Easy Summer Pasta with Roasted Cherry Tomatoes and Basil
Easy Summer Pasta with Roasted Cherry Tomatoes and Basil – After making this many times, I’ve discovered the trick to perfectly roasted cherry tomatoes that burst with flavor. This fresh, light pasta dish is perfect for summer cookouts and so much better than takeout. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Authentic Jamaican Curry Chicken Recipe With Coconut Sauce and One-Pan Honey Garlic Kielbasa and Veggies Dinner Recipe.
Why This Easy Summer Pasta with Roasted Cherry Tomatoes and Basil Is Pure Comfort
- Bursting with fresh, summer flavors
- Easy to make and ready in 20 minutes
- Better than takeout and perfect for meal prep
- Customizable with your favorite proteins and veggies
What You'll Need for Easy Summer Pasta with Roasted Cherry Tomatoes and Basil
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 1 lb (450g) pasta
- 2 cups (300g) cherry tomatoes
- 1/2 cup (120ml) olive oil
- 1/2 cup (15g) fresh basil leaves
- 2 cloves garlic
- Salt and pepper, to taste
- Salt and pepper
- Garlic powder
- Red pepper flakes (optional)
- Optional: Parmesan cheese
- Optional: Balsamic glaze
- Optional: Red pepper flakes
📝 Ingredient Notes
- pasta: Any shape will work. I prefer penne or fusilli for this recipe.
- cherry tomatoes: Halve them for faster roasting.
🛒 Tools & Equipment I Recommend
- Pasta Pot — Ensures perfectly cooked pasta every time. → See on Amazon
- Baking Sheet — Roasts the tomatoes evenly for maximum flavor. → See on Amazon
How to Make Easy Summer Pasta with Roasted Cherry Tomatoes and Basil
- Roast the tomatoes: Preheat oven to 400°F (200°C). Halve the cherry tomatoes, toss in olive oil, salt, and pepper, then spread on a baking sheet. Roast for 20-25 minutes, until softened and slightly caramelized.
- Cook the pasta: Cook pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
- Make the basil sauce: In a food processor or blender, combine roasted tomatoes, basil, garlic, salt, and pepper. Blend until smooth, adding reserved pasta water as needed to reach your desired consistency.
- Toss the pasta: In a large bowl, combine cooked pasta, basil sauce, and optional toppings. Toss until well coated. Add more pasta water if needed to reach your desired consistency.
Cook's Tips for Perfect Easy Summer Pasta with Roasted Cherry Tomatoes and Basil
- Common mistake and fix: Don't overcook the pasta. It should be al dente for the best texture and to prevent it from becoming mushy when tossed with the sauce.
- Pro tip: For a richer flavor, add a spoonful of butter to the pasta before tossing with the sauce.
- Pro tip: Store leftover pasta in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on the stove over low heat, adding a little pasta water if needed to restore the sauce's consistency.
Storing & Reheating Easy Summer Pasta with Roasted Cherry Tomatoes and Basil
Short-Term Storage
Store in an airtight container in the fridge. Store in an airtight container for up to 3 days. Make-ahead tip: The roasted tomatoes can be made ahead of time and stored in the fridge for up to 3 days.
Freezing Easy Summer Pasta with Roasted Cherry Tomatoes and Basil
Not recommended for freezing.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (180°C) for 10-15 minutes, or until heated through. Microwave: Reheat in the microwave for 1-2 minutes, or until heated through. Add a little pasta water if needed to restore the sauce's consistency.
Recipe Notes
- Chef tip: For a vegetarian version, omit the pancetta or replace it with diced zucchini or bell peppers.
- Best substitution: If you don't have fresh basil, you can use 1 tablespoon of dried basil instead.
- Make-ahead: The roasted tomatoes can be made ahead of time and stored in the fridge for up to 3 days. Cook the pasta and reheat just before serving.
- Scaling: This recipe can easily be doubled or tripled for a larger crowd or meal prep.
- Troubleshooting: If your sauce is too thick, add more pasta water to reach your desired consistency. If it's too thin, cook it on the stove over medium heat until it thickens.
Want to level up this recipe?
Food Processor — Makes quick work of blending the tomatoes and basil for a smooth, creamy sauce. → Check price on Amazon
Easy Summer Pasta with Roasted Cherry Tomatoes and Basil
Ingredients
Main Ingredients
- 1 lb (450g) pasta
- 2 cups (300g) cherry tomatoes
- 1/2 cup (120ml) olive oil
- 1/2 cup (15g) fresh basil leaves
- 2 cloves garlic
- Salt and pepper, to taste
Seasonings
- Salt and pepper
- Garlic powder
- Red pepper flakes (optional)
Optional Toppings
- Parmesan cheese
- Balsamic glaze
- Red pepper flakes
Instructions
- Roast the tomatoes: Preheat oven to 400°F (200°C). Halve the cherry tomatoes, toss in olive oil, salt, and pepper, then spread on a baking sheet. Roast for 20-25 minutes, until softened and slightly caramelized.
- Cook the pasta: Cook pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
- Make the basil sauce: In a food processor or blender, combine roasted tomatoes, basil, garlic, salt, and pepper. Blend until smooth, adding reserved pasta water as needed to reach your desired consistency.
- Toss the pasta: In a large bowl, combine cooked pasta, basil sauce, and optional toppings. Toss until well coated. Add more pasta water if needed to reach your desired consistency.
Notes
- Chef tip: For a vegetarian version, omit the pancetta or replace it with diced zucchini or bell peppers.
- Best substitution: If you don't have fresh basil, you can use 1 tablespoon of dried basil instead.
- Make-ahead: The roasted tomatoes can be made ahead of time and stored in the fridge for up to 3 days. Cook the pasta and reheat just before serving.
- Scaling: This recipe can easily be doubled or tripled for a larger crowd or meal prep.
- Troubleshooting: If your sauce is too thick, add more pasta water to reach your desired consistency. If it's too thin, cook it on the stove over medium heat until it thickens.
Storage
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Not recommended for freezing.
- Oven reheat: Reheat in the oven at 350°F (180°C) for 10-15 minutes, or until heated through.
- Microwave reheat: Reheat in the microwave for 1-2 minutes, or until heated through. Add a little pasta water if needed to restore the sauce's consistency.
- Make ahead: The roasted tomatoes can be made ahead of time and stored in the fridge for up to 3 days.
Nutrition Per Serving
- Calories: 550
- Protein: 15g
- Fat: 25g
- Carbs: 70g
- Fiber: 5g
- Sugar: 5g
- Sodium: 800mg
- Cholesterol: 5mg
- Sat. Fat: 3.5g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Summer Pasta with Roasted Cherry Tomatoes and Basil FAQs
Yes, you can make the roasted tomatoes ahead of time and store them in the fridge for up to 3 days. Cook the pasta and reheat just before serving.
You likely didn't reserve enough pasta water. Always reserve at least 1 cup of pasta water before draining the pasta.
No, this recipe requires roasting the tomatoes in the oven. However, you can cook the pasta in an air fryer if desired.
If you don't have fresh basil, you can use 1 tablespoon of dried basil instead.
Yes, simply use your favorite gluten-free pasta in place of the regular pasta.
A Warm Final Note
I can’t wait for you to try Easy Summer Pasta with Roasted Cherry Tomatoes and Basil and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
