Roasted Tomato Pasta

$- 2 cups cherry tomatoes, halved - 3 tablespoons olive oil - 4 cloves garlic, minced - 1 teaspoon dried oregano - Salt and pepper to taste - 8 oz spaghetti or your choice of pasta - 1/4 cup fresh basil leaves, chopped - 1/4 cup grated Parmesan cheese (optional) - 1 teaspoon balsamic vinegar (optional) The core of this roasted tomato pasta recipe starts with fresh cherry tomatoes. When you roast them, their sweetness really shines. Mix them with olive oil, garlic, and oregano for a flavor boost. I suggest using salt and pepper to season the mix. They enhance all the tastes. For the pasta, you can use any kind you like. I often choose spaghetti, but feel free to experiment. Fresh basil adds a fragrant touch right before serving. If you want a cheesy flavor, sprinkle some grated Parmesan on top. Balsamic vinegar gives an extra zing, but it’s not required. - Other vegetable options (e.g., bell peppers, zucchini) - Different types of pasta (gluten-free options) - Additional herbs or spices to enhance flavor You can personalize this dish even more. Add bell peppers or zucchini for extra veggies. Switch up the pasta type too, especially if you prefer gluten-free. Herbs like thyme or rosemary can bring new flavors. Don't hesitate to get creative with what you have on hand. The best part? You can adapt this recipe to your taste and diet. For the complete instructions, check out the Full Recipe. 1. Preheat the oven to 400°F (200°C). 2. Toss halved cherry tomatoes with 3 tablespoons of olive oil, 4 cloves of minced garlic, 1 teaspoon of dried oregano, salt, and pepper. 3. Spread the tomatoes on a baking sheet in a single layer and roast for 20-25 minutes. Roasting the tomatoes brings out their natural sweetness. Watch them closely as they cook. You want them to burst and caramelize, adding depth to the dish. 1. Boil salted water in a large pot. 2. Cook the pasta according to package instructions until al dente. 3. Reserve 1/2 cup of the pasta water before draining. Cooking pasta perfectly is key. Al dente means the pasta has a slight bite. This texture holds up well with the sauce. 1. Mix the roasted tomatoes with the cooked pasta. 2. Add remaining olive oil and 1 teaspoon of balsamic vinegar if desired. 3. Toss with reserved pasta water until you reach your desired saucy consistency. Combining these ingredients creates a lovely, vibrant dish. The reserved pasta water helps bind the sauce, ensuring each bite is flavorful. For the full recipe, check out my detailed breakdown. Enjoy experimenting with this classic dish! - Choosing the right tomatoes for roasting. I love using cherry tomatoes. They are sweet and burst with flavor. You can also try grape tomatoes. They work well too. Look for firm tomatoes without blemishes. - How to avoid sogginess during roasting. To keep tomatoes from getting soggy, space them on the baking sheet. Don’t overcrowd them. This helps them roast evenly. Use a good amount of olive oil to help with caramelization. - Tips for achieving the best caramelization. Caramelization brings out the natural sweetness. Roast the tomatoes at 400°F (200°C). This high heat helps them brown nicely. Stir them halfway through roasting for even color. - Timing your pasta cooking with roasting. Start cooking your pasta when the tomatoes are almost done. This way, everything is hot and ready together. Check the time on your pasta package to sync it right. - How to know when pasta is al dente. Al dente means the pasta is firm but cooked. Taste a piece a minute before the package time. It should have a slight bite. - Ways to enhance flavor during boiling. Add salt to the boiling water. This flavors the pasta as it cooks. You can also add garlic or herbs to the water for extra taste. - Best methods for plating and garnishing. Serve the pasta in a big bowl. Top it with fresh basil and Parmesan cheese. A drizzle of olive oil adds a nice touch. - Pairing options for sides and wines. A simple green salad works well. Pair it with a light white wine like Pinot Grigio. This complements the flavors of the dish nicely. - Customizing servings for dietary needs. You can swap regular pasta for gluten-free options. For a vegan version, skip the cheese and use plant-based pasta. This makes it friendly for different diets. For detailed steps, check the Full Recipe. {{image_2}} You can easily make roasted tomato pasta more colorful and tasty. Adding seasonal vegetables like spinach or bell peppers brings freshness. Toss them in during the last few minutes of roasting. This keeps them crisp. You can also explore cheese alternatives if you have dietary restrictions. Vegan cheese can melt nicely, giving the dish a creamy feel without dairy. For a heartier meal, I love adding grilled chicken or shrimp. They blend well with the roasted tomatoes. Cook them separately, then mix them in with the pasta. If you prefer a plant-based option, beans or lentils are great. They add protein and fiber, making the dish filling and nutritious. Cheese can elevate the flavor of your pasta. Feta or goat cheese adds a tangy twist. Just crumble it over the top before serving. Another idea is to use flavored oils or infused balsamic vinegar. These can add depth and richness to your dish. A few drops can transform the taste, making each bite special. To keep your roasted tomato pasta fresh, refrigerate it in an airtight container. Make sure to let it cool before sealing. This helps to lock in flavors and moisture. It is best to eat leftovers within 3 to 4 days. If you have extra sauce, store it separately. This keeps the pasta from getting soggy. To freeze roasted tomato pasta, first, let it cool completely. Then, place it in a freezer-safe container. You can also use freezer bags. Remove as much air as possible before sealing. This prevents freezer burn. When you're ready to eat, thaw it in the fridge overnight. Reheat it gently on the stove. Add a splash of water or olive oil to maintain its texture. Roasted tomato pasta lasts about 3 to 5 days in the fridge. If it smells sour or has a strange color, throw it away. Look for signs like slimy pasta or mold. These are clear signs that the dish has gone bad. Always trust your senses to keep your meals safe and tasty. To make roasted tomato pasta vegan, simply skip the cheese. You can use a vegan cheese or leave it out. Choose pasta labeled as vegan, which is usually made from just flour and water. Look for options like whole grain or lentil pasta for added nutrition. Yes, you can use canned tomatoes! They work well in this dish. Just make sure to drain them to avoid excess liquid. Use about 1 can of whole tomatoes. Crush them slightly before mixing in. You may need to reduce the roasting time since they are already soft. Roasting tomatoes can boost their flavor and nutrition. Heat helps release lycopene, a powerful antioxidant. This can help reduce the risk of heart disease. Roasted tomatoes are also sweeter and easier to digest. Plus, they keep their vitamins better than raw tomatoes when cooked at a moderate temperature. You can easily change this recipe! Add vegetables like spinach, bell peppers, or zucchini for more color and flavor. Swap out basil for parsley or arugula. If you like spice, add red pepper flakes. Experiment with different oils or vinegars for a unique twist. The best pasta for roasted tomato pasta is spaghetti or penne. These shapes hold the sauce well. You could also try gluten-free pasta if needed. Whole wheat pasta adds fiber and a nutty taste. Choose your favorite shape for a fun meal! For the full recipe, check out Savory Roasted Tomato Basil Pasta. It includes all the steps and tips you need to create this delicious dish! Roasted tomato pasta is simple and delicious. You learned about the best ingredients and how to prepare them. I shared tips to boost flavor and make it your own. With easy storage methods, you can enjoy it later. Remember, you can customize this dish however you like. So, gather your ingredients and get cooking. Enjoy the process and savor every bite of your creation!$

