Easy Summer Pasta with Roasted Cherry Tomatoes and Basil
Easy Summer Pasta with Roasted Cherry Tomatoes and Basil is the perfect dish for warm weather. After making this many times, I’ve discovered the trick to getting that perfect balance of flavors. The fresh basil and juicy roasted tomatoes make this dish irresistible. If you love recipes like this, you’ll also enjoy Fresh Lettuce Wrapped Veggie Spring Rolls with Almond Dip and Easy Chocolate Mousse Brownies Recipe for Decadent Dessert.
Why This Easy Summer Pasta with Roasted Cherry Tomatoes and Basil Is Pure Comfort
- Fresh, vibrant flavors
- Easy to customize with your favorite proteins
- 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) heavy cream
- 1/2 cup (120ml) grated Parmesan cheese
- 1/2 cup (120ml) fresh basil leaves
- Salt
- Black pepper
- Garlic powder
- Red pepper flakes
- Optional: Sliced avocado
- Optional: Crumbled feta cheese
- Optional: Toasted pine nuts
📝 Ingredient Notes
- pasta: Any shape will do. I prefer penne or fusilli.
- cherry tomatoes: Use a mix of colors for a pop of color.
🛒 Tools & Equipment I Recommend
- Pasta Pot — Ensures perfectly cooked pasta every time. → See on Amazon
- Basil Keeper — Keeps fresh basil leaves crisp and green. → See on Amazon
How to Make Easy Summer Pasta with Roasted Cherry Tomatoes and Basil
- Roast the tomatoes: Toss cherry tomatoes in olive oil, salt, and pepper. Roast at 400°F (200°C) for 20-25 minutes.
- Cook the pasta: Cook pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water.
- Make the sauce: In a large pan, combine roasted tomatoes, pasta water, heavy cream, garlic powder, and red pepper flakes. Simmer for 5 minutes.
- Toss the pasta: Add cooked pasta and Parmesan cheese to the pan. Toss until the pasta is coated in the sauce.
- Serve: Divide the pasta among plates, top with fresh basil leaves, and serve immediately.
Cook's Tips for Perfect Easy Summer Pasta with Roasted Cherry Tomatoes and Basil
- : For a gluten-free version, use gluten-free pasta.
- Common mistake and fix: If your sauce is too thick, add more pasta water to reach your desired consistency.
- : For a vegan version, omit the Parmesan cheese or use nutritional yeast.
- : To make this dish ahead, cook the pasta and roast the tomatoes separately. Combine and reheat when ready to serve.
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 3 days. Make-ahead tip: The roasted tomatoes can be made up to 2 days ahead and stored in the fridge.
Freezing Easy Summer Pasta with Roasted Cherry Tomatoes and Basil
Freeze cooked pasta for up to 2 months. Thaw in the fridge overnight before reheating.
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, stirring halfway through.
Recipe Notes
- Chef tip: Roasting the tomatoes brings out their natural sweetness and intensifies their flavor.
- Best substitution: You can substitute the heavy cream with coconut cream for a dairy-free version.
- Make-ahead: This dish is best served fresh, but leftovers can be stored in the fridge for up to 3 days.
- Scaling: This recipe can easily be doubled or halved to serve more or fewer people.
- Troubleshooting: If your pasta is sticking to the pan, add a little more olive oil or pasta water.
Want to level up this recipe?
Cast Iron Skillet — Perfect for cooking pasta and creating a delicious, golden crust. → 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) heavy cream
- 1/2 cup (120ml) grated Parmesan cheese
- 1/2 cup (120ml) fresh basil leaves
Seasonings
- Salt
- Black pepper
- Garlic powder
- Red pepper flakes
Optional Toppings
- Sliced avocado
- Crumbled feta cheese
- Toasted pine nuts
Instructions
- Roast the tomatoes: Toss cherry tomatoes in olive oil, salt, and pepper. Roast at 400°F (200°C) for 20-25 minutes.
- Cook the pasta: Cook pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water.
- Make the sauce: In a large pan, combine roasted tomatoes, pasta water, heavy cream, garlic powder, and red pepper flakes. Simmer for 5 minutes.
- Toss the pasta: Add cooked pasta and Parmesan cheese to the pan. Toss until the pasta is coated in the sauce.
- Serve: Divide the pasta among plates, top with fresh basil leaves, and serve immediately.
Notes
- Chef tip: Roasting the tomatoes brings out their natural sweetness and intensifies their flavor.
- Best substitution: You can substitute the heavy cream with coconut cream for a dairy-free version.
- Make-ahead: This dish is best served fresh, but leftovers can be stored in the fridge for up to 3 days.
- Scaling: This recipe can easily be doubled or halved to serve more or fewer people.
- Troubleshooting: If your pasta is sticking to the pan, add a little more olive oil or pasta water.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezer: Freeze cooked pasta for up to 2 months. Thaw in the fridge overnight before reheating.
- 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, stirring halfway through.
- Make ahead: The roasted tomatoes can be made up to 2 days ahead and stored in the fridge.
Nutrition Per Serving
- Calories: 650
- Protein: 20g
- Fat: 35g
- Carbs: 70g
- Fiber: 5g
- Sugar: 6g
- Sodium: 800mg
- Cholesterol: 50mg
- Sat. Fat: 12g
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 cook the pasta and roast the tomatoes ahead of time. Combine and reheat when ready to serve.
Roasting tomatoes at too high a temperature can cause them to dry out. Try roasting at 400°F (200°C) instead.
Yes, you can use canned cherry tomatoes in a pinch. Drain and rinse them before using.
Use gluten-free pasta and ensure all other ingredients are certified gluten-free.
Try adding grilled chicken, shrimp, or white beans for extra protein.
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!
