For me summer is all about (mostly) simple recipes highlighting the beautiful fresh produce in abundance available. Tomatoes are always at the top of that list, and this is one of my favorite ways to use them: a simple and easy pasta dish.
There are a few different versions of summer tomato pasta I like to make. This is version number one. Super simple, not a lot of effort yet SUPER delicious. Stay tuned for the rest!
❤️ Why You’ll Love Cherry Tomato Pasta #1
- SUPER simple to make – no chopping, no blending, no extra dishes
- You can make it ahead – the tomato-y sauce can be made in advance and tossed together at the last minute.
- Kitchen cleanout – a great way to use those tomatoes that are starting to go bad or that have already gone bad.
🍲 Ingredients
Tomatoes ~cherry, grape, vine, plum, heirloom…whatever you’ve got — if it’s bigger just cut it up to be somewhat evenly sized)
Garlic ~ the more the better for me
Extra virgin olive oil ~ the good stuff, the one with a robust flavor
Lemon zest ~ the perfect little touch to add a suspicion of elevated added freshness
Pasta ~ I love to use paccheri, spaghetti, farfalle but truly any will do!
Parmigiano cheese – nothing like a rain of cheese to seal the deal on any pasta dish!
(You also need some salt and pepper + basil 🌿 for optional garnish)
👩🍳 How to Make Cherry Tomato Pasta #1
1) Toss the tomatoes in a baking dish with the garlic, a good drizzle of olive oil, salt and pepper. Bake at 400 F for 30-40 minutes, until the tomatoes burst and begin to brown.
2) Cook the pasta 1 minutes under al dente. Before draining reserve a mug full of pasta water.
3) When the tomatoes come out of the oven use a spoon to gently burst them so they release the juice, then add to the pasta along with some pasta water, the zest of a lemon, and some more extra virgin olive oil.
4) Plate it up and serve with parmigiano cheese and fresh basil.
🪄 Tips and Tricks
- Caramelization of the tomatoes: Spread them out on the baking dish so they roast instead of steam. You’ll get a more concentrated flavor.
- Undercook pasta: Always drain it a minute shy so it finishes cooking in the tomato mixture and soaks up flavor.
- Zest, zest, zest: Add lemon zest into the pasta while tossing so the heat wakes up its fragrance.
🗒 Variations
Stay tuned for the rest of my tomato pasta dishes!!!
🤔 Common Questions
The roasted tomatoes can be prepped a day in advance. Just reheat gently, then toss with freshly cooked pasta and pasta water.
Fresh basil is a no-brainer, but try finishing with fresh mint or chili flakes for a fun twist.
Yes! It makes an amazing pasta salad the next day—just drizzle on a bit more olive oil and lemon juice before serving.
Cherry tomato pasta #1
Ingredients
- Tomatoes ~cherry, grape, vine, plum, heirloom…whatever you’ve got — if it’s bigger just cut it up to be somewhat evenly sized)
- Garlic ~ the more the better for me
- Extra virgin olive oil ~ the good stuff, the one with a robust flavor
- Lemon zest ~ the perfect little touch to add a suspicion of elevated added freshness
- Pasta ~ I love to use paccheri, spaghetti, farfalle but truly any will do!
- Parmigiano cheese – nothing like a rain of cheese to seal the deal on any pasta dish!
- You also need some salt and pepper + basil 🌿 for optional garnish
Instructions
- Toss the tomatoes in a baking dish with the garlic, a good drizzle of olive oil, salt and pepper. Bake at 400 F for 30-40 minutes, until the tomatoes burst and begin to brown.
- Cook the pasta 1 minutes under al dente. Before draining reserve a mug full of pasta water.
- When the tomatoes come out of the oven use a spoon to gently burst them so they release the juice, then add to the pasta along with some pasta water, the zest of a lemon, and some more extra virgin olive oil.
- Plate it up and serve with parmigiano cheese and fresh basil.
YUM!