Perfect Small Batch Cherry Tomato Pasta Sauce Recipe
A simple, flavorful cherry tomato pasta sauce made by roasting whole cherry tomatoes and garlic until jammy and sweet. Perfect for a quiet night in, this sauce comes together with minimal effort and tastes like summer.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Cuisine: Italian
Ingredients
Scale
- 1 pint (about 450g) cherry tomatoes, ripe
- 4–5 large garlic cloves, skin on
- 3 tablespoons extra-virgin olive oil
- 1/2 teaspoon kosher salt (plus more to taste)
- 4–5 fresh basil leaves, torn (plus more for serving)
- 1/4 teaspoon red pepper flakes (optional)
- 6 oz (170g) pasta (short shape like rigatoni, penne, or orecchiette)
- Parmesan cheese for serving (optional)
Instructions
- Preheat oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper or foil.
- Rinse and dry cherry tomatoes. Leave whole. Place on baking sheet with unpeeled garlic cloves. Drizzle with 2 tablespoons olive oil and sprinkle with 1/2 teaspoon kosher salt. Toss to coat.
- Roast for 25-30 minutes until tomatoes are softened, wrinkled, and some have burst. Garlic should be soft when squeezed. Shake pan halfway through; add red pepper flakes if using.
- While tomatoes roast, cook pasta in generously salted boiling water until al dente (8-10 minutes). Reserve 1 cup pasta water before draining.
- Remove baking sheet from oven. Let cool 2 minutes. Squeeze roasted garlic from skins into a large skillet. Add roasted tomatoes and their juices, plus remaining 1 tablespoon olive oil.
- Mash tomatoes and garlic with a fork or potato masher to desired consistency. Stir in torn basil.
- Add drained pasta to skillet. Toss over medium-low heat, adding reserved pasta water as needed to loosen sauce, until pasta is evenly coated (about 1 minute).
- Taste and adjust salt. Serve immediately topped with fresh basil and grated Parmesan.
Notes
Don’t cut the tomatoes before roasting; keeping them whole creates a better texture. Let garlic cool slightly before squeezing to avoid burns. Use pasta water sparingly to emulsify the sauce. For a vegan version, skip the Parmesan or add cashew cream.
Nutrition
- Serving Size: 1 serving (about 3 o
- Calories: 420
- Sugar: 8
- Sodium: 600
- Fat: 18
- Saturated Fat: 2.5
- Carbohydrates: 58
- Fiber: 5
- Protein: 10
Keywords: cherry tomato pasta sauce, small batch, roasted tomato sauce, easy pasta sauce, quick dinner, summer pasta