Pasta with Roasted Cherry Tomatoes


  • 1 1/2 pounds ripe cherry or grape tomatoes, halved
  • 4 cloves garlic, minced
  • 1/2 cup fresh French bread crumbs
  • 1/2 cup freshly grated parmesan cheese, plus more for garnish
  • Salt and freshly ground black pepper, to taste
  • 1/4 cup olive oil
  • 1 pound penne, fusilli or farfallini pasta
  • 1/2 cup finely chopped fresh basil


  1. Heat the oven to 400 degrees. Put the tomato halves in a large baking dish that can be brought to the table.
  2. In a small bowl, combine the garlic, bread crumbs, cheese, salt and pepper. Spoon evenly over the tomatoes. Spoon the olive oil evenly over the mixture.
  3. Roast the tomatoes for 30 to 35 minutes, or until the mixture is bubbly, browned and slightly thickened.
  4. In a large pot of salted boiling water, cook the pasta for about 10 minutes, or until al dente. Drain well.
  5. Add the pasta to the tomato mixture in the baking dish. Add the basil and toss to combine. Sprinkle the cheese on top. Serve immediately.


  • This dish is best made just before serving.
  • For a more substantial dish, try adding cooked, shredded chicken to the pasta.
  • Serve this on its own with a mixed green salad, or serve it alongside simple grilled fish or chicken.
  • Refrigerate any leftover pasta and serve chilled the next day, with cold roast chicken, salmon or halibut.

Serves 4-6 people

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