Easy Roasted Tomato Pasta
Juicy cherry tomatoes explode into a glossy, creamy tomato pasta sauce after just 15 minutes in a hot oven, coating every noodle with sweet, roasted flavor. One pan does the roasting, the blender does the magic, and dinner is on the table before the pasta is drained. A simple tomato pasta recipe you’ll make on repeat.
Servings: 4
Ingredients
- 24 ounces approximately 2 pints of cherry tomatoes (or grape tomatoes), stems removed
- ½ small red onion cut into 1-inch chunks
- 4 garlic cloves lightly smashed
- 4 large basil leaves torn into pieces + extra for serving
- Olive oil
- Salt and pepper
- 2 Tablespoons ricotta cheese mascarpone, almond milk cream cheese, cottage cheese, or cooked white beans
- 1 pound pasta I like short or tube pasta shapes here
- Kosher salt for cooking the pasta
- Optional: grated Parmesan cheese
Instructions
- Preheat oven to 400 degrees F. Line a half-sheet pan with unbleached parchment paper. Place the tomatoes, onion, garlic and basil on the prepared sheet pan and drizzle with olive oil to coat. Season with salt and pepper to taste. Roast the tomatoes in the oven until everything is tender, about 20 minutes.
- Transfer all vegetables on the sheet pan into a blender with the ricotta. Carefully blend until smooth. Keep the lid open slightly and start on low speed, gradually increasing to high speed.
- In the meantime, bring a pot of water to a raging boil and add a good amount of kosher salt plus the pasta. Keep the heat on high while you stir the pasta constantly until the water comes back up to a boil. Lower the heat to a simmer and stir occasionally. Cook according to package directions until pasta is al dente. Save a little pasta water in case. Drain and transfer to a serving bowl.
- Toss with sauce and serve with grated parmesan cheese, if desired.