Roasted Cherry Tomatoes with Pasta

If you have ever planted Cherry Tomatoes, you know how prolific they can be. I bought my plants from a young guy at the Farmer’s Market. I thought I was getting San Marzanos for tomato sauce, instead I got about a dozen Sun Golds and another cherry tomato! With lemons you make lemonade, with tomatoes, you make sauce!

As good as they are, I get tired of eating them plain. So I roasted them with garlic and onion, then added them to cooked pasta along with Asiago Cheese, Parmesan and fresh basil. The fresh roasted Sun Gold Tomatoes made a sweet sauce for the pasta. Change up the ingredients, and make this recipe yours. Add a salad and you have a meal. Enjoy!


Roasted Cherry Tomatoes with Pasta

Course Main Course
Cuisine Italian
Keyword cheese, cherry tomatoes, pasta
Total Time 30 minutes
Servings 4
Author Sarah Stevens


  • sheet pan
  • pasta pan


  • 4 cups cherry tomatoes
  • 1/2 onion chopped
  • 1 clove garlic minced
  • 1/8 teaspoon red pepper flakes optional or may use a shake
  • olive oil
  • salt and pepper to taste
  • 1 pound pasta I used rotini
  • 1 tablespoon salt
  • 8 leaves fresh basil chopped
  • 1 cup Asiago cheese grated
  • 1/2 cup Parmesan cheese grated


  • Cover a sheet pan with foil. Add tomatoes, onion, garlic, red pepper flakes, salt and pepper. Add a swirl of olive oil and toss. Preheat oven to 400 degrees.
  • Start a pot of water with 1 tablespoon of salt to boil for pasta.
  • Place tomatoes in oven to roast while cooking pasta. Chop basil and grate cheeses.
  • When pasta water is boiling, add pasta and cook for 9 minutes.
  • When pasta is done, drain and add to bowl. Take roasted tomatoes out of oven and add to pasta. Add cheese and basil. Toss lightly and serve.

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