta, such as spaghetti or linguine.
- Spice Level: Adjust the amount of red pepper flakes to your preference, or omit them for a milder dish.
- Serving Suggestions: This pasta dish is delicious on its own or served with a side salad or crusty bread.
