Course | Dinner / Lunch Dish Type | Pasta

Roasted Cherry Tomato Pasta with Creamy Basil & Sun-Dried Tomato Sauce

Rachelle Johnson

Prep 15

Cook 45

Total 1

Blistered cherry tomatoes and soft roasted garlic become a creamy, sun-dried tomato sauce for tender rigatoni. A cup of tomatoes is held back from the roasting pan and folded in whole, giving every bowl little bursts of sweetness. Fresh basil brings a green, fragrant finish; coconut cream makes the sauce silky without dairy.

Rigatoni in creamy roasted tomato sauce with whole blistered cherry tomatoes and fresh basil in a white bowl.

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There is a lovely moment when a pan of cherry tomatoes comes out of the oven: their skins have wrinkled, their juices have gathered at the edges, and the garlic has softened inside its little foil parcel. That is where this pasta begins. Some of those tomatoes become a creamy sauce, while a cup is kept whole for the pleasure of finding a sweet, blistered tomato between forkfuls.

The sauce has a few layers, each with something to offer. Sun-dried tomatoes bring a concentrated tang; tomato paste turns deeper and more savory after a few minutes in the skillet. Coconut cream softens those edges, and fresh basil lifts the whole bowl. It is a generous dinner with a little occasion about it, even when the occasion is simply sitting down together.

A blue platter of creamy roasted cherry tomato rigatoni with whole tomatoes and basil at a sunlit supper table.

One roasting pan, two tomato textures

Give the cherry tomatoes room to blister rather than piling them into a deep dish. Their juices belong in the sauce, so use a rimmed baking sheet and keep those bright little puddles when you transfer the tomatoes. The wrapped garlic can roast alongside them; check that its cloves are soft enough to squeeze out easily before moving on.

Measure the reserved cup after roasting and set it aside. It comes from the original five cups in the recipe. Blend the rest with the garlic and cream, then fold the whole tomatoes in at the end. That small pause gives the finished pasta both a smooth coating and something juicy to bite into.

Let the tomato paste take on color

The skillet step is where the sauce gains its depth. Stir the tomato paste in olive oil over medium heat until its bright red color darkens toward brick red and it smells richly savory. Keep it moving so it colors evenly. The sun-dried tomatoes and oregano need only another minute or two after that.

A splash of vegan dry white wine is an optional variation. The wine-free version is already full of tomato flavor; a little pasta water helps everything come together, and a small squeeze of lemon can add brightness if you want it. If wine joins the pan, choose one confirmed vegan by its producer. Short simmering does not remove all its alcohol.

Creamy sauce, with basil added late

Stir canned unsweetened coconut cream before measuring it. You want a creamy ingredient rather than a sweet coconut cream product or a thin carton drink. Cashew cream is another option from this recipe’s generous little family of variations, with a different flavor and a tree-nut allergen to consider.

Blend warm ingredients cautiously in a blender intended for them, allowing steam to escape according to the appliance instructions. Once the sauce returns to the skillet, let it simmer gently. The basil goes in after the pasta is coated, keeping its fragrance fresh and green against the mellow roasted garlic.

Choose pasta with a good place for the sauce to settle

Rigatoni gives the sauce ridges to cling to and hollow centers to wander into. This version uses gluten-free vegan rigatoni; follow the package timing and taste a piece near the end of cooking. Gluten-free pasta can move quickly from firm to soft, so let its texture lead you.

Reserve some cooking water before draining. Add it a little at a time when tossing rather than pouring it all in at once. The aim is a silky coating, with the whole tomatoes folded through gently. A few basil leaves are a lovely finish, and a little vegan Parmesan or nutritional yeast is welcome if you enjoy it.

A generous bowl today, a little sauce for tomorrow

Serve the pasta warm while the sauce is glossy and the whole tomatoes are still distinct. A crisp green salad or simply dressed cucumber makes a fresh companion. Set the serving bowl in the center of the table and let the roasted tomatoes do most of the decorating.

For an easier evening, make the sauce ahead and cook the pasta when you are ready to eat. Cool and refrigerate the sauce promptly, keep it covered at 40°F or colder, and use it within three days. Finished pasta keeps for three to four days in the refrigerator, though its texture is best fresh. Reheat with a little water as needed. Our food storage guide has more practical help for making good use of the next day’s portion.

There’s always room at our table.

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