Roasted Tomato Angel Hair Pasta

This Roasted Tomato Angel Hair Pasta is simple, fresh, and incredibly delicious. 

Majority of people automatically assume pasta is unhealthy, but I can assure you that is not always the case.  Especially this bowl of extreme italian freshness. And plus, carbs are good for us from time to time.

Roasted Tomato Angel Hair Pasta

As most of you know, my husband is Italian and quite possibly the biggest pasta lover of all pasta lover’s. So as you can only imagine, we eat a lot of pasta around our house.  With that being said, he knows good pasta when he sees it. And this dish was a total win in his book (and mine)- he literally gobbled up his entire bowl in minutes and asked me to make it again ASAP.

The prep time is also very minimal and totally do-able on a hectic, time sensitive weeknight- yes. yes. and YES. Simply start by roasting the tomatoes since that takes the most amount of time.  While they are roasting, get the pot of water ready for the pasta, but don’t actually cook the pasta until 10 minutes before the tomatoes are done roasting.  That way, your timing will be perfecto!

Roasted Tomato Angel Hair Pasta

Feel free to add grilled chicken, shrimp, or the protein of your choice to this tasty dish, but it’s definitely not a must. And as always, topping with fresh Burrata is pretty much the best decision you’ll make all day.

Bon appetit!


Roasted Tomato Basil Angel Hair Pasta

  • Author: Lindsay // Tipps in the Kitch
  • Prep Time: 15 mins
  • Cook Time: 40 mins
  • Total Time: 55 mins
  • Yield: 3-4 1x


  • 8 oz Angel Hair Pasta
  • 1 lb grape or cherry tomatoes, sliced in half lengthwise
  • 1 large shallot, finely chopped
  • 3 cloves of garlic, finely chopped
  • 56 T Extra Virgin Olive Oil
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp thyme
  • 1/4 tso oregano
  • 1/4 tsp red pepper flakes
  • 10 fresh basil leaves, rolled tightly and sliced into strips, more for serving
  • Zest and juice of 1/2 lemon
  • 3 T butter
  • 1 c grated parmesan cheese
  • 8 oz fresh Burrata, for topping (optional)


  1. Preheat oven to 350 and line baking sheet with parchment paper
  2. Toss tomatoes with 3 T olive oil, salt, pepper, thyme, oregano, red pepper flakes, shallots, and garlic. Place onto parchment paper, cut side up and roast for 40 minutes until tomatoes are wilted and deliciously roasted. Toss halfway through.
  3. When tomatoes have about 10 minutes left, cook pasta per instructions on package until al dente; strain the pasta and return back to pot. Toss with a little olive oil to keep it from sticking together.
  4. Add Roasted tomatoes to the pasta along with remaining olive oil, butter, basil, cheese, and lemon zest and juice. Gently toss to combine until butter and cheese are melted.
  5. Serve in Bowls topped with fresh basil and burrata.
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