Roasted Cherry Tomato Pasta
Cherry tomatoes slow-roasted until burst and blistered in a cast iron skillet with garlic, olive oil, and fresh thyme. Blended into a smooth sauce, simmered until thickened, and finished with butter. Tossed with pasta and topped with fresh basil.
Ingredients
- 5 cups cherry tomatoes
- 5 garlic cloves
- 2 Tbsp olive oil
- ½ tsp salt
- ¼ tsp black pepper
- 3 sprigs fresh thyme
- ½ tsp sugar
- ¼ tsp red pepper flakes
- 1 Tbsp butter
- 12 oz pasta of your choice
- 2 Tbsp fresh basil (chopped, for garnish)
Instructions
- Preheat the oven to 350°F (175°C).
- In a large cast iron skillet, combine the cherry tomatoes, garlic cloves, olive oil, salt, pepper, and thyme sprigs. Toss until everything is evenly coated.
- Roast for 35 minutes, until the tomatoes have burst, blistered, and are starting to caramelize at the edges.
- Remove from the oven and let cool until safe to handle. Discard the thyme stems.
- Transfer the roasted tomato mixture to a large mixing bowl. Blend with an immersion blender until smooth, keeping the blades fully submerged at all times to prevent splattering. Alternatively, carefully transfer to a regular blender and blend until smooth.
- Return the sauce to the cast iron skillet. Stir in the sugar and red pepper flakes. Bring to a gentle boil over medium heat, then reduce to medium-low and simmer uncovered for 20 minutes, stirring occasionally, until the sauce has thickened and reduced.
- Turn off the heat and stir in the butter until fully melted and the sauce is glossy.
- Meanwhile, cook the pasta in a pot of generously salted boiling water until al dente. Before draining, reserve about 1 cup of pasta water. Drain the pasta.
- Add the drained pasta to the skillet and toss to coat with the sauce. Add a splash of reserved pasta water if needed to loosen the sauce to your preferred consistency.
- Transfer to plates and garnish with freshly chopped basil. Serve immediately.
Notes
Make ahead:
- The sauce can be made up to 5 days ahead and refrigerated in an airtight container.
- Reheat gently in the skillet over low heat, then cook fresh pasta when ready to serve.
- Double the batch. The extra effort is minimal and the freezer payoff is significant.
How to store:
- Store sauce separately in an airtight container in the refrigerator for up to 5 days.
- I recommend cooking pasta fresh each time.
How to reheat:
- Warm the sauce in a skillet or saucepan over low heat, stirring occasionally, until heated through.
- Add a small splash of water or broth if the sauce has thickened too much during storage.
- Cook fresh pasta while the sauce warms.
Freezing:
- Cool the sauce completely before freezing. Do not freeze with pasta.
- Spoon into airtight freezer-safe containers or freezer bags. Squeeze out as much air as possible, label, and lay flat in the freezer.
- Freeze for up to 3 to 4 months.
- Thaw overnight in the refrigerator, or run the sealed bag under cool water for a quick thaw. Reheat gently in a skillet over low heat.
Nutritional information provided is an estimate only, calculated using online calculators and do not include suggested or optional ingredients. Variations can occur due to ingredient freshness, brands, and measuring techniques.