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Spaghetti with roasted cherry tomato sauce on t twirled on a fork and topped with green Parmesan cheese.
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Roasted Cherry Tomato Pasta with Green Parmesan

Silky, creamy roasted cherry tomato pasta you'll make on repeat! Roast the tomatoes ahead (they freeze beautifully) and dinner comes together in 15 minutes.
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Main Course, Pasta
Cuisine: Italian
Servings: 2
Calories: 676kcal
Author: Svi

Ingredients

For the roasted tomatoes:

  • 500 g cherry tomatoes , about 1 lb
  • ¼ cup Extra virgin olive oil
  • 1 clove garlic
  • 2 sprigs Fresh basil leaves
  • Salt , to taste

For the sauce and pasta:

  • 1 cup roasted tomatoes (from above)
  • 2 tablespoon ricotta cheese
  • 1 sprig fresh basil
  • 200 g pasta , about 7 oz (spaghetti, linguine or short pasta - all shapes work well!)

For Green Parmesan:

  • 70 grams Parmigiano Reggiano cheese , about 3 ounces or a couple of cubes
  • 5 fresh basil leaves

Instructions

Roast the tomatoes:

  • Preheat the oven to 200°C (392°F).
  • Toss the tomatoes with olive oil, garlic, basil, and salt in a roasting pan.
    Roast for 30–40 minutes, until tomatoes are soft and slightly caramelized. Toss halfway through cooking.
    Make Ahead Tip: Cool and blend until smooth or slightly chunky (up to yourtaste). Refrigerate up to 5 days, or freeze in large silicone cube tray and store in the freezer up to 3 months.)
    Roasted cherry tomatoes with basil and garlic in olive oil in a glass container.

Blend the sauce:

  • Add 1 cup of roasted tomatoes, ricotta and a small sprig of basil to a blender or immersion-blender container. Blend until smooth. Taste and adjust the salt as needed.
    dding ricotta to roasted tomatoes and basil in a food processor for creamy roasted tomato pasta sauce.
  • For an extra-silky sauce, pass it through a sieve to remove the tomato skins. I usually don't since skins are rich in nutrients and fiber, plus I love its slightly rustic texture.
    Smooth creamy roasted tomato sauce blended in a food processor.

Cook and finish the pasta:

  • Bring a large pot of well-salted water to a boil. Cook the pasta until al dente. Reserve 1 cup of the pasta cooking water before draining.
  • Warm the sauce in a large pan over low heat. Add the drained pasta.
    Adding cooked spaghetti to roasted tomato sauce in a pan.
  • Add a generous splash of pasta cooking water. Set the heat to medium.
    Adding pasta cooking water to spaghetti in a pan.
  • Toss or move pasta in the pan with thongs for 1–2 minutes, adding more pasta water as needed, until glossy and creamy.
    Spaghetti tossed in creamy roasted tomato sauce until glossy in a pan.
  • Serve topped with freshly grated Parmesan or my green Parmesan if you like.

Make Green Parmesan:

  • Add a couple of cubes of Parmesan cheese to a food processor along with a few fresh basil leaves. Pulse quickly to get medium-fine crumb.

Notes

  • Make ahead: the roasted tomatoes keep 5 days in the fridge or 3 months in the freezer — this is what makes the dish so fast. Use 1 cup of roasted tomatoes for this recipe and freeze the rest in portions for another quick pasta night.
  • Texture: blend fully and sieve for an extra-smooth sauce, or mash/pulse for rustic.
  • Do not skip the pasta cooking water — it is key to a smooth, creamy sauce.
  • Vegan: skip the ricotta or use a plant-based version; the tomatoes and pasta water carry the sauce.
  • See the Top Tips – Don't Miss section above for extra details and to avoid the most common mistakes.

Nutrition

Calories: 676kcal | Carbohydrates: 86g | Protein: 29g | Fat: 23g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 31mg | Sodium: 788mg | Potassium: 451mg | Fiber: 5g | Sugar: 8g | Vitamin A: 1436IU | Vitamin C: 21mg | Calcium: 524mg | Iron: 3mg