Roasted Tomato Pasta
Ligia Lugo
Published:
August 6, 2025
Last Modified:
November 26, 2025
Fresh summer tomatoes are tossed with fresh garlic, then roasted for an intense depth of savory flavor. The result: a fresh tomato sauce that turns any pile of warm pasta into a delicious meal!
During the winter, nothing makes me happier than having a big pot of homemade tomato sauce brewing on the stove for several hours. During the warmer months though, I want anything BUT that!
This roasted tomato pasta is my summer time counterpart to a wintertime favorite. I roast the tomatoes in the oven briefly, cook up some pasta, and then quickly toss it all together for a super fresh take on a classic recipe.
Not only does the brief cooking keep the heat level down in your kitchen, but it also enhances the delicious flavor of those fresh tomatoes, preserving the essence of what makes summer tomatoes so dang good!
Ingredients Notes
- Tomatoes – A mixture of tomatoes works wonders in this recipe! Try different sizes and colors, for example my batch here contains a mixture of San Marzano, Grappolo, and cherry tomatoes. Heirloom, grape tomatoes, or even larger steak tomatoes are wonderful too. No matter which types you use, just make sure to cut them so they are all about the same size pieces.
- Extra virgin olive oil – For drizzling on the tomatoes before the roast. We use quite a bit of it in this recipe so pick something of good quality, but you definitely don’t have to use your fanciest or most expensive oil here.
- Garlic – I use 4 good size cloves of garlic, finely chopped, but you can use more or less depending on your tastes.
- Salt, black pepper, + dried Italian herbs – I keep the seasonings simple in this recipe as I want those lovely fresh tomatoes to be the focal point of flavor.
- Uncooked pasta – I use pipe rigatte here, but other pasta shapes such as orecchiette, fusilli and penne pasta work well too
- Vegan parmesan – Adds a sharp and savory flavor, plus a bit of creaminess to the finished pasta dish. Use your favorite store bought vegan parmesan cheese or whip up a batch of my Homemade Vegan Parmesan Cheese blend.
- Chopped basil – A sprinkle of fresh basil is just the right finishing touch! It adds bright flavor, a bit of texture, and a flavor that is so complimentary to fresh tomatoes.
Step-by-Step Instructions
- Toss tomatoes. Preheat your oven to 400℉. Pile some roughly chopped tomatoes into a baking dish, drizzle with a few tablespoons of olive oil, sprinkle with chopped fresh garlic cloves, and then season with salt, black pepper, and dried Italian herbs. Stir gently to evenly coat the tomatoes in the oil and seasonings.
- Roast tomatoes. Transfer the dish to the oven and roast for about 25-30 minutes, until tomatoes are tender and juicy. While you wait for the tomatoes to cook, boil a large pot of salted water and cook the pasta according to package directions, following the cooking time for al dente. Drain and set aside.
- Combine. Remove the roasted tomatoes from the oven and add the cooked pasta and vegan parmesan cheese to the center of tomato mixture. Stir gently until evenly mixed, coating the pasta in all of the delicious tomato juices. If the mixture seems a bit dry, you can add in ¼ cup of pasta water to moisten it.
- Serve warm. Garnish each bowl of pasta with finely chopped fresh basil for a summery pop of flavor!
Watch Us Make Roasted Tomato Pasta
How To Store
Refrigerating Let your leftover tomato pasta cool to room temperature, then transfer it to an airtight container and refrigerate for up to 3 days.
Freezing If frozen, the texture of the tomatoes will change, but they will still be tasty! Pack your leftover pasta into a freezer-safe container and freeze it for up to 3 months.
Thawing Transfer your frozen tomato pasta to the fridge and let it defrost for several hours or overnight.
Reheating Pop your leftovers into a casserole dish and heat it in a preheated 350℉ oven for about 10 minutes. If it seems dry, you may want to add a splash of water or vegetable stock to soften it up a bit. Add a fresh sprinkle of vegan parm and chopped fresh basil to serve!
Roasted Tomato Pasta Recipe
Ingredients
- 1 lb. tomatoes, (any variety, all cut to the same size chunks for 4 cups total)
- 4 Tbsp olive oil
- 4 cloves garlic, finely chopped
- Salt and pepper, to taste
- 1 ½ tsp dried Italian herbs
- 8 oz. dried pasta, (such as pipe rigatte, fusilli, or penne)
- 4 tbsp vegan parmesan cheese
- Chopped basil for garnish, optional
Instructions
- Preheat your oven to 400℉. In a baking dish, combine the tomatoes, olive oil, and garlic, then season with salt, black pepper, and dried Italian herbs. Stir gently to mix.
- Roast in the preheated oven for about 25-30 minutes, until tomatoes are tender and juicy. While cooking tomatoes, boil a pot of water and cook the pasta according to package directions for al dente.
- Remove the roasted tomatoes from the oven and add in the cooked pasta and vegan parmesan. Stir gently until evenly mixed, coating the pasta in all of the tomato juices. Add a splash of pasta water if the mixture seems dry.
- Serve and garnish each bowl of pasta with finely chopped fresh basil.
