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Roasted Tomato Pasta

ByAva
Published OnJan 18, 2025
Updated OnMar 13, 2026

If you’re looking for a light, easy meal with minimal ingredients, we’ve got one you’ll love! This Roasted Tomato pasta recipe uses sweet cherry tomatoes cooked in the oven with a light seasoning.

This dish is a blend of creamy and cheesy notes with a hint of sweetness. Visually, it looks like summer on a plate. What makes this dish special is the combination of heavy cream and caramelized onions, coated in butter. This combination creates a wonderfully creamy, smooth-textured sauce with a nutty flavor.

Ingredients

Penne pasta, Cherry tomatoes, Parmesan cheese, Heavy cream, Garlic, Salt, Onion, and Cajun spice.

Penne pasta works perfectly for this dish. Roasted cherry tomatoes contribute a light, tangy flavor that contrasts beautifully with the richness of Parmesan cheese and cream. Additionally, heavy cream, salt, and Cajun spice enhance the dish’s overall flavor. When the garlic cloves and onions are caramelized, it adds a gentle sweetness to this dish. If you want to skip sauteing the onions and garlic, you can roast it in the oven alongside the cherry tomatoes. The best part of this recipe is that it cooks in just twenty minutes and requires only a few ingredients, making it a sophisticated bistro-style dish.

If you don’t have cherry tomatoes, you can use large tomatoes that are cut into smaller pieces and roasted in the oven. Short pasta like penne, rigatoni, or farfalle holds the sauce well and makes every bite incredibly delicious. To achieve a creamier texture in your roasted tomato pasta, you can add more butter and cheeses, such as ricotta or mascarpone, for added creaminess.

Instructions

Rinse the cherry tomatoes in running water and slice them in halves. Clean and slice the garlic cloves. Preheat the oven to 200ºC/400ºF. Add the prepared ingredients, such as cherry tomatoes, to the casserole and sprinkle with black pepper and salt. Generously add the olive oil to all the ingredients. Gently toss around to coat the cherry tomatoes with the olive oil.

Place the casserole in the oven and bake for thirty minutes. Add about two liters of water to the pot, add a pinch of salt, and bring the water to a boil to cook the pasta. Follow the instructions on the pasta packet to cook the pasta al dente. Drain the water and reserve some of that starchy pasta water. This pasta water is essential to the sauce’s silkiness.

Add the olive oil and butter to a pan on medium-low heat. Add the sliced onions and garlic to the pan and cook for eight minutes. Once browned, add the Cajun spice and mix. Thereafter, add the heavy cream and the parmesan cheese. Mix again. Pour in the sauce with the pasta. Gently toss to coat the pasta with the creamy sauce.

The Roasted Tomato Pasta is ready to be enjoyed. This simple recipe uses a few pantry ingredients and comes together quickly, making it perfect for a light meal.

What can you Serve with Roasted Tomato Pasta?

There are so many great options; consider a light salad such as Balsamic Red Pepper and Cucumber Salad. Since this is a vegetarian dish, a nice Caesar salad will complement the pasta’s summer nature.

How to Store the Roasted Tomato Pasta?

To store roasted tomato pasta, allow it to cool completely before refrigerating. Use an airtight container; the pasta should remain fresh for three to four days. For reheating creamy roasted tomato pasta, the stovetop method works best. Place the pasta in a pan over medium-low heat, adding two tablespoons of milk to loosen the sauce. Stir until the pasta is warmed through. If you prefer to reheat in the microwave, use a microwave-safe dish. Add two tablespoons of water to help keep the pasta moist while reheating.