I never expected a pan of roasted tomatoes and garlic to yield a lusciously creamy sauce that wraps every noodle in surprisingly indulgent richness.

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I’m obsessed with this creamy roasted tomato pasta because it tastes like summer memories condensed into one bowl. Juicy cherry tomatoes explode into sweet, tangy sauce that clings to every noodle, silk without being fussy.

I love the way sharp Parmesan sneaks in, giving salty, nutty depth that makes me scrape the pan with a spoon. But it’s the contrast of bright tomatoes and that glossy, cheesy sauce that hooks me every time.

One bite and my week suddenly feels justified. Pure comfort food, serious dinner energy.

I already plan to make it again often and I will never apologize.

Ingredients

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Cherry tomatoes: juicy pop and sweetness, they make the sauce bright and slightly sticky.
Roma tomatoes: meatier, less watery, great if you want a thicker, hearty sauce.
Extra virgin olive oil: silky mouthfeel and depth, it’s the base that feels grown-up.
Sea salt: pulls out tomato sweetness, don’t be shy—season as you go.
Black pepper: little heat and earthiness, gives the sauce a friendly bite.
Garlic cloves: toasty, pungent backbone; it’s what makes this feel like comfort food.
Shallot: softer onion flavor, a mild sweetness that won’t steal the show.
Red pepper flakes: optional kick, wakes up the dish without overwhelming it.
Pasta: the vehicle for sauce, it soaks up creaminess and makes it dinner-ready.
Heavy cream: dreamy richness and smoothness, turns tomatoes into silky sauce.
Broth: adds savory depth and rounds out the tomatoes’ acidity.
Unsalted butter: glossy finish and a little luxury in every bite.
Parmesan cheese: salty, nutty umami that binds everything together deliciously.
Vinegar: brightens and balances sweetness, a small splash changes everything.
Sugar: tames sharp acidity, subtle background comfort if tomatoes are too tart.
Basil: fresh, herbaceous lift; it smells like summer and keeps things lively.
Black pepper (finish): fresh crack for scent and final punch at the table.
Extra Parmesan: extra salty, cozy sprinkle you’ll be glad you added.

Ingredient Quantities

1.5 pounds cherry tomatoes, halved (or 1.25 pounds roma tomatoes if you prefer)

3 tablespoons extra virgin olive oil, plus extra for finishing

1 teaspoon fine sea salt, plus more to taste

1/2 teaspoon freshly ground black pepper

4 garlic cloves, peeled and smashed

1 small shallot, finely chopped (or 1/4 cup finely chopped yellow onion)

1/2 teaspoon red pepper flakes, optional if you like a little heat

12 ounces pasta (penne, rigatoni, or spaghetti)

1 cup heavy cream (can substitute half and half for a lighter version)

1/2 cup low sodium chicken broth or vegetable broth

2 tablespoons unsalted butter

3/4 cup freshly grated Parmesan cheese, plus extra for serving

1 tablespoon balsamic vinegar or red wine vinegar

1 teaspoon granulated sugar (helps balance acidity, optional)

1/2 cup fresh basil leaves, roughly chopped or torn

Freshly ground black pepper for finishing and extra grated Parmesan to serve

How to Make this

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1. Preheat oven to 425F. Toss halved cherry tomatoes (or chopped roma), smashed garlic, 3 tbsp olive oil, 1 tsp salt, 1/2 tsp black pepper and red pepper flakes if using on a rimmed baking sheet, spread in a single layer so they roast instead of steam.

2. Roast tomatoes until blistered and collapsing, about 25 to 30 minutes, stirring once halfway; if they look too dry add a drizzle more olive oil during the last 5 minutes. If you want a sweeter edge sprinkle 1 tsp granulated sugar over them before roasting.

3. Bring a large pot of salted water to a boil and cook 12 ounces pasta until just shy of al dente according to package directions. Reserve 1 to 1 1/2 cups pasta cooking water, then drain the pasta.

4. While pasta cooks, melt 2 tbsp butter in a skillet over medium heat, add the finely chopped shallot (or onion) and cook until soft and translucent about 3 minutes, then pour in 1/2 cup broth and 1 cup heavy cream (or half and half for a lighter sauce).

5. Stir in 3/4 cup grated Parmesan and 1 tbsp balsamic or red wine vinegar, bring the cream mixture to a gentle simmer and let it reduce slightly for 2 to 3 minutes; season with a pinch more salt and some freshly ground black pepper.

