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Simple Roasted Sungold Cherry Tomato Pasta

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This Simple Roasted Sungold Cherry Tomato Pasta transforms sweet Sungold tomatoes into a naturally rich, flavorful sauce with roasted garlic, fresh basil, and Parmesan cheese. It’s an easy, elegant pasta dish that’s perfect for showcasing fresh seasonal ingredients.

Ingredients

  • 2 pounds Sungold cherry tomatoes
  • 12 ounces pasta (spaghetti, linguine, penne, or rigatoni)
  • 3 tablespoons olive oil
  • 4 garlic cloves
  • 1/4 cup fresh basil leaves, chopped
  • 1/2 cup freshly grated Parmesan cheese
  • 2 tablespoons butter (optional)
  • 1/4 teaspoon crushed red pepper flakes (optional)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions

  1. Preheat the oven to 425°F (220°C).
  2. Place the Sungold cherry tomatoes and whole garlic cloves on a baking sheet. Drizzle with olive oil and season with salt and black pepper.
  3. Roast for 20 to 25 minutes until the tomatoes burst and become lightly caramelized.
  4. Meanwhile, cook the pasta according to the package directions until al dente, reserving 1/2 cup of pasta water before draining.
  5. Gently mash some of the roasted tomatoes with a spoon to create a rustic sauce.
  6. Toss the cooked pasta with the roasted tomatoes, garlic, chopped basil, and butter if using.
  7. Add reserved pasta water as needed until the sauce coats the pasta evenly.
  8. Finish with freshly grated Parmesan cheese and crushed red pepper flakes if desired. Serve immediately.

Notes

  • Add grilled chicken or shrimp for extra protein.
  • Stir in fresh mozzarella pearls, goat cheese, or burrata for a creamier finish.
  • Add spinach or arugula just before serving until wilted.
  • Sprinkle toasted pine nuts over the pasta for added crunch.
  • Store leftovers in the refrigerator for up to 4 days and reheat with a splash of water or olive oil to refresh the sauce.

Nutrition

Find it online: https://thefamilycooking.com/simple-roasted-sungold-cherry-tomato-pasta/