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Roasted Cherry Tomato Sauce that covers pasta.

Parpardelle Pasta with a Roasted Cherry Tomato Sauce

Teri & Jenny
Use up those cherry tomatoes before they go bad! Our Pappardelle Pasta with a Roasted Cherry Tomato Sauce is delicious and easy to make. You can even freeze this sauce to use it when you are ready. 
5 from 3 votes
Prep Time 15 mins
Cook Time 1 hr
Total Time 1 hr 15 mins
Course dinner
Cuisine Italian
Servings 5
Calories 467 kcal



  • 1 ½ pounds cherry tomatoes, halved
  • 1 tablespoon thyme, minced
  • 1 garlic clove, lightly smashed
  • 2 tablespoons extra virgin olive oil
  • 1 (28 ounce) can whole tomatoes with the juices
  • 1 cup basil, roughly chopped
  • 2 tablespoons oregano, minced
  • ½ cup red wine
  • 1 pound fresh parpardelle pasta


  • 2 tablespoons basil, chopped


  • Preheat oven to 350°F.
  • Bring a large pot up to a boil.
  • Season with a generous amount of salt and add pasta. Stir.
  • Cook until al dente, about 4 to 5 minutes for fresh pasta and 8 to 10 for dry.
  • Drain, reserving ½ cup of pasta water, and gently toss pasta with olive oil. Set aside.
  • Place the cherry tomatoes, thyme, garlic and olive oil onto a baking sheet and toss together.
  • Roast in the oven for 20 minutes, or until soft and lightly caramelized.
  • Pour half of the cherry tomatoes into a small bowl and set aside.
  • Pour the remaining cherry tomatoes into a blender with the canned tomatoes, basil and oregano. Season with salt and pepper and puree until smooth.
  • Pour the mixture into a saucepan and stir in the red wine.
  • Simmer for 20 to 30 minutes. Season with salt and pepper.
  • Toss the sauce, pasta and pasta water together and finish with remaining roasted tomatoes and chopped basil. Serve warm.


Serving: 1gCalories: 467kcalCarbohydrates: 82gProtein: 15gFat: 7gSaturated Fat: 1gSodium: 249mgPotassium: 876mgFiber: 7gSugar: 10gVitamin A: 1247IUVitamin C: 49mgCalcium: 129mgIron: 5mg
Keyword pasta recipe, pasta sauce, tomato pasta
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