This Roasted Cherry Tomato Pasta Recipe For Two is SO simple yet has a complex flavor. Cherry tomatoes, garlic and shallots are roasted with a little sugar as well as, red pepper flakes, and balsamic producing a sweet and concentrated flavor in just 35 minutes.
Toss together with penne, fresh basil, and sprinkle with fried breadcrumbs and pepperoncini and get ready for a flavor experience with each little burst of tomato.
It’s late summer, backyard gardens are producing a bumper crop of cherry tomatoes. Mark and I were out at Spring Hill Farm to pick the last of the late summer raspberries, farmers Mike and Patty encouraged us to wander over to the Cherry Tomato Hoop House.
We brought home a dozen pints of cherry tomatoes! Not wanting to eat salads for the next two weeks, I needed to get creative in the kitchen.
The results of my 3 days of playing with cherry tomatoes resulted in this bursting-with-flavor Roasted Cherry Tomato Pasta with garlic, basil sprinkled with fried breadcrumbs and pepperoncini– It’s a keeper
IN THIS POST, YOU WILL LEARN:
- WHAT KINDS OF TOMATOES ARE BEST FOR ROASTING?
- HOW TO ROAST CHERRY TOMATOES
- HOW TO STORE ROASTED CHERRY TOMATOES
- WHAT'S IN THIS ROASTED CHERRY TOMATO PASTA RECIPE FOR TWO
- HOW TO USE LEFT-OVER ROASTED CHERRY TOMATOES
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WHAT KINDS OF TOMATOES ARE BEST FOR ROASTING?
You can roast any type of tomato. I like to roast varieties that are more meaty such as roma, cherry, grape… any tomato that has less liquid.
Whatever type of tomato you choose, you should cut it into chunks.
The exception is the cherry or grape tomato, which you can leave whole or slice in half. Fair warning, if you leave them whole, when you bite into them, they will burst in your mouth! I have surprised both Mark and myself with my exploding roasted tomatoes before!
HOW TO ROAST CHERRY TOMATOES
This recipe for roasted cherry tomatoes is perfect for bringing more life to those slightly lackluster out-of-season tomatoes (and the ones that are starting to wrinkle a little in your kitchen) too!
Begin with cherry tomatoes and then add more flavor by tossing them with a little sugar as well as salt, pepper, red pepper flakes, balsamic vinegar, thinly sliced shallots and garlic slivers. Toss them on a parchment-lined, rimmed baking sheet in a single layer and bake at 350 degrees for 30-minutes.
Use parchment paper to make clean-up a snap!
If you are looking for a rimmed baking sheet that’s perfect when cooking for two, here is my favorite quarter rimmed baking sheet (affiliate link).
These roasted cherry tomatoes soften and caramelize in the oven for a sweeter, deeper (more concentrated), layered flavor and tender texture. These little flavor gems will store up to 3 weeks in the refrigerator.
And you can store the oven-roasted cherry tomatoes in the freezer for up to 6 months!
HOW TO STORE ROASTED CHERRY TOMATOES
Store: Store any leftover oven-roasted cherry tomatoes in an airtight container in the fridge for 3-4 days.
Note that while they sit, the tomatoes will release more juices, perfect for using as a “sauce” for dishes.
Freeze: Freezing roasted cherry tomatoes is SO simple. Freeze either in a freezer-safe bag or freezer-safe airtight container for up to 6 months. Then, allow them to thaw in the fridge or reheat from frozen.
Reheat: you can reheat the cooked cherry tomatoes in the oven, microwave, or even on the stovetop. No matter which method you use, the tomatoes will soften and “fall apart” further into a sauce consistency – but still taste delicious!
You’ll be enjoying these little fresh summer flavor bombs even in the dead of winter!
WHAT'S IN THIS ROASTED CHERRY TOMATO RECIPE FOR TWO?
Use the freshest of ingredients for optimal flavor in this roasted cherry tomato pasta recipe.
FOR ROASTING THE CHERRY TOMATOES
- Tomatoes: For the best flavor use in-season vine-ripened cherry tomatoes. Choose the ripest, tastiest cherry tomatoes (red or mixed color) you can find.
- Olive oil: I recommend using a fresh high-quality extra virgin olive oil.
- Garlic Slivers: Avoid using garlic that is packed in olive oil or sold in a jar, it really has a fraction of the flavor.
- Shallots
Lastly, you want to add flavor to the tomatoes by tossing them in Balsamic Vinegar, salt, red pepper flakes and freshly ground black ground pepper. This finishes off the flavor of these roasted tomatoes perfectly!
FOR THE TOPPING
- Pepperoncini – buy the jarred and sliced pepperoncini.
- Panko breadcrumbs – you can find panko in most grocery stores. Look for them next to the breadcrumbs or in the Asian foods aisle.
