Name: Balsamic Roasted Cherry Tomato Pasta with Fresh Basil and Parmesan Recipe
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: Italian
Ingredients: 2 pounds ripe cherry tomatoes, halved (or grape tomatoes); 4 tablespoons extra virgin olive oil; 3-4 cloves garlic, minced; 2 tablespoons fresh thyme leaves (or 2 teaspoons dried thyme); 2 tablespoons aged balsamic vinegar; 1 tablespoon granulated sugar; Salt and pepper, to taste; 1 pound spaghetti (or fettuccini); 1 cup fresh basil leaves; ½ cup shaved Parmesan cheese

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Introduction

This Balsamic Roasted Cherry Tomatoes recipe is a flavorful and simple way to elevate your pasta dishes. Sweet, tangy, and bursting with fresh herbs, these roasted tomatoes make a perfect sauce to toss with your favorite pasta. Ready in under an hour, it’s an easy weeknight meal that feels special.

A metal baking tray filled with many small cherry tomato halves that have been roasted, showing a glistening, slightly wrinkled texture with a mix of deep red and orange colors. The tomatoes are coated in a shiny layer of oil and scattered with small green herb leaves and black pepper flakes. The tray is placed on a white marbled surface. The tomatoes rest close together, covering the whole tray, with some juices pooling around them, giving a moist and rich look. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 pounds ripe cherry tomatoes, halved (or grape tomatoes)
4 tablespoons extra virgin olive oil
3-4 cloves garlic, minced
2 tablespoons fresh thyme leaves (or 2 teaspoons dried thyme)
2 tablespoons aged balsamic vinegar
1 tablespoon granulated sugar
Salt and pepper, to taste
1 pound spaghetti (or fettuccini)
1 cup fresh basil leaves
½ cup shaved Parmesan cheese

Instructions

Step 1: Preheat your oven to 400°F and prepare a large rimmed baking sheet.
Step 2: Rinse and dry the cherry tomatoes, then cut them in halves. Place them on the baking sheet.
Step 3: Drizzle olive oil and balsamic vinegar over the tomatoes. Sprinkle minced garlic, thyme, and sugar evenly, then gently toss to coat everything.
Step 4: Spread the tomatoes in a single layer and season generously with salt and pepper.
Step 5: Roast in the oven for 30 to 40 minutes until tomatoes are wilted and the juices have thickened.
Step 6: Meanwhile, cook the pasta according to package instructions. Drain, reserving ½ cup of the pasta water.
Step 7: Transfer the cooked pasta to a large bowl. Add the roasted tomatoes and their pan juices.
Step 8: Add fresh basil and Parmesan cheese, tossing to combine. If the sauce feels too thick, add ¼ to ½ cup reserved pasta water gradually to loosen it. Serve warm.

Tips & Variations

Use grape tomatoes if cherry tomatoes aren’t available; they roast just as well.
For extra depth, add a pinch of red pepper flakes with the garlic.
Try mixing in fresh mozzarella or goat cheese instead of Parmesan for a creamy twist.
Leftover roasted tomatoes make a great topping for grilled chicken or bruschetta.

Storage

Store any leftover roasted tomatoes and pasta separately in airtight containers in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of pasta water if needed to loosen the sauce.

How to Serve

A close-up view of a silver baking tray filled with many halves of roasted cherry tomatoes. The tomatoes are bright red and orange, with soft, wrinkled skins and juicy interiors. They are covered with small green herbs and glistening with a glossy layer of olive oil and seasoning, pooling slightly around the tomatoes. The tray rests on a white marbled surface, adding a clean and fresh look to the scene. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried herbs instead of fresh thyme?

Yes, dried thyme works well; use about one-third the amount of fresh thyme since dried herbs are more concentrated.

What pasta types work best with roasted cherry tomatoes?

Spaghetti and fettuccini are ideal for this sauce, but any long pasta or even short pasta like penne can be delicious paired with the roasted tomatoes and their flavorful juices.