Roasted Cherry Tomato Pasta
As soon as I see the first sign of sun here in Michigan, I grab all the fresh fruits and veggies I can find and start cooking with them. Granted – they’re still most likely imported in, but I like to pretend. Something about the Spring and Summer approaching makes me crave fresh, minimal meals, which is why I’m so excited to share this one with you.
This has been a staple in my household for YEARS. Admittedly, I mostly just eye this one when I make it, but that also means that it’s super easy to adjust if you need to. I’ll give you the exact measurements and method, but feel free to make this to taste! If you want more basil, less pepper, a different noodle, etc., you are totally able to change it up! It’s simple, fresh, and great for a crowd.
Roasted Cherry Tomato Pasta
Ingredients
- 1 lb. pasta noodles I prefer angel hair!
- ¼ cup olive oil plus extra for drizzling
- 2 pints cherry tomatoes 32 ounces
- 4 garlic cloves minced
- ½ salt
- ½ black pepper
- 1 bunch basil leaves coarsley chop, if desired
- 1 bunch parsley leaves coarsely chop, if desired
- burrata
Instructions
- Preheat oven to 400℉.
- Cook your pasta noodles according to the directions on the package. Once done, drizzle with olive oil and mix up to keep them from sticking to each other.
- On a baking sheet lined with parchment paper, add your cherry tomatoes, olive oil, minced garlic, salt, and pepper. Mix it all together, making sure the tomatoes are coated.
- Bake for 25-30 minutes, until roasted and the tomato skin is blistered.
- Add the roasted tomatoes, basil leaves, and parsley to the pasta noodles. Toss it all together.
- Add the assembled pasta to the bowl you're serving it in.
- Split open the burrata and add it to the pasta.
- Top with any remaining basil, parsley, and black pepper.
