Roasted Burst Tomato Pasta

Get ready for a fresh and vibrant pasta dish that’s perfect for warm weather! This Roasted Burst Tomato Pasta combines juicy cherry tomatoes, tender broccolini, and a light olive oil sauce for a delicious, easy-to-make meal that can be served warm or at room temperature and makes great leftovers! 

As an experienced home chef, I’m always experimenting and trying out new, simple flavor combinations. It’s how I won an episode of Dinner Budget Showdown! These accidental recipes always happen when I play around with fresh, seasonal ingredients and let my creativity flow in the kitchen. My best meals come from using what I have on hand, keeping simple flavors in mind, along with a little bit of luck! 

This burst tomato pasta is a perfect example of one of those “happy accidents.” I still love eating pasta no matter what time of the year it is, so in the summer, it makes sense to develop a warmer weather pasta dish with a lighter “sauce,” using good quality olive oil and burst cherry tomatoes as the stars of the dish.

The combination of juicy, roasted tomatoes, tender broccolini, and al dente pasta creates a fresh meal with vibrant flavors and is perfect for serving when it’s hot out. Plus, with so many ripe delicious tomatoes in season, why not put them to use? 

Burst Tomatoes In The Oven

Burst tomatoes are one of my favorite ways to add a pop of flavor to meals! Essentially, they’re cherry tomatoes that have been roasted until they split open and release their delicious juices. To do this, simply toss the tomatoes in a bit of olive oil, salt, and pepper, then roast them in the oven at 425 degrees for about 20 minutes until the skins start to burst and break open. When combined with pasta, those burst tomatoes create a light, juicy sauce that coats the pasta perfectly, making every bite flavorful and fresh without being heavy.

Enjoy this easy pasta dinner at a BBQ or poolside with a crusty piece of garlic bread, or add steak, shrimp, or chicken! It also goes perfectly well on a hot day with a cool Hugo Spritz, or a glass of White Sangria!

Why You’ll Love This Recipe

• Great way to use summer tomatoes: This dish highlights the peak flavor of fresh, ripe summer garden tomatoes.
• Not a heavy pasta dish: The light olive oil sauce keeps this pasta dish from feeling too heavy, making it perfect for warmer months.
• Uses simple, fresh ingredients: With just a handful of ingredients, this recipe relies on fresh, seasonal produce.
• Quick and easy to make: It comes together in under 30 minutes, making it great for busy weeknights.
• Versatile: You can easily add your favorite vegetables to customize the dish to whatever you have on hand.
• Delicious hot or room temp: Enjoy it warm right after cooking or cold as a refreshing pasta salad the next day.

Ingredient Notes

• Short Pasta (orecchiette, bowties, medium shells) – Though you can use your favorite pasta, these pasta shapes hold the sauce well and add texture to each bite.
• Olive Oil – Gives the dish a rich, smooth base for the light sauce and helps roast the tomatoes so they burst properly.
• Cherry Tomatoes – Bursting with natural sweetness and juice, they create a fresh sauce that is light and flavorful.
• Salt & Pepper – Balances and enhances the flavors of the other ingredients.
• Chopped Garlic – Adds a warm, aromatic garlic flavor to the dish that pairs well with the tomatoes.
• Broccolini – Brings a slight crunch and earthy flavor, complementing the sweet tomatoes and savory pasta.

Step By Step Instructions

Roast the tomatoes: Preheat the oven to 425F. In a large baking dish, toss the olive oil, tomatoes, salt, pepper, and chopped garlic until well coated. Roast for 20 minutes while you cook the pasta.

Boil the pasta: Bring a large pot of water to a boil, then add 1-2 tablespoons of salt for flavor. Add the pasta and cook according to the package directions for 9-11 minutes until al dente. 

Cook the broccolini: After 20 minutes of roasting, remove the baking sheet from the oven and add the chopped broccolini to the mixture. Toss with tongs until everything is combined, then roast for an additional 10-12 minutes or until the broccolini becomes tender and the tomatoes are bursting. 

Assemble the dish: Remove ½ cup of pasta water and set aside. Drain the cooked pasta and pour it into a large mixing bowl. Add the entire contents of the roasted veggies on the sheet pan into the bowl. Toss the cooked pasta with the vegetables and add reserved pasta water if needed or to loosen up the mixture. Serve warm or at room temperature. Enjoy! 

Expert Tips

• Use high-quality olive oil for better flavor since it forms the base of the sauce.
• Chop the broccolini into bite-sized pieces for even cooking and easy mixing with the pasta.
• Mix the pasta with the tomato mixture while both are still hot to help the sauce cling to the pasta.
• Add reserved pasta water gradually to achieve the desired sauce consistency without making the pasta too watery.

Customize It

• Add grilled chicken or shrimp to make it even heartier.  
• Sprinkle freshly grated Parmesan or Pecorino Romano cheese on top to enhance the dish with a rich, salty finish. 
• Stir in fresh basil or parsley at the end for more herbal freshness and added color. 
• Add in red pepper flakes to the roasting mixture to give the dish a spicy kick and depth of flavor. 
• Substitute the broccolini with asparagus or zucchini to change up the vegetable profile. 
• Add a handful of toasted pine nuts or walnuts for an added layer of crunch and nutty flavor. 

Storing & Freezing

Storing: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Let the pasta cool completely before sealing.

Freezing: Add cooled pasta into a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight before reheating.

Reheating: Reheat the pasta in a skillet over medium heat with a splash of olive oil or reserved pasta water until warmed through. You can also microwave it in a covered dish, stirring occasionally.

Print