Farmers Market Roasted Tomato Pasta with Garlic Breadcrumbs
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Farmers Market Roasted Tomato Pasta starts with oven roasted sweet cherry tomatoes. We’ll use garlic cloves that we roast along with the tomatoes to flavor the breadcrumbs then top the pasta with it along with tons of basil and fresh burrata!
Just here to remind you that tomatoes and basil are what summer is all about. Have you seen how they’re taking over the weekend market stalls, grocery stores, and if you’ve got a green thumb, your garden? While we’re on the topic, what do you call it when you have the exact opposite of a green thumb? Black thumb? Yes, let’s go with that; that’s what I have. So excuse me while I grab an insane amount of tomatoes + basil from my parent’s place because apparently, that particular gene certainly did not carry over.
Friends, meet the latest addition to our pasta family: roasted tomato pasta. It’s seriously a thing of beauty! Those gorgeous cherry tomatoes that summer is all about from your garden/ farmers market/ grocery store are getting put to good use in this pasta dish that has even my tomato-hating husband just a tad bit excited. And seriously, that like, never happens!
And if you aren’t convinced, here, come take a closer look:
See those good looking heirloom beauties right there? Something magical happens to them when you drizzle them with a few glugs of olive oil, throw in a few whole cloves of garlic — with the skin on, season them generously with salt and pepper, and then let them just roast up and get all wrinkly in the oven. But hang on to those roasted garlic cloves because we’re going to do something extra special with them. First, they add aroma to the tomatoes as they cook and then, the magic happens.
That first bite: the juices from the tomato come bursting out, and you can feel the love of that olive oil throughout the dish, the scent of roasted garlic is buried deep inside of those juicy, sweet, ripened tomatoes. It’s a shame I can’t roast tomatoes like these all year round because I certainly would put them on everything. They’re sweeter than candy.
Not that you should need any more convincing because seriously tomato+basil flavored anything is a language we all speak and are quite fluent in, but if you’re still looking for another nudge, this roasted tomato pasta recipe has just eight ingredients and is really about enjoying the natural flavors of these home-grown ingredients.
What you won’t find in this recipe is heavy pasta sauces, butter, overpowering spices, or meat. I wasn’t kidding when I said we’re highlighting just a few key ingredients here! This roasted tomato pasta is all about letting the natural flavors of summer shine bright with a side of fresh, creamy burrata. It’s cheese, no justification needed. ??♀️
Let’s talk about how we build the flavors:
1.) the tomatoes! We’re going to let them roast just long enough for them to start to shrivel just a tiny bit (kinda like what happens when we’re in a warm bath for 5 minutes too long). That’s what we’re looking for here, friends. And don’t you toss out that olive oil from the tomatoes, we’re going to use every last bit of that.
2.) pasta! Use whatever shape you like! Pappardelle, tagliatelle, farfalle are just a few options. Season the water liberally before you add the pasta.
3.) garlic breadcrumbs!(!!) <– because one doesn’t do it justice. Okay, so remember those cloves of garlic you were supposed to hang on to? We’re going to mince the garlic and add it to a splash of olive oil in a skillet and toast some panko with it. THIS IS NOT A DRILL. This is garlic flavored breadcrumbs that get sprinkled onto your pasta. Am I even making sense anymore? Garlic. Bread. Crumbs. RUN, don’t walk to your kitchen!
4.) Assemble: That olive oil/tomato juice concoction is going to get tossed with the pasta first, almost like a sauce but more like a light coating. Then we’re going to top it with all those beautiful roasted tomato nuggets of goodness follow it up with handfuls of julienned basil, and liberally sprinkle with those garlic breadcrumbs and a nice torn piece of burrata.
Get a little bit of everything in each bite and sit back and let your mouth have this experience. The roasted tomatoes are juicy and tangy, yet sweet and delicate in flavor. The breadcrumbs lend lots of crispy, garlicky flavors which are bold and abundant. Basil gives this pasta recipe tons of fresh, earthiness and the creamy burrata nicely rounds it all out leaving a silky, luxurious flavor to the roasted tomato pasta.
Thankfully tomatoes + basil are still in season for at least the next month or two because this little, roasted tomato pasta sure needs to go on the menu a few times before tomato season is over. I’m not ready to let this one go just yet.
Make this till you use up every last tomato. You won’t regret it!
P.S. For my protein lovers: you can serve this with grilled chicken on the side. And my personal favorite, a poached egg on top because that would only make this dish that much better.
- 1 1/2 pounds cherry tomatoes (any color)
- 1/4 cup + 1 tablespoon olive oil
- salt and pepper
- 6-8 whole garlic cloves (skin intact)*
- 8 ounces of pasta (pappardelle, tagliatelle, farfalle, etc.)
- 1/2 cup panko breadcrumbs
- 1/4 cup parsley, chopped
- a big bunch of basil, julienned
- burrata, for serving
- Position a rack in the center of the oven and preheat the oven to 425ºF. Heat a large pot of boiling water for the pasta.
- Tomatoes: Add the cherry tomatoes to a baking dish along with the garlic cloves, drizzle with olive oil, and sprinkle generously with salt and pepper. Toss the tomatoes until they are evenly coated with the olive oil. Roast for 8-12 minutes or until the tomatoes start to wrinkle and blister a bit. Season the water for the pasta generously, cook the pasta according to package directions while the tomatoes roast, and drain. Remove the tray from the oven, let cool a bit.
- Garlic breadcrumbs: When cool enough to handle, remove the skin from the garlic and mince the garlic finely. Place a skillet over medium heat. Add the minced garlic and the last tablespoon of olive oil. Push the garlic around the pan for 15 seconds, so the flavors infuse into the oil. Add the breadcrumbs and push them around to coat evenly with the olive oil. Let the breadcrumbs toast for 4-5 minutes or until they become a light golden brown color, season with a pinch of salt. If the breadcrumbs and garlic start browning too quickly just lower the heat. Remove the skillet from heat, add the chopped parsley and stir.
- Assemble: Add the drained pasta to a large serving dish. Add just the juices from the roasted tomatoes and toss so the pasta is coated evenly, season with additional salt and pepper as desired. Top with the roasted tomatoes, and basil. Add the breadcrumbs to individual portions or if serving family style, right before serving. A wedge of burrata goes on top of each serving. Enjoy!
- I used 6 cloves of garlic, and it was a good amount of garlic, if you're a mega garlic fan, you can bump it to 8.
- You can serve this with poached eggs on top or with a grilled chicken breast on the side or tossed into the pasta a well!
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