BALSAMIC ROASTED CHERRY TOMATO PASTA — Roasting fresh cherry tomatoes with olive oil and balsamic vinegar creates an amazingly flavorful sauce. Tossed with pasta, it makes bright, fresh meal that’s so easy to prepare.
Roasting vegetables in olive oil and balsamic vinegar is one of my favorite ways to prepare fresh veggies, and this Balsamic Roasted Cherry Tomato Pasta is probably my favorite way to use that technique to create a delicious meal.
The ingredient list for this dish is so short and simple–however, the results are anything but simple! The balsamic vinegar really makes the flavor of the cherry tomatoes pop.
And while the tomatoes roast in the pan, the juices combine with the oil, vinegar and seasonings to create a light, incredibly flavorful sauce to toss with your favorite pasta.
I like using long noodles in this dish, like linguine, fettucine, or spaghetti, but these roasted tomatoes are perfect with any kind of pasta.
Garnished with some fresh basil and grated Parmesan cheese, and served with a green salad and some crusty bread, this pasta dish is one of my family’s favorite summertime meals.
I’m not a great gardener, but I can grow cherry tomatoes and herbs, so this is a recipe I make all summer long. And luckily it’s so good, no one ever gets tired of it.
You can also roast the cherry tomatoes up to three days ahead of time and store them in a covered container in the refrigerator.
This is a great recipe for using up cherry tomatoes that are almost past their prime. And yes, you can use this technique with regular tomatoes. Just give them a coarse chop and proceed with the recipe.
If there’s one new recipe you decide to try this summer, make it this Balsamic Roasted Cherry Tomato Pasta. I promise you won’t regret it!
Be sure to save this Balsamic Roasted Cherry Tomato Pasta recipe to your favorite Pinterest board for later.
Tips for Cooking Pasta
Use a big pot: Cook pasta in a large pot–big enough to hold 6 quarts of water per pound of pasta.
Salt: Generously season your cooking water with salt. A few teaspoons per quart of water is a good place to start. Although a little more or less is fine, depending on your preference.
Don’t overcook: Boil your pasta to until it is al dente, which means it’s cooked, but still a bit chewy. You’ll want to test your pasta for flavor and texture every 20 seconds or so during the last few minutes of cooking.
If you’ll continue cooking the pasta in a sauce, or baking it in the oven, remove the pot from the heat a few minutes before it’s done to prevent overcooking.
Here’s what you’ll need to make Balsamic Roasted Cherry Tomato Pasta
- Produce: tomatoes, garlic, fresh basil
- Olive oil
- Balsamic vinegar
- Spices: Italian seasoning, salt and pepper
- Linguine or other long pasta
- Parmesan cheese
For the tomatoes
- 2 lbs. cherry or grape tomatoes, halved
- 1/4 cup olive oil
- 2-3 tablespoons balsamic vinegar
- 1 teaspoon Italian seasoning
- 1/4 teaspoon red pepper flakes
- 1 tablespoon sugar
- 2-3 cloves garlic, minced
- Salt and pepper, to taste
For the pasta
- 16 oz. linguine or other long pasta
- 1 cup reserved pasta water
- 1/2 cup fresh basil leaves, torn
- Grated parmesan cheese
- Preheat the oven to 450 degrees. Line the baking sheet with foil for easier clean-up, if desired.
- Spread the halved tomatoes over the baking sheet. Drizzle with olive oil and balsamic vinegar. Sprinkle with Italian seasoning, red pepper flakes and sugar. Add the garlic and toss everything to coat well. Season with salt and pepper, to taste.
- Roast for about 30 minutes, or until the tomatoes are soft and the pan juices have started to thicken.
- Meanwhile, cook the pasta according to the package directions. Reserve one cup of pasta water and drain. Add the pasta to a large bowl.
- Pour the roasted tomatoes and all of the pan juices over the pasta. Toss to coat well. Add pasta water as needed until sauce reaches desired consistency.
- Garnish with fresh basil and grated Parmesan cheese before serving.
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Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 381Total Fat: 11gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 1mgSodium: 70mgCarbohydrates: 65gFiber: 5gSugar: 23gProtein: 9g
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Last Updated on 2023-05-22 by Danelle