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Roasted Cherry Tomato Spaghetti

Roasting the cherry tomatoes in the oven with garlic makes a creamy, rich sauce with lots of flavor.
Prep Time 10 mins
Cook Time 35 mins
Course Main Course, Pasta
Cuisine Italian, Mediterranean
Servings 2


  • 1 pint cherry tomatoes
  • 4-5 cloves garlic unpeeled
  • few sprigs fresh basil reserve some for garnish
  • salt and pepper to taste
  • 3 tbsp olive oil extra virgin
  • A few handfuls parmesan or romano cheese freshly grated
  • 1/2 pound spaghetti


  • Preheat oven to 450 degree F.
  • Put cherry tomatoes in a baking dish. Add the garlic still in its paper. Add a few sprigs of fresh basil. Add salt and pepper to taste. Pour in the olive oil and toss. Push the basil to the bottom so that it doesn't dry out.
  • Put the tomato mixture in the oven for 30 minutes.
  • In the meantime, set a pot of water to boil for the pasta.
  • Cook pasta about 1-2 minutes less than the package instructions. For example, in this case our spaghetti package instructions said to cook the pasta for 9-11 minutes. We set set a timer for 7 minutes and removed the pasta 2 minutes early. It will continue to cook in the sauce.
  • Reserve a cup of the cooking water from the pasta. You’ll need it for the sauce.
  • Remove cherry tomatoes from the oven. Remove skins from garlic. Discard the cooked basil.
  • Smash the tomato mixture with a potato masher. Be careful, they are hot and they will squirt out at you. 
  • Transfer the tomato mixture to a large frying pan. Add the cooked pasta. Toss. Add pasta water as needed. Add cheese. Keep cooking for a couple of minutes until everything is blended.
  • Garnish with fresh basil.
Keyword cherry tomatoes, pasta, spaghetti