Savor the taste of summer with this delicious Savory Roasted Tomato Basil Pasta! Perfectly roasted cherry tomatoes and fresh basil create a vibrant dish that’s easy to make in under 35 minutes. Drizzled with olive oil and topped with Parmesan, it's a crowd-pleaser for any occasion. Ready to elevate your pasta game? Click through for the full recipe and enjoy a burst of flavor in every bite!

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Ingredients

2 cups cherry tomatoes, halved

3 tablespoons olive oil

4 cloves garlic, minced

1 teaspoon dried oregano

Salt and pepper to taste

8 oz spaghetti or your choice of pasta

1/4 cup fresh basil leaves, chopped

1/4 cup grated Parmesan cheese (optional)

1 teaspoon balsamic vinegar (optional)

Instructions

Preheat your oven to 400°F (200°C).

On a baking sheet, toss the halved cherry tomatoes with 2 tablespoons of olive oil, minced garlic, dried oregano, salt, and pepper. Spread them out in a single layer.

Roast the tomatoes in the preheated oven for about 20-25 minutes, or until they have burst and are slightly caramelized.

While the tomatoes are roasting, cook the pasta according to package instructions in a large pot of salted boiling water until al dente. Drain and reserve about 1/2 cup of the pasta water.

In a large mixing bowl, combine the roasted tomatoes (including any juices from the pan) with the cooked pasta. Drizzle with the remaining olive oil and balsamic vinegar if using.

Toss everything together, adding some reserved pasta water as needed to create a light sauce. Mix in the chopped basil and adjust salt and pepper to taste.

Serve the pasta warm, garnished with grated Parmesan cheese if desired.

Prep Time: 10 minutes | Total Time: 35 minutes | Servings: 4

- Presentation Tips: Serve the pasta in a large bowl, topped with extra basil leaves and a generous sprinkle of Parmesan. Consider adding a drizzle of olive oil on top for a glossy finish.