Pasta with Parmesan Roasted Tomatoes
Tender macaroni, silky tomato sauce, and parmesan-spiked, oven roasted tomatoes. Sweet sauce, tangy tomatoes, and plenty of parmesan — this is a winning dish on every level.
This dish looks fancy, but it’s super easy to make. The pasta cooks in minutes, the sauce is made with canned tomato sauce, herbs and cream, and the fresh tomatoes quickly roast in the oven, so it’s an efficient weeknight meal. In fact, the sauce and pasta come together while the tomatoes roast, so this dish is lightening fast too.
Roasting the tomatoes with parmesan cheese turns an ordinary pasta dish into a very special meal. First, the tomatoes blister as they roast, which caramelizes the skin and brings out the fruit’s natural sweetness. Second, the parmesan cheese gets golden and toasty, which adds a layer of nuttiness. It’s such a simple step, but the blast of fresh tomato flavor with toasted parmesan cheese catapults everyday pasta into something spectacular.
The simple tomato sauce is made with tomato sauce and dried herbs, and made extra silky with cream. I bet you have everything you need to make this dish already! The sauce is made with canned tomato sauce, two dried herbs and heavy cream. The cream is optional, but the the buttery quality of the cream compliments the tanginess of the fresh tomatoes, so I suggest you add it. If you don’t have heavy cream, add 1 tablespoon of butter to the sauce just before serving.
What type of tomatoes should you use for roasting? You can use cherry tomatoes or grape tomatoes, or your favorite heirloom tomatoes. As long as they’re bite-size tomatoes, they will work! And make sure to halve them so the parmesan cheese can penetrate the sweet tomato flesh.
What type of pasta should you use for this dish? I chose elbow macaroni, but virtually any pasta shape will work. Small-shaped pasta (like penne, shells, and elbows) works best – so you can enjoy pasta and a tomato half in almost every bite. That said, long strands of spaghetti, angel hair, fettuccine, and linguine would certainly work.
Adults and kids will love this dish; it’s totally family-friendly! Since the dish is mild (not spicy), everyone in the clan will love it! For added heat, serve crushed red pepper flakes on the side (my boys love heat, so I always serve my pasta dishes with crushed red pepper flakes).
Pasta with Parmesan Roasted Tomatoes
Ingredients
- 12-16 cherry tomatoes or grape tomatoes, halved (halve grape tomatoes lengthwise)
- 2 tablespoons grated parmesan cheese, plus more for serving
- Salt and freshly ground black pepper
- 1 pound pasta of choice, I used elbow macaroni
- 2 1/2 cups tomato sauce, or crushed tomatoes or pureed tomatoes
- 1 tablespoon granulated sugar, optional but helps balance the acidity from the tomatoes
- 1 teaspoon Italian seasoning
- 1 teaspoon dried basil
- 1/4 cup heavy cream or half-and-half
- Chopped fresh basil or parsley for serving, optional
Equipment
Instructions
- Preheat the oven to 400 degrees. Line a large baking sheet with parchment paper or foil. In a medium bowl, combine the tomatoes, parmesan cheese, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Toss to coat. Transfer the tomatoes to the prepared pan and spread out in a single layer, flesh side up. Roast for 10 minutes, until the tomatoes start to blister and the cheese is golden.
- Meanwhile, cook the pasta according to the package directions. Drain and cover with foil to keep warm.
- To make the sauce, combine the tomato sauce, sugar, Italian seasoning, and basil in a medium saucepan or high-sided skillet. Set the pan over medium-high heat and bring to a simmer. Reduce the heat to medium-low and simmer for 10 minutes. Reduce the heat to low and stir in the cream. Season to taste with salt and black pepper. Add the pasta to the sauce and stir to coat. Top the pasta with the tomatoes and basil or parsley (if using) and serve with extra parmesan cheese on the side.