Roasted Cherry Tomato Pasta

Fresh Tomato Pasta Garlic Olive Oil Recipe

Roasted Cherry Tomato Pasta

Fresh cherry tomatoes, garlic, olive oil, and seasonings are all roasted until deliciously tender and slightly charred. The mixture is tossed with pasta for a simple and incredibly flavorful meal in just minutes. Don’t let the simplicity of this recipe fool you, it’s not a super saucy heavy dish but the juices of the tomatoes create the most beautiful delicate sauce for this dish, reminiscent of the meals I ate in Italy.


      • 6 cups cherry tomatoes halved
        4 cloves garlic minced
        3 tablespoons Coronado Taste of Oil Garlic Olive Oil
        2 tablespoons balsamic vinegar
        ½ teaspoon dried basil
        ½ teaspoon oregano
        salt and freshly ground pepper to taste
        1 pound refrigerated pasta or use boxed if you prefer

      • ¼ cup sliced fresh basil

      • ⅓ cup Parmesan cheese

Fresh Tomato Pasta Garlic Olive Oil Recipe



Preheat oven to 425°F.
Gently toss all ingredients (except the pasta).
Place on a foil-lined pan and roast at 425°F for 15 minutes or until softened. Broil 1-2 minutes to add a little bit of char/color once softened.
Meanwhile, in large pot of boiling salted water, cook pasta until tender but firm. Drain (do not rinse) and place in a large bowl.
Add tomatoes (and any pan juices) to the pasta and toss to combine.
Serve and garnish with fresh herbs and Parmesan cheese.


Recipe first featured here.

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