Penne With Roasted Cherry Tomatoes Recipe (2024)

I make this often. I include 4-5 cloves of garlic, chopped finely, to the halved grape tomatoes, a Tablespoon of balsamic vinegar and occasionally red bell pepper. I roast at 375 for about 40 minutes and serve with fresh basil and grated cheese. It ALWAYS gets compliments.

I don't understand why the NYT recipes always slather otherwise healthy meals in olive oil or butter. I get that it tastes great that way but for those of us on diets (most of us, I'd wager) many recipes work just fine cutting back on the oil. @Sam Sifton, can there be a side note included on creative ways to lighten up some of these recipes?

I added basil and garlic to the tomatoe mixture.I also omitted the extra olive oil when tossing the pasta together with the veggie mix.

Used a colander full of heirloom cherry tomatoes and 3/4 of a box of pasta. Added a head of garlic and then a large handful of basil when I added the cooked pasta. Feed 4 for dinner & tasted like summer :-)

Simply divine. This is a favorite dinner party dish. I serve it as a starter, and use red, yellow, and purple cherry tomatoes. The extra bit of color really improves the presentation on the plate.

A tad confused...the recipe says "Drain pasta and add to casserole. Place over medium heat". For clarity, are you adding the pasta to the casserole in the casserole dish and then placing the casserole dish over the stove top on medium heat?

Amanda is referring to a casserole that can handle stovetop heat – like an enamelware casserole - but if you're tossing the pasta with the roasted tomatoes while they're still hot, it's probably not necessary to apply any additional heat. Just dump the hot, drained pasta into the casserole with the roasted tomatoes, toss, add oil, seasoning et voila. We'll update the recipe to clarify.

I prepared this dish, after adjusting for quantities, for myself on a weeknight. I kept strictly to the list of ingredients given, and their combination, without addition, yielded one after another gratifying mouthful. Served with a respectable Chianti and accompanied with a simple green salad, this dish left me satisfied for the rest of my evening. I wish readers as much.

Sorry, 1/2 lb. penne does not feed 4 people.

I'm with Pierre — when I read an introduction that stresses the simplicity of a signature dish and advises using the best quality ingredients, I discern a very precise intention: here, to provide a perfect minimalist vehicle for the dazzling tart-sweetness of summer-ripe cherry tomatoes — they speak for themselves. A recipe just below is "Penne with Tomatoes, Garlic & Basil". If that's what you want, why subvert the pure elegance of *this* dish with extraneous flavors? Make *that* instead.

I make this often. I include 4-5 cloves of garlic, chopped finely, to the halved grape tomatoes, a Tablespoon of balsamic vinegar and occasionally red bell pepper. I roast at 375 for about 40 minutes and serve with fresh basil and grated cheese. It ALWAYS gets compliments.

Add some garlic & use more tomatoes, less olive oil

I love this easily adaptable recipe. I altered it as follows: 1) I minced 3 large garlic cloves and put them on the bottom of the casserole dish under the tomatoes; 2) I used a little under 1/4 cup of olive oil--plenty; 3) I sprinkled dried oregano over the tomatoes before roasting. I always save pasta water but really never end up needing it. I cook the pasta very al dente. I mix different colored cherry tomatoes. Absolutely delicious--truly like a restaurant chef made it, and not me!

Add sliced shallots to the tomatoes along with a good dash of balsamic vinaigrette.

I love this dish. It used to be a 'Friday night special' when I was growing up. Cherry or grape or other tiny tomatoes were not prevalent in the markets back when so mama used cut up fresh tomatoes, as I have often done. I do add some grated garlic to the tomatoes before roasting them, and add julliened basal when I toss in the macheroni. Goes well with our own casalinga vino. Casalingo also means home made, or from the kitchen, meaning it is not a commercial product

Enjoyed this although preparation took a bit longer than anticipated. I think the breadcrumbs would have added some nice texture but I was out of the prepared variety and short on bread in general, so I left them out. I also cut back considerably on the oil. I think I used only two tablespoons of garlic and herb flavored olive oil and cut some fresh basil to sprinkle on at the table. Served with a nice salad and small roll. Have leftovers in the freezer to enjoy for another day.

Amazing.Added an eggplantUpped the olive oil by 1-2 TGarlic clovesBalsamic vinegarFresh basil leaves before serving

I only make this recipe in the summer, using sungold tomatoes from my garden (okay, occasionally I add a larger tomato - also from the garden - cut into similar-sized pieces). It is absolutely perfect as written, though I tend to prefer 1/4 of olive oil instead of 1/3 and often add a garlic clove, crushed through a press. Doesn’t need basil, balsamic, or anything else, just beautiful tomatoes. I look forward to making it all year.

This dish is delicious and so easy to prepare. Don't bother with standing the cherry tomatoes cut side up. It matters not.) I typically add a few smashed garlic cloves and use panko instead of bread crumbs. Any kind of pasta will do. You can also skip the pasta and serve as an appetizer with a nice, crusty bread. Yum.

This is a very simple pasta dish, but every time I serve it, everyone loves it. I like to serve it over a scampi style shrimp, sautéed chicken thighs or breasts or with Italian sausage for guests

I’m not sure what I did wrong (possibly not adding herbs and garlic as others suggested) but this was extremely bland and uninspired. A rare NYT miss.

I doubled the recipe. I had so many tomatoes,I didn’t lay halved side up. Used a large dish and added as other cooks suggested garlic (5 big cloves since I doubled it), added 1/3 cup olive oil and red pepper flakes. Stirred it all up, put the cheese and bread crumbs on top. As others suggested also put a large handful of chopped basil in it after it came out of the oven. Didn’t need the reserved pasta water. This would make a great traveling recipe. Easy to get ingredients,easy and so good

I love this recipe. I might add some garlic next time as some suggest, but it's not needed. Made as is it's perfectly flavorful, tart, bright and creamy. I'm going to make this again and again, especially once my garden has it's own tomatoes growing. So easy, too.

I made this last night for my son and I. I doubled it, we both had seconds and enough for lunch today. It was delicious! My new favourite NYT recipe! Not to mention, it is easy and fairly quick. And even though it didn't need it, I did add 6 whole cloves of garlic in with the tomatoes, as my son loves them and also some pancetta on the top. It was amazing for lunch too - I had to stop myself from moaning in delight as I ate it! Seriously!

I made this while visiting my family who live on the Canary Islands. Because their grocery store did not carry pecorino romano, I substituted Grana Pedano (already grated). This dish was loved by all ages, from 2 & 1/2 years to 66.

This was amazingly good even with February grocery store cherry tomatoes.

It's good but like other commenters I think it would be better with some garlic and basil.

This is a simple and delicious dish. The breadcrumbs and grated cheese really enhance this recipe.

Just delicious. It’s a basic recipe worthy of your own customization. I used feta instead of pecorino. Added chopped fresh basil and a sprinkle of red pepper flakes 1/3 cup of oil is more than necessary. I used something less than 1/4 cup. This will make a regular appearance at our dinner table.

This is absolutely delicious and very easy to do, thank you!!