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Oven-roasted cherry tomato pasta closeup.

Roasted cherry tomato pasta

A creamy pasta with oven-roasted cherry tomatoes. A creme fraiche base meets the tang of perfectly roasted cherry tomatoes and the spiciness of grated pecorino and freshly cracked black pepper. Welcome the warm season with this delicious pasta dish.

Course Main Course
Cuisine Italian
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Author Eva


Roasted cherry tomatoes

  • 300 g cherry tomatoes
  • 4 tbsp olive oil
  • 1/3 tsp salt
  • dried oregano and black pepper

For the pasta dish

  • 250 g pasta
  • 100 g creme fraiche
  • 50 g grated pecorino
  • salt and black pepper to taste


Oven-roasted cherry tomatoes instructions

  1. Clean and halve the cherry tomatoes. Add olive oil, oregano and black pepper and toss. Place seasoned cherry tomato halves on an oven tray lined with parchment paper; do not discard condiment leftovers. 

  2. Roast in the top part of the oven for 20-25 min at 200°C (392°F). Switch the oven settings to broil for the final minutes if the tomatoes are not browned after 15 minutes. 

Pasta recipe instructions

  1. Set a pot of water on the stove. When the water boils, add salt and pasta. Cook according to package instructions. Do not overcook.

  2. When the pasta is ready, drain the water and place pasta back in the pot. Stir in the creme fraiche and the leftover oli mixture from the cherry tomatoes.

  3. At this point the roasted cherry tomatoes should be ready. Plate the pasta and top with roasted cherry tomatoes, grated pecorino and freshly cracked black pepper.