Roasted Tomato Basil Pasta with Olive Oil

Roasted Tomato Basil Pasta with Olive Oil is a timeless Italian-inspired dish that perfectly balances rustic simplicity with bold, fresh flavors. This dish captures the essence of Mediterranean cooking — minimal ingredients, high-quality produce, and careful technique that lets every flavor shine.

Roasted cherry tomatoes burst with sweetness, while fresh basil adds a vibrant herbal note. The olive oil ties it all together, creating a light yet luscious sauce that coats every strand of pasta. It’s a dish that feels comforting and elegant at the same time, perfect for both weeknight dinners and special occasions.

This recipe celebrates the beauty of using seasonal ingredients in the simplest possible way — allowing the natural flavors of ripe tomatoes, fragrant basil, and quality olive oil to shine.

Why I Love This Recipe

I love this recipe because it’s a masterclass in how simple ingredients can create something extraordinary. With just a handful of pantry staples, you get a dish that tastes like summer in every bite. The roasting process deepens the flavor of the tomatoes, transforming them into sweet, caramelized gems that blend beautifully with the earthy richness of olive oil.

What makes it even better is its versatility. It’s vegetarian, light yet filling, and endlessly adaptable — perfect as a main dish or a side. The fragrance of roasted tomatoes mingling with garlic and basil fills the kitchen with warmth and comfort. This pasta proves that true culinary magic lies in simplicity and freshness.

Why It’s a Must-Try Dish

This is a must-try dish because it captures the soul of Italian cooking — fresh, seasonal, and full of love. It’s a meal that tastes indulgent but is incredibly healthy, featuring heart-healthy olive oil, antioxidants from tomatoes, and the vibrant freshness of basil.

If you’ve ever wanted to experience restaurant-quality pasta at home, this is it. It’s straightforward, requires no fancy equipment, and delivers bold, comforting flavors every time. Whether you’re cooking for family, guests, or yourself, this pasta never fails to impress.

Recipe Details

• Preparation Time: 15 minutes
• Cooking Time: 25 minutes
• Total Time: 40 minutes
• Servings: 4 servings
• Calories: Approximately 420 kcal per serving
• Course: Main Course / Dinner / Lunch
• Cuisine: Italian

Ingredients

For the Roasted Tomatoes:

• 2 cups cherry or grape tomatoes (halved)
• 3 tablespoons extra virgin olive oil
• 3 cloves garlic, minced
• Salt and freshly ground black pepper, to taste
• ½ teaspoon dried oregano (optional)

For the Pasta:

• 12 oz (340 g) spaghetti, linguine, or penne
• 2 tablespoons olive oil (for tossing)
• ½ cup freshly chopped basil leaves
• ¼ cup grated Parmesan or Pecorino Romano cheese
• 1 tablespoon balsamic vinegar (optional, for depth of flavor)
• Crushed red pepper flakes (optional, for heat)

Cooking Directions

1. Preheat the oven to 400°F (200°C).
2. Arrange halved tomatoes on a baking sheet. Drizzle with olive oil, add minced garlic, salt, pepper, and oregano. Toss well.
3. Roast for 20–25 minutes, until tomatoes are soft and slightly caramelized.
4. Meanwhile, cook pasta according to package directions in salted water until al dente. Reserve ½ cup of pasta water before draining.
5. In a large pan, add the roasted tomatoes along with their juices. Add cooked pasta, reserved pasta water, and a drizzle of olive oil.
6. Toss everything together over low heat until well combined.
7. Stir in chopped basil and grated cheese. Adjust seasoning with salt and pepper.
8. Serve warm, topped with more cheese and a drizzle of olive oil if desired.

Step-by-Step Preparation Method

Step 1: Prepare the Tomatoes
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Arrange the halved tomatoes cut-side up, drizzle with olive oil, and sprinkle with minced garlic, salt, pepper, and oregano. Toss gently to coat.

Step 2: Roast the Tomatoes
Roast in the oven for about 20–25 minutes, until they become soft, wrinkled, and slightly caramelized. This deepens their natural sweetness and enhances the sauce’s flavor.

