Healthy Meals by June Gray

Baked Tomato Pasta

Baked Tomato Pasta
It is incredible how one little ingredient can make such a difference to a dish. For today’s recipe that ingredient is tomatoes. Roast tomatoes to be precise. A really easy dish that will allow you to create a low fat restaurant quality meal with out a lot of fuss and bother. I served this to a couple of Italian friends and they were full of praise. To me when I make a recipe and I can see my friends genuinely enjoy it that is all the recommendation I need. This recipe serves enough to feed four adults so modify the portions accordingly if you are feeding more or less. If you haven’t cooked with roasted tomatoes before I just know you are going to be pleasantly surprised. Add some fresh parmesan and garlic into the mix and this recipe is to die for. Buon Appetito!


  • 1 pound spaghetti
  • 2 pounds cherry tomatoes (about 6 cups)
  • 6 cloves garlic, smashed
  • 3 tablespoons olive oil, plus more for serving
  • kosher salt and black pepper
  • 1/2 cup chopped mixed fresh herbs (such as basil, parsley, and chives)
  • shaved Parmesan, for serving


  1. Heat oven to 400° F. Cook the pasta according to the package directions. Drain and return it to the pot.
  2. Meanwhile, on a rimmed baking sheet, toss the tomatoes, garlic, 2 tablespoons of the oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
  3. Roast the tomatoes, tossing once, until they begin to burst, 20 to 25 minutes.
  4. Toss the pasta with the tomatoes, herbs, and remaining tablespoon oil.
  5. Serve with the Parmesan and additional oil if so desired.