Easy Summer Pasta with Roasted Cherry Tomatoes and Basil
Easy Summer Pasta with Roasted Cherry Tomatoes and Basil is the perfect light and fresh dish for summer cookouts. After making this many times, I’ve discovered the trick to getting the most flavor from the cherry tomatoes is to roast them. Keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Keto Caprese Stuffed Avocado Bites Recipe and Easy Spicy Cranberry Salsa Recipe for Quick Snacks.
Why This Easy Summer Pasta with Roasted Cherry Tomatoes and Basil Is Pure Comfort
- Fresh, light, and full of summer flavor
- Easy to make with just a few ingredients
- Better than takeout and perfect for meal prepping
What You'll Need for Easy Summer Pasta with Roasted Cherry Tomatoes and Basil
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 1 lb (450g) pasta
- 2 cups (300g) cherry tomatoes
- 1/2 cup (120ml) olive oil
- 1/2 cup (120ml) pasta water
- 1/2 cup (120ml) fresh basil, chopped
- 2 cloves garlic, minced
- Salt and pepper, to taste
- 1/2 teaspoon red pepper flakes (optional)
- Optional: Parmesan cheese, grated
- Optional: Balsamic glaze
📝 Ingredient Notes
- pasta: Any shape will do, but I prefer fusilli or penne.
- cherry tomatoes: Use a mix of colors for the best flavor and presentation.
🛒 Tools & Equipment I Recommend
- Good quality olive oil — Makes a big difference in flavor → See on Amazon
- Sharp kitchen knife — Makes prep work faster and safer → See on Amazon
How to Make Easy Summer Pasta with Roasted Cherry Tomatoes and Basil
- Roast the tomatoes: Preheat oven to 400°F (200°C). Toss tomatoes with 2 tbsp olive oil, salt, and pepper. Roast for 20-25 minutes or until burst and caramelized.
- Cook the pasta: Cook pasta according to package instructions until al dente. Reserve 1/2 cup pasta water before draining.
- Make the sauce: In a large skillet, heat remaining olive oil over medium heat. Add garlic and red pepper flakes (if using). Cook for 1 minute. Add roasted tomatoes and cook for another minute. Add pasta water and bring to a simmer. Add cooked pasta and toss to coat.
- Finish and serve: Stir in basil and season with salt and pepper to taste. Serve with optional toppings.
Cook's Tips for Perfect Easy Summer Pasta with Roasted Cherry Tomatoes and Basil
- Common mistake and fix: Don't overcook the pasta. It should have a bite to it. If the sauce is too thick, add more pasta water to reach your desired consistency.
- Pro tip: For a spicy kick, add some red pepper flakes to the sauce.
- Pro tip: Make a big batch and meal prep for the week. This dish reheats well.
Storing & Reheating Easy Summer Pasta with Roasted Cherry Tomatoes and Basil
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 5 days. Make-ahead tip: You can make the sauce up to 2 days ahead and store it in the fridge.
Freezing Easy Summer Pasta with Roasted Cherry Tomatoes and Basil
Freeze leftover sauce in an airtight container for up to 3 months.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (180°C) for 10-15 minutes. Microwave: Reheat in the microwave for 1-2 minutes.
Recipe Notes
- Chef tip: For a vegetarian version, skip the parmesan cheese.
- Best substitution: You can substitute the cherry tomatoes with grape tomatoes.
- Make-ahead: This dish can be made ahead and reheated.
- Scaling: This recipe can be easily doubled or tripled.
- Troubleshooting: If your sauce is too thick, add more pasta water to reach your desired consistency.
Want to level up this recipe?
Pasta pot with strainer — Makes draining pasta a breeze → Check price on Amazon
Easy Summer Pasta with Roasted Cherry Tomatoes and Basil
Ingredients
Main Ingredients
- 1 lb (450g) pasta
- 2 cups (300g) cherry tomatoes
- 1/2 cup (120ml) olive oil
- 1/2 cup (120ml) pasta water
- 1/2 cup (120ml) fresh basil, chopped
Seasonings
- 2 cloves garlic, minced
- Salt and pepper, to taste
- 1/2 teaspoon red pepper flakes (optional)
Optional Toppings
- Parmesan cheese, grated
- Balsamic glaze
Instructions
- Roast the tomatoes: Preheat oven to 400°F (200°C). Toss tomatoes with 2 tbsp olive oil, salt, and pepper. Roast for 20-25 minutes or until burst and caramelized.
- Cook the pasta: Cook pasta according to package instructions until al dente. Reserve 1/2 cup pasta water before draining.
- Make the sauce: In a large skillet, heat remaining olive oil over medium heat. Add garlic and red pepper flakes (if using). Cook for 1 minute. Add roasted tomatoes and cook for another minute. Add pasta water and bring to a simmer. Add cooked pasta and toss to coat.
- Finish and serve: Stir in basil and season with salt and pepper to taste. Serve with optional toppings.
Notes
- Chef tip: For a vegetarian version, skip the parmesan cheese.
- Best substitution: You can substitute the cherry tomatoes with grape tomatoes.
- Make-ahead: This dish can be made ahead and reheated.
- Scaling: This recipe can be easily doubled or tripled.
- Troubleshooting: If your sauce is too thick, add more pasta water to reach your desired consistency.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 5 days.
- Freezer: Freeze leftover sauce in an airtight container for up to 3 months.
- Oven reheat: Reheat in the oven at 350°F (180°C) for 10-15 minutes.
- Microwave reheat: Reheat in the microwave for 1-2 minutes.
- Make ahead: You can make the sauce up to 2 days ahead and store it in the fridge.
Nutrition Per Serving
- Calories: 580
- Protein: 15g
- Fat: 28g
- Carbs: 68g
- Fiber: 5g
- Sugar: 6g
- Sodium: 750mg
- Cholesterol: 5mg
- Sat. Fat: 4g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Summer Pasta with Roasted Cherry Tomatoes and Basil FAQs
Yes, you can make the sauce up to 2 days ahead and store it in the fridge. Cook the pasta just before serving.
You may have overcooked the pasta or not reserved enough pasta water. Remember to reserve some pasta water before draining the pasta.
No, this recipe requires roasting the tomatoes in the oven.
This pasta is a balanced meal with a good mix of carbs, protein, and healthy fats. It's also packed with vitamins from the tomatoes and basil.
Yes, you can use gluten-free pasta to make this dish gluten-free.
A Warm Final Note
I can’t wait for you to try Easy Summer Pasta with Roasted Cherry Tomatoes and Basil and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
