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Roasted Cherry Tomato Pasta Recipe for two tossed with basil pesto, roasted garlic, roasted shallots and fried pepperoncini panko topping in a white pasta bowl surrounded by pints of cherry tomatoes
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5 from 2 votes

Roasted Cherry Tomato Pasta Recipe For Two

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. 
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Servings: 2
Author: Pam Werley

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

Reminder: Some of the links on this page are affiliate links. I am recommending these products because I love using them when making this recipe. Let me know if you have any questions before you buy!