Cherry Tomato Pasta – Spend With Pennies

This easy weeknight meals combines savory roasted tomatoes, tossed in olive oil, garlic, and balsamic vinegar, with tender pasta, fresh herbs, and a sprinkle of parmesan cheese.

Ingredient Tips for Cherry Tomato Pasta

• Tomatoes: Cherry, grape, or any fresh diced tomato will work in this recipe. Choose ripe, firm tomatoes for the best flavor.
• Pasta: Spaghetti, bucatini, linguine, or fettuccine are perfect in this recipe! Be sure to cook to ‘al dente’ so the pasta stays firmer longer.
• Seasonings: Roasting tomatoes in oil, balsamic, and herbs creates a sweet and savory sauce. Fresh garlic is best, but ground garlic powder works as well.

Variations

• Tasty additions like fresh spinach, artichoke hearts, and kalamata olives with some Greek seasonings elevate this dish to a whole new recipe.
• Try stirring in some homemade basil pesto for another fresh, new take on cherry tomato pasta.
• Fresh basil leaves and parmesan cheese are the perfect ending to this recipe, but you can experiment with fresh oregano or parsley, and for cheeses, try some crumbled feta, gorgonzola, or some creamy bocconcini balls.

Leftovers?

Store leftover cherry tomato pasta in a covered container in the refrigerator for up to 4 days. Enjoy it cold as a pasta salad side, or top with fresh parmesan and reheat portions in the microwave.

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Cherry Tomato Pasta

Cherry tomato pasta is a flavorful dish with sweet, caramelized tomatoes and fresh herbs.

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Cook ModePrevent your screen from going dark

• Preheat the oven to 425°F.

• To a large-rimmed baking sheet, add the tomatoes, garlic, oil, balsamic vinegar, oregano, basil, salt, and black pepper. Toss well to combine.

• Roast the tomatoes for 15 minutes. Turn the broiler on to high and broil the tomatoes for 1-2 minutes or until they begin to brown a little bit on the edges.

• Meanwhile, in a large pot of boiling salted water, cook pasta until tender but firm (al dente). Reserve ¼ cup of pasta water. Drain the pasta, do not rinse.

• Transfer the pasta to a large bowl. Add the tomatoes with all the pan juices and toss well to combine, adding pasta water if needed.

• Garnish with fresh herbs and Parmesan and serve.

To air fry tomatoes: Line the air fryer basket with foil to catch the juices and roast the tomatoes at 400°F for 9-12 minutes, gently shaking after 5 minutes.
Store leftover tomato pasta in an airtight container in the refrigerator for up to 4 days. 

Calories: 400 | Carbohydrates: 64g | Protein: 13g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 4mg | Sodium: 306mg | Potassium: 521mg | Fiber: 4g | Sugar: 7g | Vitamin A: 829IU | Vitamin C: 35mg | Calcium: 110mg | Iron: 2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dinner, Entree, Pasta

Cuisine American, Italian

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