Sweet roasted tomatoes highlight this roasted tomato pasta recipe. Make a quick and easy roasted tomato pasta the whole family will love in under 15 minutes!
Summer tomatoes are still crawling from my garden in Arizona. I love fresh tomatoes, so I made a quick and easy roasted tomato pasta today. Pasta is tossed with roasted tomatoes and other vegetables for a simple meal. This roasted tomato pasta recipe is so tasty, with minimal effort involved!
Some of the most flavorful meals are based on the combination of flavors in the whole-foods ingredients. In this roasted tomato pasta recipe, the fresh vegetables that roast together creates depths of flavor, that this pasta recipe doesn't need a sauce.
- Pasta: I chose a bag of vegetable whole-grain spiral pasta. I love the bright colors and shape of the noodles because the ridges capture the flavors of the roasted vegetables.
- Red Onions: Roasting red onions takes the onions from bitter and spicy to mild and caramelized, almost sweet.
- Artichoke Hearts: I buy quartered artichoke hearts in water or brine. If in brine, I rinse them before roasting.
- Kalamata Olives: Kalamative olives are almost sweet and fruity. But they still have the sharpness you associate with olives in general. Roasted, they take on incredible depth.
- Grape Tomatoes: I chose multi-colored grape tomatoes from my garden. Don't cut them in half; instead, leave them whole for roasting.
- Tofu Feta Cheese: I make my own tofu feta cheese. It gives the pasta additional flavor and creaminess.
- Capers: The taste of a caper is reminiscent of the lemony tang and saltiness of green olives, but with a smack of floral tartness all their own. Because they're packed in brine, capers also boast a bold salty, savory flavor.
- Red Pepper Flakes: A small amount of red pepper flakes brings a depth of flavor to a pasta dish. However, if you are sensitive to spice, omit this ingredient. Or add less than the amount indicated in the recipe and adjust for personal preference.
- Salt/Pepper: Salt and pepper enhance all the flavors in a recipe.
- Italian Seasoning: Italian seasoning is the blend of herbs present in Italian seasoning, usually consisting of basil, oregano, rosemary, thyme, and marjoram, with other herbs and spices sometimes making an appearance.
Recipe Ingredient Substitutions
- Choose any type and shape of pasta. I suggest a whole-grain option for the healthiest option. Or, try gluten-free pasta.
- I like shallots as a substitute for red onions, but white onions also work.
- Asparagus is an excellent substitute for artichoke hearts.
- Try black or green olives instead of Kalamata olives.
- Cherry tomatoes are the closest exchange for grape tomatoes.
- Vegan feta cheese options are available at the grocery store in the whole-foods refrigerator section if you don't want to make your own. Or, skip this option.
- Chopped green olives are often substituted for capers in recipes.
- Cayenne or paprika can be used instead of red pepper flakes.
- Make your own Italian seasoning blend with basil, oregano, rosemary, thyme, and marjoram.
Preparing the Recipe
- Begin by preparing the roasting ingredients. Combine the whole tomatoes, sliced red onions, Kalamata olives, capers, and seasonings.
- Since I don't cook with oil, I rely on the moisture in the artichokes, capers, and olives for the seasonings to stick to the ingredients.
- Then, toss the ingredients in the bowl together and transfer them in a single layer to a baking sheet prepared with a silicone baking mat or parchment paper.
- In the meantime, prepare the pasta according to the package instructions. Generally speaking, pasta requires 10-13 minutes, depending on the size and type of noodle.
- The vegetables, however, only take 7 minutes to roast.
- Once the pasta is cooked and drained, add the roasted vegetable mixture and toss it together.
- Then, add the optional tofu feta cheese. Another great option, if you don't have tofu feta cheese, is vegan parmesan cheese.
Oven-roasted tomatoes are much more concentrated and intense in flavor, making them useful in many ways (lots of ideas below). And, as I said earlier, when you can't eat winter tomatoes, roast them for a much tastier option. In addition, research shows that cooking tomatoes come with extra health benefits.
The larger the tomato, the longer they take to cook. For example, grape tomatoes take only 7 minutes, whereas cocktail, Roma, or plum tomatoes roast for 30 minutes. Cheery tomatoes take 15-20 minutes.
The tomatoes become wonderfully jammy and intensely flavorful when roasted.
- Cut the vegetables the size of the tomatoes so they cook at the same rate; this, however, does not apply to the olives or capers. They hold up well, roasting with the other vegetables.
- Roast the tomatoes until the skins begin to wither but do not burst.
- Cut quartered artichoke hearts in half to make them bite-sized similar to teh other ingredients.
- Timing is everything. Preheat the oven and prepare the vegetables, but wait to put them in the oven until the noodles are halfway done.
- I used tofu feta cheese, but vegan parmesan tastes great with the combination of flavors.
- This roasted tomato pasta recipe lasts up to 5 days in the refrigerator and is easy to reheat leftovers in the microwave.
Try this quick and easy roasted tomato pasta recipe. You will love the combination of flavors! Delicious!
Other Suggested Vegan Pasta Recipes
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Roasted Tomato Pasta
- 2 cups uncooked pasta (8 ounces)
- 10 ounces grape tomatoes (leave them whole)
- 1 15 ounce can artichoke hearts, quartered in water, drained. Cut in to bite-sized pieces.
- ½ cup thinly sliced red onions
- 2 Tablespoons capers
- ½ cup Kalamata olives, sliced in half
- ½ cup tofu feta cheese
- ½ teaspoon red pepper flakes
- 1 teaspoon salt
- 1 teaspoon fresh ground pepper
- 1 Tablespoon Italian seasoning blend
- Preheat the oven to 425 degrees.
- In a bowl, combine whole tomatoes, onions, cut artichoke hearts, olives, capers, and seasonings.
- Stir to combine and coat the vegtables with seasoning.
- Prepare a baking sheet with a silicone baking mat or parchment paper.
- Transfer seasoned vegetables to the baking sheet in a single layer.
- Set aside.
- Cook pasta according to the package instructions.
- When the pasta is half done, place the vegetables into the oven and roast them for 7 minutes.
- Drain the pasta and transfer to a large bowl .
- Add the roasted vegetable mixture to the cooked pasta.
- Stir to combine.
- Add to individual bowls or plates.
- Sprinkle with tofu feta cheese (optional).
- Leave the tomatoes whole. If using larger tomatoes, adjust the cooking time. The tomatoes are done when their skins begin to crinkle and brown but do not burst.
- Cut teh artichoke hearts into bite-sized pieces. Unfortunately, even the quartered size is too big.
- Leave the artichokes, olives, and capers moist from their brine; do not dry them before adding to the tomatoes and onions.
- I used tofu feta cheese or try vegan parmesan cheese as an alternative.
- Roasted tomato pasta will stay fresh in the refrigerator for up to 5 days.
Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