Creamy Roasted Tomato Pasta is a cozy, flavor-packed dish that combines the richness of slow-roasted tomatoes with a velvety cream sauce and perfectly cooked pasta. I love how this simple recipe turns everyday ingredients into a satisfying bowl of comfort that tastes like it came straight from an Italian kitchen.
Why You’ll Love This Recipe
I love this recipe because it’s incredibly easy and full of bold flavor without needing a long list of ingredients. The roasted tomatoes bring out natural sweetness and depth, while the creamy sauce adds a luscious finish. It’s meatless, quick to prepare, and works beautifully for both weeknight dinners and special occasions.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Cherry or grape tomatoes
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Olive oil
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Garlic cloves
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Salt and black pepper
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Dried oregano or Italian seasoning
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Pasta (penne, rigatoni, spaghetti, or your favorite)
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Heavy cream or half-and-half
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Grated Parmesan cheese
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Fresh basil leaves
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Optional: red pepper flakes for heat
Directions
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I preheat the oven to 200°C (400°F).
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I spread the cherry tomatoes and whole garlic cloves on a baking tray, drizzle them with olive oil, season with salt, pepper, and oregano, then roast for 20–25 minutes until the tomatoes burst and caramelize.
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While the tomatoes roast, I cook the pasta according to package instructions until al dente, then reserve some pasta water before draining.
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In a skillet, I pour in the roasted tomatoes and garlic (including the juices) and gently mash them.
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I add the cream and a splash of pasta water, stirring to create a sauce.
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I stir in grated Parmesan and let it melt into the sauce.
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I add the cooked pasta, tossing to coat it in the creamy roasted tomato sauce.
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I finish with fresh basil and extra cheese before serving.
Servings and timing
This recipe makes about 4 servings. It takes around 10 minutes to prep and 25 minutes to cook, so I can have this dish on the table in about 35 minutes total.
Variations
Sometimes I blend the roasted tomato and garlic mixture for a smoother sauce. If I want to add protein, grilled chicken, shrimp, or Italian sausage work really well. For a vegan version, I use plant-based cream and skip the cheese or replace it with a dairy-free alternative. I’ve also added spinach or arugula for a green boost.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it gently on the stove or in the microwave, adding a splash of cream or pasta water to bring back the creaminess. I don’t recommend freezing this dish because the texture of the sauce can change.
FAQs
Can I use large tomatoes instead of cherry tomatoes?
Yes, I can chop larger tomatoes into chunks and roast them the same way. Cherry tomatoes just tend to be sweeter and roast faster.
What pasta works best?
I love using short pasta like penne or rigatoni because the sauce clings to the ridges, but spaghetti or linguine also work beautifully.
Can I make it without cream?
Yes, I’ve used full-fat milk or Greek yogurt for a lighter option. The texture will be slightly different but still delicious.
Is this recipe spicy?
Not unless I add red pepper flakes. I like to sprinkle them in for a little kick, but it’s totally optional.
Can I make this ahead of time?
Yes, I can roast the tomatoes and cook the pasta in advance. I just reheat and assemble everything when I’m ready to serve.
Conclusion
Creamy Roasted Tomato Pasta is one of those dishes I turn to when I want something comforting and full of flavor — without spending hours in the kitchen. The sweet roasted tomatoes, rich sauce, and fresh herbs make this pasta a true Italian-inspired favorite that I’ll want to make again and again.
