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Tagliatelle tossed with roasted cherry tomato and basil sauce on a rectangular pan

Quick Roasted Cherry Tomato and Basil Fettuccine

Pasta tossed with quickly roasted cherry tomatoes with garlic and basil.
5 from 8 votes
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Course: Main
Cuisine: Italian
Keyword: roasted tomato pasta sauce, tomato basil sauce
Prep Time: 5 minutes
Cook Time: 15 minutes
Servings: 6
Calories: 207kcal


  • 1 lbs red and yellow cherry tomatoes
  • 6 cloves of garlic smashed
  • 2 tbsp extra virgin olive oil
  • a pinch of salt and pepper
  • 6-8 leaves fresh basil or 1 tsp dried basil chopped
  • 1 lbs Fettuccine or any other pasta
  • 2 tbsp pine nuts
  • 2 tbsp Parmesan cheese freshly grated


  • Preheat the oven to 220C/450F. Toss cherry tomatoes with olive oil, smashed garlic, salt and pepper and arrange in a shallow roasting pan or a rimmed baking sheet. Roast in the oven for 10-15 minutes until tomatoes burst and release their juice but still hold their shape.
  • While tomatoes are roasting cook pasta in a pot of salted boiling water according to package instructions.
  • Toast pine nuts in a dry frying pan over medium heat for 2 minutes until they turn slightly golden and fragrant.
  • Take roasted tomatoes out of the oven and add basil to the pan. Drain pasta while reserving ½ cup of starchy water from the pot.
  • Add hot pasta to the same roasting pan with tomatoes, garlic and basil and toss lightly making sure not to smash all tomatoes. Add a splash of reserved starchy water so all pasta is coated with sauce. Add more salt if necessary.
  • Serve sprinkled with some pine nuts and freshly grated parmesan cheese.


Calories: 207kcal | Carbohydrates: 32g | Protein: 7g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 35mg | Sodium: 240mg | Potassium: 208mg | Fiber: 2g | Sugar: 2g | Vitamin A: 249IU | Vitamin C: 10mg | Calcium: 33mg | Iron: 1mg