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4.88 stars (8 ratings)

Roasted Tomato Pasta

Make this super simple 30-minute Roasted Tomato Pasta for an unforgettable late summer dinner! With beautifully blistered roasted tomatoes, garlic, herbs, and al dente pasta in every bite, you’ll be making this recipe on repeat.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Main Course
Cuisine: Italian-inspired
Servings: 4 servings
Calories: 373kcal
Author: Nora Taylor

Ingredients

  • 4 cups cherry tomatoes about 2 pints
  • 4 tablespoons olive oil
  • 8 cloves garlic minced
  • 1 teaspoon salt
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 8 ounces pasta of choice
  • 1/4 cup chopped fresh basil
  • 2 tablespoons fresh lemon juice
US Customary - Metric

Instructions

  • Preheat oven to 400 degrees F.
  • Slice the cherry tomatoes in half, and place in an oven safe baking dish. Pour the olive oil on top of the tomatoes, then add the minced garlic, salt, oregano and thyme. Stir in the pan to combine.
  • Place in the oven and roast for about 30 minutes, until the tomatoes are collapsing and slightly charred.
  • While the tomatoes roast, cook the pasta according to package instructions.
  • Once the tomatoes are done, remove the dish from the oven. Add the cooked pasta, along with the chopped basil and lemon juice. Toss to combine.
  • Serve with some grated parmesan (I used Violife) and more basil.

Notes

  1. This is also good with some dollops of vegan ricotta throughout.
  2. For gluten free, use gluten free pasta noodles or zucchini noodles.
  3. For some added protein, consider serving with grilled tofu.

Nutrition

Serving: 1of 4 servings | Calories: 373kcal | Carbohydrates: 51g | Protein: 9g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 603mg | Potassium: 492mg | Fiber: 3g | Sugar: 5g | Vitamin A: 818IU | Vitamin C: 39mg | Calcium: 49mg | Iron: 2mg