Best Summer Pasta with Roasted Cherry Tomatoes and Basil
Easy Summer Pasta with Roasted Cherry Tomatoes and Basil is a burst of fresh flavors in every bite. After making this many times, I’ve discovered the trick to keeping the pasta light and the tomatoes perfectly roasted. If you love recipes like this, you’ll also enjoy Easy Coconut Chicken in a Flavorful Thai-Inspired Sauce and Easy Meal Prep Steak and Arugula Salad for Dinner.
Why This Best Summer Pasta with Roasted Cherry Tomatoes and Basil Is Pure Comfort
- Bursting with fresh summer flavors
- Better than takeout, with just 20 minutes of active time
- The perfect light meal for hot summer nights
What You'll Need for Best 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 (15g) fresh basil leaves
- Salt and pepper, to taste
- 2 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (optional)
- Optional: Parmesan cheese, for serving
- Optional: Balsamic glaze, for serving
📝 Ingredient Notes
- pasta: Any shape will do, but I prefer farfalle or penne for this dish.
- cherry tomatoes: Use the ripest, sweetest ones you can find for the best flavor.
🛒 Tools & Equipment I Recommend
- Cast Iron Skillet — Even heat distribution for perfect roasting. → See on Amazon
- High-Quality Olive Oil — Enhances the flavors of the tomatoes and pasta. → See on Amazon
How to Make Best Summer Pasta with Roasted Cherry Tomatoes and Basil
- Roast the Tomatoes: Toss the cherry tomatoes with 1/4 cup of olive oil, salt, pepper, and minced garlic. Spread them on a baking sheet and roast at 400°F (200°C) for 20-25 minutes, until they're soft and slightly caramelized.
- Cook the Pasta: Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
- Toss the Pasta: In a large bowl, combine the cooked pasta, roasted tomatoes, remaining 1/4 cup of olive oil, red pepper flakes (if using), and half of the basil leaves. Toss well, adding some pasta water if needed to coat the pasta.
- Serve: Divide the pasta among plates, top with the remaining basil leaves, and serve with grated Parmesan cheese and a drizzle of balsamic glaze, if desired.
Cook's Tips for Perfect Best Summer Pasta with Roasted Cherry Tomatoes and Basil
- Common mistake and fix: Don't overcook the pasta. It should be al dente to prevent it from becoming mushy when tossed with the hot tomatoes.
- Pro tip: Reserve some pasta water to help coat the pasta and make the dish more cohesive.
- Pro tip: For a more substantial meal, add some grilled chicken or shrimp to the pasta.
Storing & Reheating Best 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 3 days. Make-ahead tip: The roasted tomatoes can be made up to 2 days ahead and stored in the fridge.
Freezing Best Summer Pasta with Roasted Cherry Tomatoes and Basil
This dish does not freeze well due to the pasta and tomatoes.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (180°C) for 10-15 minutes, until warmed through. Microwave: Reheat in the microwave for 1-2 minutes, until warmed through. The pasta may become slightly soggy.
Recipe Notes
- Chef tip: For a vegetarian version, omit the cheese and use a vegan-friendly balsamic glaze.
- Best substitution: If you can't find cherry tomatoes, you can use grape tomatoes or even diced regular tomatoes.
- Make-ahead: The roasted tomatoes can be made up to 2 days ahead and stored in the fridge.
- Scaling: This recipe is easily doubled or tripled for a larger crowd.
- Troubleshooting: If your pasta is sticking together, add a little more olive oil or pasta water to help separate the strands.
Want to level up this recipe?
High-Quality Balsamic Glaze — Adds a touch of sweetness and depth to the dish. → Check price on Amazon
Best 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 (15g) fresh basil leaves
Seasonings
- Salt and pepper, to taste
- 2 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (optional)
Optional Toppings
- Parmesan cheese, for serving
- Balsamic glaze, for serving
Instructions
- Roast the Tomatoes: Toss the cherry tomatoes with 1/4 cup of olive oil, salt, pepper, and minced garlic. Spread them on a baking sheet and roast at 400°F (200°C) for 20-25 minutes, until they're soft and slightly caramelized.
- Cook the Pasta: Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
- Toss the Pasta: In a large bowl, combine the cooked pasta, roasted tomatoes, remaining 1/4 cup of olive oil, red pepper flakes (if using), and half of the basil leaves. Toss well, adding some pasta water if needed to coat the pasta.
- Serve: Divide the pasta among plates, top with the remaining basil leaves, and serve with grated Parmesan cheese and a drizzle of balsamic glaze, if desired.
Notes
- Chef tip: For a vegetarian version, omit the cheese and use a vegan-friendly balsamic glaze.
- Best substitution: If you can't find cherry tomatoes, you can use grape tomatoes or even diced regular tomatoes.
- Make-ahead: The roasted tomatoes can be made up to 2 days ahead and stored in the fridge.
- Scaling: This recipe is easily doubled or tripled for a larger crowd.
- Troubleshooting: If your pasta is sticking together, add a little more olive oil or pasta water to help separate the strands.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezer: This dish does not freeze well due to the pasta and tomatoes.
- Oven reheat: Reheat in the oven at 350°F (180°C) for 10-15 minutes, until warmed through.
- Microwave reheat: Reheat in the microwave for 1-2 minutes, until warmed through. The pasta may become slightly soggy.
- Make ahead: The roasted tomatoes can be made up to 2 days ahead and stored in the fridge.
Nutrition Per Serving
- Calories: 650
- Protein: 15g
- Fat: 30g
- Carbs: 80g
- Fiber: 5g
- Sugar: 5g
- Sodium: 750mg
- Cholesterol: 0mg
- Sat. Fat: 5g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Best Summer Pasta with Roasted Cherry Tomatoes and Basil FAQs
Yes, you can roast the tomatoes ahead of time. However, I recommend cooking the pasta just before serving to prevent it from becoming mushy.
Overcooking the pasta is the most common reason for it becoming mushy. Always cook it until al dente.
While you can cook the pasta in the air fryer, it's not the best method for this dish. The roasting of the tomatoes is key to the flavor, and this is best done in the oven.
While fresh basil is the best option, you can use 1/2 teaspoon of dried basil as a substitute. However, the flavor will not be as vibrant.
Yes, you can make this pasta year-round. In the winter, you can use oven-roasted or even canned tomatoes for a similar flavor.
A Warm Final Note
I can’t wait for you to try Best 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!
