Roasted Cherry Tomato, Basil & Mozzarella Pasta
A bright, garlicky roasted cherry tomato and basil pasta tossed with hot pasta and creamy mozzarella. The oven does most of the work, making this perfect for busy weeknights or lazy weekends, and it doubles as a base for bruschetta, salads, and simple side dishes.
Ingredients
- 2 pints cherry tomatoes about 4 cups, rinsed and patted dry; any color
- 4 tablespoons extra-virgin olive oil
- 5-6 cloves garlic thinly sliced
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper freshly ground
- 1/2-1 teaspoon crushed red pepper flakes optional, to taste
- 1 teaspoon dried oregano or Italian seasoning
- 2 tablespoons balsamic vinegar
- 12 ounces pasta such as spaghetti, linguine, penne, fusilli, or farfalle
- 1 cup fresh basil leaves loosely packed, torn by hand, plus more for garnish
- 8 ounces fresh mozzarella cut into small cubes or halved ciliegine
- 1/4 cup Parmesan or Pecorino Romano grated, plus more for serving
- 2-3 tablespoons reserved pasta cooking water or more as needed to loosen the sauce
- 1 tablespoon butter optional, for richness
- 1/2 cup olives optional; sliced Kalamata or Castelvetrano for variation
- 1/2-3/4 cup feta cheese optional; crumbled, for variation
- 1 small zucchini optional; sliced, for variation
- 2-3 handfuls baby spinach optional; for variation
Instructions
- Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper or lightly oil it. Spread the cherry tomatoes out in a single layer so they roast rather than steam.2 pints cherry tomatoes
- Drizzle the cherry tomatoes with the olive oil. Scatter the sliced garlic over the top, then sprinkle with kosher salt, black pepper, crushed red pepper flakes (if using), and dried oregano or Italian seasoning. Toss gently so the tomatoes and garlic are evenly coated, letting some of the garlic tuck under the tomatoes to prevent burning.2 pints cherry tomatoes, 4 tablespoons extra-virgin olive oil, 5-6 cloves garlic, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1/2-1 teaspoon crushed red pepper flakes, 1 teaspoon dried oregano
- Roast the seasoned cherry tomatoes in the preheated oven for 18–22 minutes, or until they are very soft, blistered, and releasing their juices. Some tomatoes should be burst and the pan should look saucy. If the garlic starts to brown too quickly, reduce the oven temperature slightly or toss the tomatoes halfway through.2 pints cherry tomatoes, 5-6 cloves garlic
- Remove the baking sheet from the oven and drizzle the balsamic vinegar over the hot tomatoes. Gently stir, then use the back of a spoon or a fork to lightly press on some of the tomatoes to release more juice, creating a rustic roasted cherry tomato sauce on the tray.2 pints cherry tomatoes, 2 tablespoons balsamic vinegar
- While the tomatoes roast, bring a large pot of well-salted water to a boil. Add the pasta and cook according to package directions until al dente. Before draining, scoop out about 1 cup of the pasta cooking water and set aside. Drain the pasta.12 ounces pasta
- Transfer the hot drained pasta to a large serving bowl. Scrape all of the roasted cherry tomatoes, garlic, juices, and oil from the baking sheet into the bowl with the pasta. Toss gently, adding 2–3 tablespoons of reserved pasta water to help the sauce coat the noodles and become silky.2 pints cherry tomatoes, 12 ounces pasta, 2-3 tablespoons reserved pasta cooking water
- While the pasta is still hot, add the torn basil leaves, mozzarella cubes, and grated Parmesan or Pecorino Romano. If using, add the butter as well. Toss until the mozzarella just begins to soften and the basil is slightly wilted, without fully cooking it.1 cup fresh basil leaves, 8 ounces fresh mozzarella, 1/4 cup Parmesan or Pecorino Romano, 1 tablespoon butter
- Taste the pasta and adjust the seasoning with more salt, black pepper, or crushed red pepper flakes if desired. If the flavors taste a bit flat, brighten them with an extra splash of balsamic vinegar or a small squeeze of lemon juice (optional).1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1/2-1 teaspoon crushed red pepper flakes, 2 tablespoons balsamic vinegar
- Serve the pasta immediately, topped with extra grated Parmesan and a few fresh basil leaves. For added texture, sprinkle with toasted breadcrumbs or pine nuts if you like.1 cup fresh basil leaves, 1/4 cup Parmesan or Pecorino Romano
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently in a skillet over low to medium heat with a splash of water or olive oil, or microwave in short bursts, stirring and adding a bit of water to prevent drying. The mozzarella may clump slightly after chilling; break it up with a spoon as you rewarm.
Make-ahead: You can roast the cherry tomatoes up to 2 days ahead and refrigerate them, then warm in a skillet while the pasta cooks. For potlucks, cook the pasta slightly under al dente, toss with cooled roasted tomatoes and extra olive oil, and serve at room temperature as a pasta salad or cherry tomato side dish.
Tips: Use good-quality olive oil, avoid overcrowding the roasting pan so the tomatoes caramelize instead of steam, and reserve pasta water to adjust the sauce consistency. Tear basil by hand to prevent bruising and keep it fragrant. A small splash of acid (balsamic or lemon juice) at the end brightens the dish, especially if your tomatoes aren’t peak-season sweet.
Variations: Add sliced zucchini to the roasting pan, or stir baby spinach into the hot pasta for extra veggies. Toss in olives for a cherry tomato and olive pasta, or crumble feta over the hot roasted tomatoes before adding pasta for a cherry tomato and feta bake. Skip the pasta and pile the roasted tomatoes on toasted baguette slices for bruschetta, or cool and combine with pasta, extra basil, and olive oil for a picnic-friendly cherry tomato salad.
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