Pasta with roasted cherry tomatoes and garlic


Yesterday, as I was taking inventory of the veggies I had in my refrigerator to get some inspiration for the dinner menu, I noticed I had a box of cherry tomatoes which I decided to use.After debating on whether to use it in a salad or in a pasta, I chose to make pasta as my hungry husband did not like the sound of a salad. I wanted to pair it with some roasted cauliflower too, but as I was running short of time, I decided to keep it simple. This pasta dish uses few staple ingredients yet gives a satisfying result. I used whole grain pasta to make it a little healthy.

serves 2


  • 1/2 pound pasta
  • 250 grams cherry tomato ( 1 box)
  • 1 or 2 large tomatoes for the sauce (Roma tomatoes)
  • 1 onion finely chopped
  • 6-7 cloves garlic (adjust as per taste)
  • 11/2 tsp balsamic vinegar
  • 1 tsp sugar
  • salt to taste
  • 1 tsp pepper flakes/ pepper powder
  • 1 tsp oregano or thyme
  • 1 tbsp chopped fresh basil
  • parmesan cheese
  • olive oil for sauteing


Take a baking tray or dish and line it with aluminum foil. ( If not using foil, grease it with some olive oil)

Place the cherry tomatoes, garlic (with skin) and the other tomatoes in the dish and season it with salt and pepper.

Drizzle balsamic vinegar and also sprinkle sugar on the tomatoes.

Roast them in a preheated oven for about 1 hour at 350 F

roasted tomatoes

When done, take the skin of the bigger tomato (Roma tomatoes) and make a puree of it. You will have some juice in the baking pan which we will use in the sauce.

Squeeze/press the garlic to remove its skin and mash them to make a paste. (I roasted a whole garlic bulb to use the remaining garlic in another recipe)

Boil pasta as per package instructions.

In a pan add 1 tbsp olive oil and when it becomes hot , add the finely chopped onions and saute it till they become soft and translucent.

Add the tomato puree, mashed garlic and dried herb (oregano or thyme), chilli flakes, and the liquid from the baking tray and saute for a minute.

Add the roasted cherry tomatoes, and cooked pasta and mix well.

Check seasoning and add salt as needed.

Serve hot, topped with some grated parmesan cheese, some extra virgin olive oil, and fresh basil.

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