This roasted tomato pasta with feta cheese and basil is a delicious meal that you can cook in less than 20 minutes.
If I ever have an abundance of ripe, in-season cherry tomatoes, I always make this exact recipe. Pasta with roasted tomatoes has been a favorite in my household for years, and this simple version with basil and feta cheese is the perfect compromise between easy and delicious.
Unlike most pasta dishes, this is not creamy or packed with a heavy sauce. Instead, you can taste every ingredient in every bite, and although the dish is simple, it's certainly not lacking in flavor.
This recipe is very similar to my Garlic Basil Pasta, but the addition of roasted plum tomatoes or cherry tomatoes adds a sensational flavor you simply can't beat.
Why you'll love it
- So easy to make
- A great way to use seasonal vegetables
- Quick 20-minute recipe
- Amazing flavors
- Easy to customize to suit your preferences
Spaghetti: Or any other pasta that you like! Penne or tagliatelle are excellent options.
Feta cheese: Added as a topping. Omit it if you prefer.
Red pepper flakes: Adds a little spice to the dish. Optional.
Cherry tomatoes: Amazing sweet tomatoes, and great for roasting.
Basil: Some fresh basil adds a lot of flavor.
Olive oil: Roasted vegetables are always better with some olive oil. You can also use vegetable oil.
Garlic: Roasted garlic is sweet and delicious.
You can find full instructions + ingredient measurements in the recipe card at the bottom of this page
One: Boil spaghetti in salted water according to the package instructions. Drain off excess water.
Two: Meanwhile, place cherry tomatoes and diced garlic on a baking sheet, and cover with olive oil.
Three: Roast at 360 F / 180 C for about 10-15 minutes, or until the tomatoes have developed wrinkles.
Serve the tomatoes and garlic over the spaghetti, and top with crumbled feta cheese, sliced fresh basil and red pepper flakes.
- The exact cooking time can vary depending on several factors. Make sure to keep an eye on the tomatoes.
- Adjust the amount of tomatoes, cheese and basil used to suit your preferences.
- Omit the red pepper flakes for a completely mild version. Add quite a lot of them if you prefer spicy pasta.
- Use a variety of heritage tomatoes to make the dish look even more exciting.
This easy meal is perfect for a simple lunch or dinner. I love to serve roasted cherry tomato pasta in the summer, particularly when I have fresh in-season produce on hand.
To add more flavor to the dish, you can also serve it with Parmesan or freshly ground black pepper on top.
Here are some of my favorite side dishes to pair with it:
Vegan tomato pasta: Omit the feta cheese for a vegan version. You can also try using vegan feta cheese, which can be found in most large supermarkets.
Extra veggies: Add extra diced vegetables, like zucchini or peppers, to the baking sheet and bake them along with the tomatoes. This is a great way to use up any leftover produce.
With protein: Feel free to add roasted chickpeas, canned tuna, or shredded poached chicken for some extra protein. This is a great way to make the meal more filling.
Gluten free: Make sure to use gluten free spaghetti. You can often find this in a designated gluten free or special diet section of supermarkets.
To make this easy meal, you will need a large pot to boil the spaghetti in. I like to use a slotted spoon or colander to drain off the excess pasta water.
You will also need a baking sheet or baking tray covered with parchment paper to roast the cherry tomatoes and garlic.
You can safely store any leftovers in a sealed container in a refrigerator for up to 5 days. Reheat the roasted tomato pasta in a microwave for a few minutes, or serve it cold.
You can also add any other ingredients, and serve any leftovers as a pasta salad. Try adding cold, diced vegetables like radish, spinach, lettuce, cucumber and peppers.
Frequently asked questions
Cherry tomatoes are sweet, and best enjoyed raw or roasted.
Yes, you certainly can, but the olive oil will prevent the tomato skin from becoming dry and leathery. You can alternatively use vegetable oil instead.
You might also like these recipes
- Prawn and Chorizo Pasta
- Spaghetti alla Puttanesca
- Moroccan Sausage Pasta with Chorizo
- Creamy Fajita Pasta with Chicken
- Minced Beef Pasta Bake
- Garlic Basil Pasta
- Chicken and Pesto Pasta
Roasted Tomato Pasta
- 1 pound spaghetti (or other pasta)
- 40 cherry tomatoes
- 4 tablespoons feta cheese
- 2 tablespoons extra virgin olive oil
- 2 tablespoons chopped fresh basil
- 1 teaspoon red pepper flakes
- 4 garlic cloves
- Pre-heat the oven to 360 F / 180 C.
- Boil spaghetti in salted water according to the package instructions. Drain off any excess water.
- Meanwhile, place cherry tomatoes and diced garlic on a baking tray, and cover with olive oil. Bake for 10-15 minutes, or until the cherry tomatoes have developed wrinkles.
- Serve the spaghetti topped with the roasted tomatoes and garlic, crumbled feta cheese and sliced fresh basil on top. Optionally, top with red pepper flakes.
- Omit the red pepper flakes if you want to make a mild version.
- Use in-season, ripe tomatoes for the best results.
- Store any leftovers in a refrigerator for up to 4 days. Reheat them in the microwave, or serve them cold.
Practice safe cooking with these simple tips:
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Always have good ventilation when using a gas stove