Have you ever tried roasting tomatoes? They make a pasta sauce that is out of this world! For a spring-time dinner, I roasted asparagus right along with cherry tomatoes to make this roasted cherry tomato and asparagus pasta!
Cherry tomatoes are among the sweetest tomatoes. Roasting them concentrates and caramelizes that sweet juicy flavor. It is my new favorite way to enjoy cherry tomatoes!
I grow cherry tomatoes in my garden every summer. I have enjoyed them stewed down into a jam, on top of pizza, and fresh on salads, or pasta. I can’t believe it has taken me so long to try roasting them!
To round out this dish, I added a garlic white wine sauce with herbs de provence. It adds that extra bit of sublte savoriness that brings this mere pasta and veggies dish over the top!
Variations to the Roasted Cherry Tomato and Asparagus Pasta recipe:
- I used thick spears of asparagus so that they would roast at the same rate as the cherry tomatoes. If your spears are thin, you may want to add them later in the cooking process so that they don’t burn!
- I get my herbs de provence from a local herb farm. If you have trouble finding it or don’t stock it in your pantry, Italian seasoning will do as well!
- Try ravioli or tortellini in place of the bow tie pasta for a more indulgent meal!
- 1 pint cherry tomatoes, cut in half
- 2 cups of 1 inch chopped asparagus (washed and trimmed)
- 1 TBS olive oil
- ½ tsp salt, divided
- 8 oz bowtie pasta
- 4 garlic cloves, minced
- 2 TBS olive oil or butter
- ⅓ cup white wine
- ¼ tsp black pepper
- ½ tsp herbs de provence
- Preheat the oven to 425 F.
- Cover a large baking sheet with parchment paper. Toss cherry tomatoes with ½ TBS olive oil, and asparagus with the other ½ TBS olive oil. Spread out the cherry tomatoes while leaving the asparagus close to promote even roasting. Sprinkle with ¼ tsp salt.
- Roast in the preheated oven for 17 minutes, or until starting to caramelize.
- Meanwhile, cook pasta according to package directions.
- In a skillet, melt butter and add garlic. Cook until the garlic turns golden brown. Mix in white wine and stir well. Mix in remaining ¼ tsp salt, black pepper, and herbs de provence. Simmer until thick, 5-7 minutes.
- Toss pasta with roasted veggies and white wine sauce. Serve.
Seriously – this is my kind of comfort food. I could eat a version of this all summer long!
I completely agree, swap out the asparagus for what ever is in season! Green beans, zucchini, bell pepper, you name it!
I love pasta salads this time of year for EASY meals (and leftovers are perfect to bring to work for lunch!!)… Love the added roasted tomatoes! 🙂
Yes! Easy light meals are my favorite in summer too! Thanks Chelsey!
I love the roasted tomatoes and asparagus! Great additions!
Thank you!
Roasted tomatoes are one of my most favourite things – and perfectly paired with pasta. This looks delicious.
Thanks Nina! Tomatoes and pasta are perfect together, aren’t they?!
Roasting tomatoes adds so much flavor. This sounds absolutely delicious!
I love roasting tomatoes, too! Thanks Kaleigh!