6. Add the roasted tomatoes and all their juices to the cream skillet. Use a wooden spoon to lightly smash some tomatoes, or pulse briefly with an immersion blender to get a creamy but slightly rustic texture. Taste and add the optional sugar if the sauce is too acidic.

7. If sauce is too thick, loosen with reserved pasta water a few tablespoons at a time until it coats the back of a spoon; if too thin simmer a minute longer. Adjust salt and pepper.

8. Add drained pasta to the sauce and toss over low heat until noodles are fully coated and finish cooking in the sauce for a minute so they soak up flavor. Stir in the chopped or torn basil and a drizzle of extra virgin olive oil.

9. Serve immediately with extra grated Parmesan and more freshly ground black pepper on top. Leftovers reheat gently with a splash of milk or broth to loosen the sauce.

Equipment Needed

1. Rimmed baking sheet (for roasting the tomatoes)
2. Large pot (for boiling the pasta)
3. Colander (to drain pasta and reserve cooking water)
4. Large skillet or sauté pan (to make the cream sauce and finish the pasta)
5. Mixing bowl or plate (to toss tomatoes with oil, garlic, salt and pepper)
6. Chef’s knife and cutting board (for halving tomatoes, chopping shallot and basil)
7. Wooden spoon or spatula (for stirring and gently smashing tomatoes)
8. Measuring cups and spoons (for oil, cream, broth, cheese, salt, etc.)
9. Tongs or pasta fork (to transfer and toss the pasta in the sauce)

FAQ

Can I make this without heavy cream? Yes, you can swap heavy cream for half and half for a lighter sauce, or use full fat coconut milk for a dairy free option, but the sauce will be a bit thinner and less rich.

How do I get the sauce super creamy? Let the roasted tomatoes break down well, then gently whisk in the cream and a splash of pasta water while the sauce simmers; the starchy pasta water helps emulsify and make it silky, and finishing with cold butter and grated Parmesan amps the creaminess.

Can I roast the tomatoes ahead of time? Yep, roast them up to 2 days ahead, cool, and refrigerate in an airtight container; reheat slowly with the garlic and shallot, then add cream and pasta when ready to serve.

How long will leftovers keep? Store in the fridge for 3 to 4 days in a sealed container. Reheat gently on the stove with a splash of broth or cream to loosen the sauce, because it may thicken when chilled.

My tomatoes didn’t burst while roasting, what now? Smash a few with the back of a spoon in the pan or transfer to a skillet and gently press while heating so they break down and make sauce, or give them another 5 to 10 minutes in a hot oven.

Can I make this vegan? Yes, use olive oil instead of butter, swap cream for canned full fat coconut milk or a cashew cream, and replace Parmesan with a vegan Parmesan style topping or nutritional yeast, but the flavor will be a touch different.

CREAMY ROASTED TOMATO PASTA Recipe Substitutions and Variations

Cherry tomatoes: use a 28 oz can of crushed tomatoes for a pantry-friendly swap, or 1.25 pounds of roma tomatoes if you prefer a meatier roast; if you want a concentrated tomato punch try 1/2 cup chopped sun dried tomatoes rehydrated in hot water.
Heavy cream: stir 3/4 cup full fat coconut milk for a dairy-free, slightly sweet alternative, or mix 1/2 cup Greek yogurt with 1/4 cup milk for a tangy, lighter finish (temper the yogurt with some hot sauce from the pan so it won’t curdle).
Parmesan cheese: substitute Pecorino Romano or Asiago for a saltier, sharper flavor, or use 3 tablespoons nutritional yeast for a vegan, cheesy note.
Pasta: swap in 12 ounces of gluten free pasta if you need to avoid gluten, or use spiralized zucchini (zoodles) for a low carb option; cook zoodles briefly and fold them into the sauce at the end so they don’t go soggy.

Pro Tips

1. Roast the tomatoes until they’re really collapsing and a few are charred, not just softened, because that concentrated, caramelized flavor makes the sauce taste like it’s been simmering all day — but if some skins pop and make the pan a little watery, just reduce the sauce a bit longer.
2. Reserve plenty of pasta water and add it slowly, a few tablespoons at a time, so you can get the sauce to cling to the noodles perfectly; too much at once makes it thin and sad, too little and it’ll be gloopy.
3. Grate the Parmesan fresh and taste as you go, because pre-grated stuff can be dry and salty; if the sauce feels flat add a splash more vinegar or a pinch of sugar, but add small amounts so you don’t overdo it.
4. Finish off with room temperature olive oil and torn basil right at the end, not while it’s boiling, otherwise the basil wilts and the oil loses its bright flavor; serve immediately, leftovers reheat best with a little milk or broth so they don’t dry out.