Step 3: Cook the Pasta
While the tomatoes are roasting, bring a large pot of salted water to a boil. Add the pasta and cook until al dente. Reserve about ½ cup of pasta water before draining.

Step 4: Combine Pasta and Sauce
In a large skillet, add the roasted tomatoes along with their pan juices. Add the cooked pasta and a splash of the reserved pasta water. Drizzle with olive oil and toss gently to coat.

Step 5: Add Fresh Basil and Cheese
Remove from heat, then stir in chopped fresh basil and grated Parmesan cheese. The cheese will melt slightly, creating a light, glossy coating on the pasta.

Step 6: Finish and Serve
Taste and adjust seasoning. If you like, add a splash of balsamic vinegar for depth or a pinch of red pepper flakes for heat. Serve immediately with extra cheese and basil on top.

How to Serve This Recipe

Serve the pasta warm, garnished with extra fresh basil and a drizzle of high-quality olive oil. It pairs beautifully with a side of garlic bread or a light green salad. For a complete Italian-inspired meal, serve with a glass of white wine such as Pinot Grigio or Sauvignon Blanc.

This dish also makes a great base for adding grilled chicken, shrimp, or roasted vegetables for a heartier variation.

Recipe Tips

• Use ripe cherry tomatoes for the sweetest flavor.
• Don’t rush the roasting — the caramelization is what gives the sauce its depth.
• Always salt your pasta water generously for the best flavor.
• Reserve some pasta water; it helps the sauce cling to the pasta.
• Use good-quality extra virgin olive oil — it’s one of the star ingredients.

Variations

1. Creamy Tomato Basil Pasta: Add a splash of heavy cream or a spoonful of mascarpone for a richer texture.
2. Spicy Arrabbiata Style: Add more garlic and a teaspoon of red pepper flakes before roasting.
3. Vegan Version: Skip the cheese or replace it with nutritional yeast.
4. Roasted Vegetable Pasta: Add zucchini, bell peppers, or eggplant to the roasting tray for extra flavor.
5. Protein Boost: Toss in grilled chicken, shrimp, or chickpeas for a more filling meal.

Freezing and Storage

• Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days.
• Reheating: Reheat on the stove over low heat with a splash of olive oil or water to loosen the sauce.
• Freezing: You can freeze the roasted tomato mixture (without pasta) for up to 2 months. Thaw and mix with freshly cooked pasta when ready to serve.

Special Equipment Needed

• Baking sheet
• Parchment paper
• Large pot for boiling pasta
• Colander for draining
• Large skillet or pan for tossing pasta
• Wooden spoon or tongs

Frequently Asked Questions (FAQ)

Q1: Can I use canned tomatoes instead of fresh ones?
Yes. Use high-quality canned cherry or San Marzano tomatoes and roast them for about 15 minutes for similar results.

Q2: What kind of pasta works best?
Spaghetti, linguine, or penne work beautifully. Shorter shapes like farfalle or fusilli also hold the sauce well.

Q3: How can I make it gluten-free?
Use gluten-free pasta made from rice, quinoa, or chickpeas — it tastes just as good.

Q4: Can I make it ahead?
Yes. Roast the tomatoes in advance and refrigerate. Reheat them gently and toss with freshly cooked pasta when ready.

Q5: Is this dish vegan-friendly?
Yes, simply omit the cheese or use a vegan cheese substitute.

Conclusion

Roasted Tomato Basil Pasta with Olive Oil is a celebration of simple, wholesome ingredients that deliver big on flavor. With roasted tomatoes bursting with sweetness, aromatic basil, and the luxurious richness of olive oil, it’s a dish that feels both comforting and elegant.

It’s quick enough for a weekday dinner yet beautiful enough to serve at a dinner party. Fresh, light, and deeply satisfying, this pasta captures everything wonderful about Mediterranean cuisine — simplicity, freshness, and balance. Once you try it, it’s bound to become one of your go-to favorites for life.