Cherry Tomato Spaghetti

A plate of Cherry Tomato Spaghetti served on a white square upscale plate, topped with roasted cherry tomatoes, chopped basil, Parmesan, and pine nuts on a marble background. — Cherry Tomato Spaghetti with roasted tomatoes, basil, Parmesan, and pine nuts on FoodForYourGood.com

Cherry Tomato Spaghetti is the ultimate weeknight pasta that feels both rustic and sophisticated. With just a few fresh ingredients, this dish highlights the natural sweetness of roasted cherry tomatoes, balanced by garlic, basil, and Parmesan. Every bite is light yet comforting, making it a perfect recipe for busy evenings or casual gatherings.

As the tomatoes roast, they burst into a rich sauce that requires no fuss and minimal effort. Tossed with silky spaghetti, a touch of olive oil, and a sprinkle of crushed red pepper flakes, this pasta brings together vibrant flavors in under 30 minutes. The best part? It’s equally delicious served straight from the pan or as a cozy leftover lunch the next day.

Interestingly, cherry tomatoes weren’t widely popular until the late 20th century, yet they’ve quickly become a staple in Mediterranean-style cooking. Their natural juiciness makes them perfect for simple pasta dishes like this one. With fresh basil and pine nuts as the finishing touch, this recipe is proof that less truly is more.

Recipe Yield: 4 servings

INGREDIENTS

12 oz spaghetti or linguine
3 cups cherry tomatoes
4 tbsp olive oil
4 garlic cloves, minced
½ cup freshly grated Parmesan cheese
¼ cup fresh basil leaves, torn
2 tbsp toasted pine nuts (optional)
½ tsp crushed red pepper flakes
1 tsp sea salt
½ tsp black pepper

INSTRUCTIONS

1. Roast the tomatoes:
Preheat oven to 400°F (200°C). Place cherry tomatoes on a parchment-lined baking sheet. Drizzle with 2 tablespoons olive oil, sprinkle with salt and pepper, and toss to coat. Roast for 18–20 minutes until blistered and juicy.

2. Cook the pasta:
While tomatoes roast, bring a large pot of salted water to a boil. Add pasta and cook until al dente according to package directions. Reserve 1 cup pasta water, then drain.

3. Sauté garlic:
In a large skillet, heat remaining 2 tablespoons olive oil over medium heat. Add minced garlic and red pepper flakes. Cook 1–2 minutes, stirring constantly, until fragrant.

4. Combine pasta and sauce:
Add roasted tomatoes to the skillet, lightly pressing some to release juices. Toss in cooked pasta, adding reserved pasta water a little at a time until a silky sauce forms.

5. Finish and serve:
Stir in Parmesan, then scatter basil leaves over pasta. Top with pine nuts if desired. Serve warm with extra Parmesan at the table.

Helpful Tips to Perfect This Recipe

Choose the Right Pasta: Long noodles like spaghetti or linguine allow the roasted tomato sauce to cling beautifully, but short pasta also works well.
Don’t Skip the Pasta Water: Reserved starchy water emulsifies the sauce, creating a silky coating without needing heavy cream.
Add Extra Depth: A splash of white wine or balsamic vinegar when sautéing garlic adds bright complexity to balance the sweetness of roasted tomatoes.

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