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Roasted Cherry Tomato Pasta with Gremolata

Creamy Roasted Cherry Tomato Pasta is tangy, herby, and coated in a quick and simple garlicky pasta sauce for maximum fresh flavor. Minimal ingredients and prep required. Vegan, Gluten-Free option.
Course Main
Cuisine American
Diet Vegan
Method Oven, Stovetop
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4 people
Calories 324kcal
Author Caitlin Shoemaker


For the Roasted Tomatoes:

For the Pasta:

  • 8 ounces dry pasta (I prefer longer shapes)
  • 2 tablespoons extra virgin olive oil
  • 3 cloves of garlic minced
  • ½ cup grated dairy-free parmesan optional

For the Basil Gremolata:

  • 1 cup loosely packed basil
  • Zest of 1 small lemon 1/2–1 teaspoon
  • 1 small clove of garlic finely grated
  • Salt to taste


  • Roast the Tomatoes: Preheat the oven to 400F. Add the sliced tomatoes to the baking sheet and sprinkle the Italian seasoning, salt, and black pepper on top. Drizzle generously with olive oil on top and toss well.Roast on the top rack of the oven for 30 minutes.
  • Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, according to the package instructions. Save 1 cup (235 ml) of the pasta water before draining and setting aside. Drain the pasta, but do not rinse it.
  • Make the Sauce: Warm the olive oil in a large sauté pan over medium heat. Add in the garlic and sauté for 1 to 2 minutes, until it starts to turn golden. Then add in 1/2 cup (118 ml) of the pasta water and the parmesan (if using) and stir. Once the mixture begins to simmer, add in the pasta and the roasted tomatoes. Mix until everything is evenly tossed; if the sauce is too thick for your liking, add in additional pasta water to taste. Season with additional salt and pepper, if desired.
  • Gremolata: Toss the basil with the lemon zest, garlic, and a pinch of salt in a small bowl to quickly form the gremolata. Mix half of the gremolata into the warm pasta and save the remainder for topping.
  • Serve: Divide the pasta into serving bowls, then top with the remaining gremolata and serve warm. This dish is best enjoyed fresh, but leftovers will keep in the fridge for up to 4 days.


  • Gluten-Free: Use gluten-free pasta to make this recipe gluten-free
  • Tomatoes: I like to use cherry tomatoes for this recipe, but you could also use grape tomatoes or cut up larger tomatoes into 1” pieces before roasting.


Calories: 324kcal | Carbohydrates: 47g | Protein: 8g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 726mg | Potassium: 161mg | Fiber: 3g | Sugar: 2g | Vitamin A: 323IU | Vitamin C: 2mg | Calcium: 42mg | Iron: 1mg