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

Quick Roasted Cherry Tomato and Basil Fettuccine

Julia Frey of Vikalinka
Pasta tossed with quickly roasted cherry tomatoes with garlic and basil.
5 from 9 votes
Prep Time 5 minutes
Cook Time 15 minutes
Course Main
Cuisine Italian
Servings 6
Calories 207 kcal

Ingredients
  

  • 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

Instructions
 

  • 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.

Nutrition

Calories: 207kcalCarbohydrates: 32gProtein: 7gFat: 6gSaturated Fat: 1gCholesterol: 35mgSodium: 240mgPotassium: 208mgFiber: 2gSugar: 2gVitamin A: 249IUVitamin C: 10mgCalcium: 33mgIron: 1mg
Keyword roasted tomato pasta sauce, tomato basil sauce
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