CREAMY ROASTED TOMATO PASTA Recipe

Recipe by Francis Mead

0.0 from 0 votes

I never expected a pan of roasted tomatoes and garlic to yield a lusciously creamy sauce that wraps every noodle in surprisingly indulgent richness.

Servings

servings

Calories

812

kcal

Equipment: 1. Rimmed baking sheet (for roasting the tomatoes)
2. Large pot (for boiling the pasta)
3. Colander (to drain pasta and reserve cooking water)
4. Large skillet or sauté pan (to make the cream sauce and finish the pasta)
5. Mixing bowl or plate (to toss tomatoes with oil, garlic, salt and pepper)
6. Chef’s knife and cutting board (for halving tomatoes, chopping shallot and basil)
7. Wooden spoon or spatula (for stirring and gently smashing tomatoes)
8. Measuring cups and spoons (for oil, cream, broth, cheese, salt, etc.)
9. Tongs or pasta fork (to transfer and toss the pasta in the sauce)

Ingredients

1.5 pounds cherry tomatoes, halved (or 1.25 pounds roma tomatoes if you prefer)
3 tablespoons extra virgin olive oil, plus extra for finishing
1 teaspoon fine sea salt, plus more to taste
1/2 teaspoon freshly ground black pepper
4 garlic cloves, peeled and smashed
1 small shallot, finely chopped (or 1/4 cup finely chopped yellow onion)
1/2 teaspoon red pepper flakes, optional if you like a little heat
12 ounces pasta (penne, rigatoni, or spaghetti)
1 cup heavy cream (can substitute half and half for a lighter version)
1/2 cup low sodium chicken broth or vegetable broth
2 tablespoons unsalted butter
3/4 cup freshly grated Parmesan cheese, plus extra for serving
1 tablespoon balsamic vinegar or red wine vinegar
1 teaspoon granulated sugar (helps balance acidity, optional)
1/2 cup fresh basil leaves, roughly chopped or torn
Freshly ground black pepper for finishing and extra grated Parmesan to serve

Directions

Preheat oven to 425F. Toss halved cherry tomatoes (or chopped roma), smashed garlic, 3 tbsp olive oil, 1 tsp salt, 1/2 tsp black pepper and red pepper flakes if using on a rimmed baking sheet, spread in a single layer so they roast instead of steam.
Roast tomatoes until blistered and collapsing, about 25 to 30 minutes, stirring once halfway; if they look too dry add a drizzle more olive oil during the last 5 minutes. If you want a sweeter edge sprinkle 1 tsp granulated sugar over them before roasting.
Bring a large pot of salted water to a boil and cook 12 ounces pasta until just shy of al dente according to package directions. Reserve 1 to 1 1/2 cups pasta cooking water, then drain the pasta.
While pasta cooks, melt 2 tbsp butter in a skillet over medium heat, add the finely chopped shallot (or onion) and cook until soft and translucent about 3 minutes, then pour in 1/2 cup broth and 1 cup heavy cream (or half and half for a lighter sauce).
Stir in 3/4 cup grated Parmesan and 1 tbsp balsamic or red wine vinegar, bring the cream mixture to a gentle simmer and let it reduce slightly for 2 to 3 minutes; season with a pinch more salt and some freshly ground black pepper.
Add the roasted tomatoes and all their juices to the cream skillet. Use a wooden spoon to lightly smash some tomatoes, or pulse briefly with an immersion blender to get a creamy but slightly rustic texture. Taste and add the optional sugar if the sauce is too acidic.
If sauce is too thick, loosen with reserved pasta water a few tablespoons at a time until it coats the back of a spoon; if too thin simmer a minute longer. Adjust salt and pepper.
Add drained pasta to the sauce and toss over low heat until noodles are fully coated and finish cooking in the sauce for a minute so they soak up flavor. Stir in the chopped or torn basil and a drizzle of extra virgin olive oil.
Serve immediately with extra grated Parmesan and more freshly ground black pepper on top. Leftovers reheat gently with a splash of milk or broth to loosen the sauce.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.