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Balsamic Roasted Cherry Tomato Pasta with Fresh Basil and Parmesan Recipe

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★★★★★

4.4 from 140 reviews

This Balsamic Roasted Cherry Tomatoes recipe transforms fresh cherry tomatoes into a luscious, flavorful sauce that pairs perfectly with pasta. Roasting the tomatoes concentrates their sweetness and combines beautifully with garlic, thyme, and aged balsamic vinegar to create a rich, tangy, and slightly sweet sauce. Tossed with spaghetti, fresh basil, and shaved Parmesan, this dish is a simple yet elegant vegetarian meal that is sure to impress.

Ingredients

Scale

Roasted Cherry Tomatoes

  • 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

Pasta

  • 1 pound spaghetti (or fettuccini)
  • 1 cup fresh basil leaves
  • ½ cup shaved Parmesan cheese

Instructions

  1. Prep the Oven and Baking Sheet: Preheat your oven to 400°F (200°C) and set out a large rimmed baking sheet for the tomatoes.
  2. Prepare Tomatoes: Rinse and dry the cherry tomatoes, then cut them in halves. Place the halved tomatoes on the baking sheet.
  3. Season Tomatoes: Drizzle the olive oil and aged balsamic vinegar over the halved tomatoes. Sprinkle the minced garlic, fresh thyme leaves, and granulated sugar evenly over the tomatoes. Gently toss everything to ensure the tomatoes are well coated.
  4. Arrange and Season: Spread the tomatoes into a single layer on the baking sheet and generously sprinkle with salt and pepper according to your taste.
  5. Roast Tomatoes: Place the baking sheet in the oven and roast for 30 to 40 minutes, until the tomatoes have wilted significantly and pan juices have thickened, creating a rich sauce.
  6. Cook Pasta: While the tomatoes roast, cook the spaghetti according to the package instructions until al dente. Drain the pasta, reserving about ½ cup of the pasta cooking water.
  7. Combine Pasta and Tomatoes: Transfer the cooked pasta to a large bowl. Pour the roasted cherry tomatoes along with their pan juices over the pasta.
  8. Add Fresh Herbs and Cheese: Add the fresh basil leaves and shaved Parmesan cheese to the pasta and tomato mixture. Toss everything together to coat the pasta evenly in the sauce.
  9. Adjust Sauce Consistency: If the sauce is too thick, gradually add ¼ to ½ cup of the reserved pasta water to loosen it. Be careful not to add too much liquid to maintain a balanced sauce consistency.
  10. Serve: Serve the pasta warm, garnished with extra Parmesan or basil if desired.

Notes

  • For more flavor depth, use aged balsamic vinegar rather than the regular kind.
  • You can substitute thyme with oregano or rosemary if preferred.
  • Use grape tomatoes if cherry tomatoes are not available; they roast similarly well.
  • Reserve the pasta water carefully as it helps to adjust the sauce consistency with its starch content.
  • Roasted tomatoes can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently.
  • For a vegan version, omit the Parmesan cheese or substitute with a plant-based cheese alternative.

Keywords: balsamic roasted cherry tomatoes, cherry tomato pasta, roasted tomato sauce, easy pasta recipe, vegetarian pasta dish, baked cherry tomatoes, Italian pasta recipe

Find it online: https://todayfoodrecipe.com/balsamic-roasted-cherry-tomato-pasta-with-fresh-basil-and-parmesan-recipe/