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Roasted cherry tomato pasta in a bowl, sprinkled with fresh pasta.

Roasted Cherry Tomato Pasta

Robyn
This roasted cherry tomato pasta with garlic, olives and basil is made with a handful of ingredients and is such an easy and delicious summer pasta!
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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course dinner
Cuisine International
Servings 4 people
Calories 570 kcal

Equipment

  • oven proof dish approx 17 cm x 26 cm (7" x 10 ") in size

Ingredients
  

  • 450g (1 lb) cherry tomatoes
  • 100g (⅔ c) kalamata olives pitted
  • 3 cloves garlic peeled
  • large handful fresh basil
  • 6 tablespoons olive oil
  • black pepper
  • 350g (12 oz) dried spaghetti or other dried pasta
  • Salt For pasta water
  • fresh basil for serving, optional

Instructions
 

  • Preheat the oven to 180˚C fan / 200˚C / 360℉.
  • Tip the cherry tomatoes into a 17 cm x 26 cm (7" x 10 ") oven proof baking dish, along with the olives, garlic cloves, basil, olive oil and black pepper.
  • Stir well, then place in the oven and roast for 30-35 minutes, until the tomatoes have burst, stirring half way through.
  • Bring a large pot of salted water to the boil and add the dried spaghetti. Cook according to the packet instructions.
  • Stir the tomatoes, mashing the soft garlic cloves with a fork to break them up.
  • Drain the spaghetti and tip in the tomatoes, olives and any sauce.
  • Mix well, check for seasoning and serve straight away with extra fresh basil, optional.

Video

Notes

STORAGE
  • Make ahead - the pasta is best enjoyed freshly made as the pasta continues to absorb the sauce as it sits, however you can make the sauce up to 3 days ahead and store in an airtight container in the fridge. Then boil some pasta, heat the sauce gently and combine for a super quick dinner!
  • Leftovers - store in the fridge in an airtight container for up to 3 days. Either reheat gently or enjoy cold as a pasta salad.
  • Freeze - the sauce will freeze for up to 2 months.
INGREDIENTS
    • Cherry tomatoes - red or yellow cherry tomatoes.
    • Black olives - I tend to use pitted Kalamata olives for ease, however you can use whole olives if you prefer and take the pips out before roasting. I have also tested it with green olives and they work just as well, bringing a slightly different taste that is still delicious.
    • Olive oil - I recommend using a good extra virgin olive oil, as this makes up the sauce when the tomatoes have burst and their juices mixed with the oil.
    • Garlic - fresh garlic is a must in this sauce!
    • Basil - fresh basil adds a fragrance that really does make the sauce. If however you don’t have basil, a few sprigs of fresh thyme or fresh oregano would be lovely, add ½ a teaspoon of dried oregano, try these substitutes for basil, or leave it out altogether.
    • Pasta - this sauce works well with penne, rigatoni or tagliatelle if you don’t want to use spaghetti.

Nutrition

Calories: 570kcalCarbohydrates: 72gProtein: 13gFat: 26gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 18gSodium: 408mgPotassium: 460mgFiber: 4gSugar: 5gVitamin A: 649IUVitamin C: 26mgCalcium: 48mgIron: 2mg
Keyword cherry tomato pasta, cherry tomato recipe, roasted cherry tomato pasta

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