Pasta With Roasted Cherry Tomatoes and Goat Cheese – Simple, Bright, and Comforting

This is the kind of weeknight dinner that feels special without asking much of you. Sweet cherry tomatoes roast until they burst and caramelize, then melt into a silky sauce with tangy goat cheese. Toss it with hot pasta, a splash of starchy cooking water, and a handful of fresh basil.

The result tastes like summer in a bowl, even in the middle of winter. It’s quick, cozy, and easy to tweak based on what you have.

What Makes This Recipe So Good

There’s real magic in how few ingredients you need for big flavor. Roasting concentrates the tomatoes’ sweetness, and goat cheese brings a creamy, slightly tangy body to the sauce.

You don’t need heavy cream, and you don’t need to babysit a pot. The pasta water ties everything together into a glossy, restaurant-worthy finish.

It’s weeknight-friendly: minimal prep, one sheet pan, one pot. It’s versatile: use any pasta shape, add protein if you like, or keep it meatless. And it’s a crowd-pleaser—bright, comforting, and satisfying without feeling heavy.

Shopping List

• Cherry or grape tomatoes (about 2 pints/600–700 g)
• Goat cheese (soft, 4–6 oz/115–170 g)
• Pasta (12–16 oz/340–450 g; short shapes like penne, fusilli, or orecchiette work well)
• Extra-virgin olive oil
• Garlic (3–4 cloves)
• Red pepper flakes (optional)
• Fresh basil (a small bunch)
• Parmesan or Pecorino Romano (optional, for finishing)
• Lemon (zest and juice)
• Kosher salt and black pepper

Step-by-Step Instructions

1. Heat the oven. Set it to 425°F (220°C).

   This hotter temperature helps the tomatoes blister and caramelize.

2. Prep the tomatoes. On a sheet pan, toss the cherry tomatoes with 2–3 tablespoons olive oil, 3 minced garlic cloves, 1/2 teaspoon red pepper flakes (if using), and a big pinch of salt and pepper. Spread them in a single layer.
3. Roast until jammy. Roast for 18–25 minutes, shaking the pan once or twice. You’re looking for burst skins, browned edges, and a bit of sticky tomato juice on the pan.
4. Cook the pasta. While the tomatoes roast, boil a large pot of salted water.

   Cook the pasta until just al dente. Reserve 1 cup of pasta water before draining.
5. Build the sauce base. Transfer the hot tomatoes and their pan juices to a large bowl or the empty pasta pot. Crumble in the goat cheese. Add a splash of pasta water (start with 1/4 cup).

   Stir until creamy and lightly pink.

6. Toss with pasta. Add the drained pasta and toss well, adding more pasta water as needed to loosen and gloss the sauce. It should cling, not clump.
7. Brighten and finish. Add lemon zest and a squeeze of lemon juice to taste. Stir in torn basil leaves.

   Adjust salt and pepper. Finish with a drizzle of olive oil and grated Parmesan if you like.

8. Serve hot. Plate immediately while it’s silky and warm. Extra basil on top never hurts.

Keeping It Fresh

This dish shines right after cooking, when the sauce is velvety and the basil is fragrant.

If you need to make it ahead, store the pasta and sauce together in an airtight container in the fridge for up to 3 days. Add a splash of water or milk when reheating to bring back the creaminess.

Reheating tip: Warm gently on the stove over low heat, stirring often, or use the microwave in short bursts. Add a bit of olive oil and more basil just before serving to revive the flavor.

If you plan to meal prep, keep the roasted tomatoes separate from the pasta and combine right before serving.

The texture stays nicer that way.

Health Benefits

Tomatoes are rich in lycopene, an antioxidant that’s more bioavailable when tomatoes are cooked. Olive oil helps your body absorb those plant nutrients. Goat cheese offers protein and calcium with a tangy taste that’s satisfying in smaller amounts.

Fresh basil brings vitamin K and aromatic compounds that make the dish taste brighter, so you can keep the sauce lighter.

Balanced plate idea: Pair this pasta with a simple green salad and a handful of toasted nuts for extra fiber and crunch. You’ll get a good mix of carbs, healthy fats, and protein without feeling weighed down.

What Not to Do

• Don’t crowd the tomatoes too much. Overcrowding steams them. Use a large pan so they roast and caramelize.
• Don’t skip salting the pasta water. It should taste like the sea.

  This is where the pasta itself gets seasoned.

• Don’t add all the pasta water at once. Add gradually, stirring, until you hit a silky consistency.
• Don’t overcook the pasta. Slightly firm pasta holds up better and absorbs sauce without getting mushy.
• Don’t toss in basil too early. Add it at the end so it stays fresh and aromatic.

Recipe Variations

• Herbed goat cheese swap: Use a garlic-and-herb chèvre for extra flavor. Reduce added garlic slightly to keep balance.
• Add vegetables: Toss in roasted zucchini or blistered asparagus. Fold in baby spinach at the end until just wilted.
• Boost protein: Add grilled chicken, seared shrimp, or a can of chickpeas warmed with the tomatoes.

  Crispy prosciutto crumbles are great too.

• Make it spicier: Add Calabrian chile paste or more red pepper flakes to the tomatoes before roasting.
• Change the cheese: Swap goat cheese for ricotta for a milder flavor, or mascarpone for extra silkiness. A spoon of cream cheese works in a pinch.
• Go gluten-free: Use a sturdy gluten-free pasta and be gentle when tossing to keep it from breaking.
• Lemony lift: Add preserved lemon peel (finely chopped) instead of fresh zest for a deeper citrus punch.
• Crumble crunch: Top with toasted breadcrumbs mixed with lemon zest and olive oil for texture.

FAQ

Can I use canned tomatoes instead of fresh cherry tomatoes?

You can, but the flavor and texture will be different. Cherry tomatoes roast into sweet, jammy bites.

If using canned, choose whole San Marzano tomatoes, drain well, and roast them with olive oil and garlic to concentrate them before mixing with the goat cheese.

What kind of goat cheese works best?

Soft, fresh goat cheese (chèvre) melts smoothly and gives a tangy, creamy sauce. Avoid aged or crumbly varieties here—they won’t blend as easily. If your goat cheese is very firm, let it sit at room temperature while the tomatoes roast.

How do I keep the sauce from getting too thick?

Use the starchy pasta water.

Add it a little at a time while tossing until the sauce is glossy and coats the pasta. If it thickens as it sits, splash in more water and toss again.

Can I make this without dairy?

Yes. Use a dairy-free soft cheese alternative or blend soaked cashews with a bit of lemon juice and salt.

You’ll still get a creamy, tangy base that pairs well with roasted tomatoes.

Which pasta shape is best?

Short, textured shapes like fusilli, penne, rigatoni, or orecchiette catch the sauce and tomato bits. Long noodles work, but you may need more water to get even coverage.

Is the red pepper flakes optional?

Absolutely. They add gentle heat, but the dish is great without it.

You can also serve with chile oil on the table so everyone can customize their bowl.

Can I make it ahead for a party?

Roast the tomatoes and cook the pasta ahead, but keep them separate. Reheat the tomatoes in a skillet, cook the pasta for 1 minute less than al dente, then combine with goat cheese and hot pasta water right before serving. Finish with fresh basil and lemon at the end.

Final Thoughts

Pasta with roasted cherry tomatoes and goat cheese is the kind of recipe you make once and then keep on repeat.

It’s simple, flexible, and full of bright flavor. With a few pantry staples and one sheet pan, you get a creamy, comforting bowl that tastes like it took hours. Keep basil and a lemon on hand, and you’re halfway there any night of the week.