Description
A quick, 20-minute weeknight dinner featuring roasted cherry tomatoes tossed with spaghetti, garlic, and Parmesan. This one-pan wonder creates a glossy, emulsified sauce using starchy pasta water for maximum flavor with minimal effort.
Ingredients
Scale
- 1 pound (450g) Spaghetti or Linguine
- 1 pint (about 300g) Cherry or Grape Tomatoes
- 3 tablespoons Good Olive Oil
- 4–5 cloves Garlic, minced
- 1 teaspoon Dried Basil
- 1/2 teaspoon Red Pepper Flakes (optional)
- 1/2 cup (50g) Parmesan Cheese, freshly grated
- Salt and Black Pepper to taste
- 1 cup Reserved Pasta Water
Instructions
- Preheat oven to 400°F (200°C). Line a large sheet pan with parchment paper or grease with olive oil.
- Wash and dry cherry tomatoes. Place them on the sheet pan with minced garlic, 2 tablespoons olive oil, salt, pepper, and dried basil. Toss to coat evenly and spread in a single layer.
- Roast tomatoes for 15-18 minutes until wrinkled, bursting, and slightly caramelized at the edges.
- While tomatoes roast, bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente (8-10 minutes).
- Before draining, reserve 1 cup of starchy pasta water.
- Drain pasta (do not rinse) and immediately transfer to the sheet pan with roasted tomatoes.
- Add remaining 1 tablespoon olive oil and toss vigorously. The heat from the pasta will help break down tomatoes into a sauce. Add reserved pasta water as needed to create a glossy emulsion.
- Remove from heat, sprinkle with freshly grated Parmesan, and toss until melted. Taste and adjust seasoning. Serve immediately with fresh basil and black pepper if desired.
Notes
Do not crowd the pan with tomatoes; they need space to roast rather than steam. Use freshly grated Parmesan for better melting. Save starchy pasta water to emulsify the sauce. This dish does not freeze well due to texture changes in tomatoes and pasta.
- Prep Time: 8 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 6
- Sodium: 420
- Fat: 14
- Saturated Fat: 4
- Carbohydrates: 52
- Fiber: 3
- Protein: 12
Keywords: roasted cherry tomato pasta, weeknight dinner, easy pasta recipe, vegetarian pasta, one pan meal, 20 minute dinner, Italian comfort food