Vegan At Times cookbook cover shows Jessica Seinfeld holding a garden hose, surrounded by fruits and vegetables in a kitchen

Looking for new recipes?

Jessica's New York Times bestselling cookbook Vegan, At Times features 120+ easy and affordable recipes for every day or every so often.

Roasted Tomato Pasta

Email Roasted Tomato Pasta

Your message has been sent!

Send it to a friend!

By clicking "submit", you agree to our terms of use and privacy and cookie policy.

Roasted Tomato Pasta

Active Time: 15 minutes   |   Total Time: 25 minutes   |   Serves 4 to 6

  • 3 pints grape tomatoes
  • 5 cloves garlic
  • ¼ cup extra virgin olive oil, plus more for serving
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • ¼ teaspoon crushed red pepper flakes to taste
  • 1 pound pasta, such as cavatappi
  • ¼ cup grated Parmesan, for serving
  • 10 fresh basil leaves

Heat the oven (with the oven rack in the middle) to 425°F.

Put the tomatoes on a rimmed sheet pan. Smash and peel the garlic and add to the pan. Drizzle with the oil and sprinkle with the salt, black pepper, and red pepper flakes. Toss together. Roast until the tomatoes burst and start to shrivel and the garlic softens, 30 to 40 minutes.

Meanwhile, fill a large pot with water 2 inches from the top. Place over high heat and let come to a boil. Cook the pasta according to the package directions. Just before you drain the pasta, reserve ½ cup of the pasta water.

Return the pasta to the pot and place over low heat. Scrape the tomatoes and garlic into the pot. Add ¼ cup of the pasta water and the cheese. Stir until the cheese melts. If it seems a little dry, add a little more oil or pasta water. Check for seasoning – you may want to add more salt. Tear the basil leaves and stir in. Serve topped with more Parmesan.

This recipe was printed from:

Do it Step-by-step

Dscf8574 Dscf8577 Dscf8576 Dscf8579 Dscf8600b-2


This Goes Well With...

Want Something Else?