Bursting with Summer Flavor: The Easiest & Most Delicious Roasted Tomato Pasta

  

Is there anything that screams summer quite like a perfectly ripe, juicy tomato? Their vibrant color and sweet, tangy flavor are a gift from the garden. While they're fantastic sliced on a sandwich or tossed in a salad, roasting tomatoes takes their deliciousness to a whole new level. The heat intensifies their sweetness, caramelizes their edges, and creates a luscious, concentrated flavor that's simply irresistible.

 

Today, I'm sharing my go-to recipe for Roasted Tomato Pasta. It's incredibly simple to make, requires minimal ingredients, and the result is a vibrant, flavorful dish that's perfect for a weeknight dinner or a light weekend lunch. The best part? The oven does most of the work!

 

Why Roast Your Tomatoes?

 

Trust me on this one. Roasting transforms humble tomatoes into something truly special:

 

Intensified Flavor: The heat draws out moisture, concentrating the natural sugars and acids, leading to a deeper, sweeter, and more complex tomato flavor.

Silky Texture: Roasting softens the tomatoes beautifully, making them melt in your mouth.

Easy Sauce: Once roasted, the tomatoes break down easily into a naturally rich and flavorful sauce, no lengthy simmering required.

Aromatic Delight: Your kitchen will smell absolutely incredible while the tomatoes are roasting!

Ready to Get Started? Here's What You'll Need:

 

1.5 - 2 lbs. ripe tomatoes (cherry, grape, Roma, or a mix work wonderfully)

4-6 cloves garlic, peeled and roughly chopped

1/4 cup extra virgin olive oil

1 teaspoon dried oregano

1/2 teaspoon red pepper flakes (optional, for a little heat)

Salt and freshly ground black pepper to taste

1 lb pasta of your choice (spaghetti, penne, rotini, or linguine are all great options)

Fresh basil leaves, for garnish

Grated Parmesan cheese, for serving (optional)

Let's Get Roasting!

 

Preheat your oven to 400°F (200°C).

Prepare the tomatoes: Wash and dry your tomatoes. If using larger tomatoes like Roma, halve or quarter them. Cherry or grape tomatoes can be left whole.

Combine ingredients: In a large bowl, toss the tomatoes, chopped garlic, olive oil, oregano, and red pepper flakes (if using). Season generously with salt and freshly ground black pepper.

Roast the tomatoes: Spread the tomato mixture in a single layer on a baking sheet. Roast for 25-35 minutes, or until the tomatoes are softened, slightly blistered, and have released their juices. The exact time will depend on the size and ripeness of your tomatoes.