I don’t have a video for this recipe.
If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
Roasted Tomato Pasta
...in your mind.
Roasted Tomato Pasta

Roasted Tomato Pasta

Serves 4-6 - This is a totally fresh, not heavily-sauced pasta. The roasted tomatoes are so damn good, you’ll be lucky if they all make it onto the pasta.


  • 1 pound of the small cherry or strawberry sized tomatoes
  • 3 - 4 cloves garlic, chopped, mashed, squished whatever
  • 4 tablespoons olive oil
  • Kosher salt and freshly ground black pepper to taste
  • One pound pasta - a spaghetti type would be nice here, but pretty much any kind will work
  • Shredded Parmesan cheese
  • Basil, finely chopped - optional


  1. Preheat oven to 425 and put a large pot of water on the stove to boil
  2. Rinse tomatoes, then cut them in half and place in a bowl
  3. Add the chopped garlic, 2 tablespoons of the olive oil and season well with salt and pepper
  4. Dump tomatoes onto a baking sheet and spread to a single layer
  5. Roast about 25 minutes or until they get soft, squishy and amazing
  6. During the tomatoes last 10 minutes in the oven, cook the pasta according to package directions
  7. Drain pasta well in a colander and drizzle with a tablespoon or so of the olive oil
  8. Plate the pasta and top with the tomatoes, some Parmesan, a little more pepper and then the basil if using