Save A vibrant, Mediterranean-inspired pasta dish featuring sweet roasted tomatoes, garlic, and fragrant olive oil, tossed with al dente pasta for a simple yet elegant meal.
This recipe quickly became a favorite in my household because it balances robust flavors with effortless cooking.
Ingredients
- Vegetables: 600 g cherry tomatoes halved 4 cloves garlic peeled and smashed 1 small red onion thinly sliced (optional)
- Oils & Condiments: 60 ml (1/4 cup) extra-virgin olive oil
- Pasta: 350 g dried pasta (penne fusilli or spaghetti)
- Herbs & Seasoning: 1 tsp dried oregano 1/2 tsp chili flakes (optional) Salt and freshly ground black pepper to taste 15 g (1/4 cup) fresh basil leaves torn
- Cheese (optional): 60 g (1/2 cup) grated Parmesan or Pecorino
Instructions
- Preheat Oven:
- Preheat the oven to 200°C (400°F)
- Prepare Vegetables:
- Arrange the cherry tomatoes garlic and red onion (if using) in a large baking dish Drizzle with olive oil sprinkle with oregano chili flakes salt and pepper Toss to coat evenly
- Roast:
- Roast in the oven for 25 30 minutes or until the tomatoes are caramelized and bursting
- Cook Pasta:
- Meanwhile bring a large pot of salted water to a boil Cook the pasta according to package instructions until al dente Reserve 120 ml (1/2 cup) of pasta cooking water then drain the pasta
- Combine:
- Add the drained pasta to the baking dish with the roasted tomatoes Toss well adding reserved pasta water as needed to create a silky sauce
- Add Herbs and Cheese:
- Fold in fresh basil and half the cheese (if using) Adjust seasoning
- Serve:
- Serve immediately garnished with remaining cheese and extra basil
Pin it This dish always brings my family together for a joyful meal filled with laughter and good conversation.
Required Tools
Large baking dish Large pot Strainer/colander Chefs knife Cutting board
Allergen Information
Contains wheat/gluten (from pasta) and milk (if using cheese) For gluten-free use gluten-free pasta For dairy-free omit cheese or substitute with dairy-free alternative Always check ingredient labels for allergens
Nutritional Information
Calories 440 Total Fat 14 g Carbohydrates 65 g Protein 12 g per serving
Pin it This baked tomato and olive oil pasta is a simple yet elegant dish perfect for any weeknight dinner.
Frequently Asked Questions
- → What type of pasta works best?
Short shapes like penne or fusilli hold the sauce well, but spaghetti also works nicely for a lighter texture.
- → Can I substitute olive oil with another oil?
Extra-virgin olive oil provides distinct flavor and richness, but mild oils like avocado or light olive oil can be alternatives.
- → How do I achieve the perfect roasted tomato texture?
Roast tomatoes at 200°C (400°F) until caramelized and bursting, about 25–30 minutes, to intensify sweetness and soften texture.
- → Is fresh basil necessary?
Fresh basil adds a bright herbal note complementing the roasted flavors, but dried oregano or parsley can be used as substitutes.
- → How to make this dish vegan-friendly?
Omit the cheese or replace it with a plant-based alternative to keep the dish fully plant-based without sacrificing flavor.
- → Can I add other Mediterranean ingredients?
Yes, ingredients like olives or capers blend well, enhancing the dish’s Mediterranean character and depth.