Roasted Cherry Tomato and Basil Pasta

    35 minutes

    A very quick and delicious vegetarian pasta- You can make it more special and fun by adding prawns or shredded chicken- But the flavours are fantastic!! Great when you need to take a dish to a shared lunch, dinner or picnic.


    Buenos Aires, Argentina
    35 people made this

    Serves: 6 

    • 4 tbsp extra virgin olive oil
    • 3 punnets (750g) red cherry tomatoes (mix with yellow ones if you want the colour)
    • 4 cloves of crushed garlic
    • 1 large red onion, sliced finely
    • cracked black pepper and salt
    • 500g pasta (penne or spaghetti works well, but pick your favourite)
    • 1 bunch fresh basil shredded (I just tear up into small pieces with my fingers)
    • 350g shredded parmesan cheese

    Preparation:10min  ›  Cook:25min  ›  Ready in:35min 

    1. Preheat oven to 180 degrees.
    2. Chop all cherry tomatoes in half, spread out in baking tray, generously cover in olive oil, add crushed garlic, sliced red onion and a generous adding of pepper and salt and combine in the tray. Put in over for 20-25 mins (till the tomatoes look well roasted but moist).
    3. While tomatoes are cooking, put on your pasta into boiling salted water.
    4. When pasta is cooked, drain well and return to hot saucepan. Add the roasted ingredients from the oven straight away- with the oil from the baking tray. Add the shredded basil, parmesan cheese and salt and pepper to taste. Finish with a little extra olive oil if needed. Combine well, crushing the tomatoes through the pasta.
    5. Serve straight away, garnish with parmesan cheese and a sprig of basil.


    This is great eaten cold (if it is penne, like a pasta salad) at a picnic. It is also great for reheating the next day.

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    Reviews in English (2)


    Definitely going to try this for lunch today.  -  04 Sep 2012


    It's so yum and all my friends ask for this recipe!  -  26 Aug 2012