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Pasta With Roasted Cherry Tomatoes and Garlic - A Simple, Flavor-Packed Weeknight Dinner

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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 12 ounces dried pasta (spaghetti, linguine, or short pasta like penne)
  • 1.5 pounds cherry or grape tomatoes
  • 6–8 garlic cloves, thinly sliced
  • 1/3 cup extra-virgin olive oil, plus more for finishing
  • 1/2 teaspoon red pepper flakes (optional, to taste)
  • Kosher salt and freshly ground black pepper
  • 1 teaspoon sugar or honey (optional, for very tart tomatoes)
  • 1 lemon (zest and 1–2 teaspoons juice)
  • 1/2 cup grated Parmesan or Pecorino Romano, plus more for serving
  • 1/2 cup fresh basil leaves, torn

Method
 

  1. Preheat the oven. Set it to 425°F (220°C). Line a rimmed baking sheet with parchment for easy cleanup.
  2. Prep the tomatoes. Spread cherry tomatoes on the sheet. Add sliced garlic, olive oil, red pepper flakes, 1 teaspoon salt, and several grinds of pepper. If your tomatoes are very tart, sprinkle on the sugar or honey. Toss to coat and spread in a single layer.
  3. Roast until jammy. Bake 18–22 minutes, stirring once. You want the tomatoes to burst and release juices, with lightly caramelized edges. Don’t let the garlic burn.
  4. Cook the pasta. While tomatoes roast, bring a large pot of salted water to a rolling boil. Cook pasta until just shy of al dente. Reserve 1 cup of pasta water, then drain.
  5. Combine and build the sauce. Transfer roasted tomatoes and all their juices to a large skillet or the pasta pot. Add the hot pasta, half the Parmesan, lemon zest, and a splash (about 1/3 cup) of pasta water.
  6. Toss and adjust. Cook over low heat, tossing until the sauce looks glossy and clings to the pasta, 1–2 minutes. Add more pasta water as needed. Season with salt, pepper, and 1–2 teaspoons lemon juice to brighten.
  7. Finish and serve. Fold in basil and a final drizzle of olive oil. Top with the remaining Parmesan. Serve right away.