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!
Ready for oven 
Roasted 
Tossed and ready to serve 
Roasted Cherry Tomatoes with Pasta
Equipment
- sheet pan
- pasta pan
Ingredients
- 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
Instructions
- 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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