- Salt and Pepper
- Fresh Parsley
- Grated Lemon Zest – place the zested lemon in a airtight container or resealable bag for a future use. If you are looking for a lemon zester that is easy to use and clean I really like this lemon zester (affiliate link).
FOR THE PASTA
- Penne Rigate - orecchiette, campanelle, or other short pasta will work well with this roasted cherry tomato pasta sauce
- Basil pesto – If you have basil and pesto ingredients on hand and want to make fresh basil pesto, try my basil pesto recipe found in the recipe card of the Grilled Pesto Chicken Cobb Salad. A jarred basil pesto will work perfectly in this dish
- Fresh basil leaves
- Freshly grated parmesan cheese – if you need a good cheese grater, check out this grater (affiliate link)
HOW TO USE LEFT-OVER ROASTED CHERRY TOMATOES?
- Top bread/toast – I love to pair it with cream cheese, burrata, or mozzarella and fresh herbs like basil on top of toast. Another option is to add over avocado toast, to a grilled cheese with your Tomato Fennel Soup, or bake over focaccia
- Use as a garnish/side for proteins– meat, fish, tofu/tempeh or top burgers, wraps or Slow-Cooker Carnitas.
- Turn into a sauce– like this Roasted Cherry Tomato Pasta For Two Recipe!
- Use to garnish soups – like this Tomato Fennel Soup
- Toss into salads
- Use to garnish dips or Add to a charcuterie/cheese board.
- Serve alongside cooked grains, eggs or even burrito bowls and risottos, for extra flavor.
Roasted Cherry Tomato Pasta Recipe For Two
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Ingredients
For The Cherry Tomato Sauce
- 1 medium shallot sliced thin
- 2 Tablespoons olive oil
- 1 pound cherry tomatoes
- Table salt
- ¼ teaspoon red pepper flakes
- ¼ teaspoon ground black pepper
- 1 ½ teaspoons sugar or to taste
- 1 tablespoon balsamic vinegar
- 3 large cloves garlic sliced thin
For The Topping
- 2 tablespoons extra-virgin olive oil
- ¼ cup jarred sliced pepperoncini rinsed and patted dry
- ½ cup panko breadcrumbs
- ⅛ teaspoon table salt
- ⅛ teaspoon pepper
- ¼ cup minced fresh parsley
- 1 teaspoon grated lemon zest
For The Pasta
- 6 ounces penne rigate orecchiette, campanelle, or other short pasta
- 2 Tablespoons jarred basil pesto
- ½ cup fresh basil leaves tear if large
- 1 ounces grated Parmesan cheese about ½ cup
Instructions
For the Cherry Tomato Sauce:
- Adjust oven rack to middle position; heat oven to 350 degrees. Spread tomatoes and sliced garlic in an even layer on a small rimmed baking sheet (9 inches by 12 inches ), gently toss tomatoes and garlic with 1 Tablespoons + 2 teaspoons oil, ½ teaspoon salt, pepper flakes, black pepper, and sugar. Scatter shallots over tomatoes, drizzling the remaining oil over shallots. Drizzle tomatoes and shallots with balsamic vinegar; roast until edges of shallots begin to brown and tomato skins are slightly shriveled (tomatoes should retain their shape), 35 to 40 minutes. (Do not stir tomatoes during roasting.) Remove tomatoes from oven and cool 5 to 10 minutes.
For the Topping:
- Heat oil in 10-inch skillet over medium heat until shimmering. Add pepperoncini and cook, stirring frequently, until they begin to soften, about 1 minute. Using slotted spoon, transfer pepperoncini mixture to paper towel–lined plate; set aside. Leave oil in skillet and return skillet to medium heat. Add panko, salt, and pepper to skillet and cook, stirring constantly, until panko is golden brown, 4 to 5 minutes. Transfer panko to medium bowl. Stir in parsley, lemon zest, and reserved pepperoncini mixture.
For the Pasta:
- While tomatoes cook, bring 4 quarts water to boil in large stockpot. Just before removing tomatoes from oven, stir 1 tablespoon salt, add pasta into boiling water and cook until al dente. Drain pasta and return to pot. Using rubber spatula, scrape tomato mixture into pot on top of pasta. Add pesto, basil and toss to combine. Serve immediately, sprinkling cheese over individual bowls. Pass topping separately.
Video
Notes
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Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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Laurie Stoeckert says
This looks absolutely delicious and full of flavor. The video helps me understand the ease of making this yummy looking recipe. I can’t wait to make it!
Pam Werley says
I hope you like it -- can't wait to hear what you thought.
Debra McGill says
This was very pretty and tasty- will definitely make again! We loved all the flavors and the crunch of the fried panko!
Thanks Pam 😊