Pasta is the ultimate comfort food, and this rigatoni with roasted tomatoes recipe adds a few layers of deliciousness and ease. Did I mention deliciousness?

Fresh, perfectly picked, and fragrant tomatoes oven-roasted with chopped garlic cloves and parsley tossed with al dente rigatoni will bring your love for pasta to an even higher level. Trust me, this pasta dish is calling your name, and you will not be able to resist it.

rigatoni with roasted tomato

Pasta is one of the most go-to recipes, and I am asked daily which is my favorite. I believe that is one of the most challenging answers for me. Which one to pick?

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I am very fortunate that, having spent my summers in Italy and having my mother be Italian, I was exposed to so many delicious plates of regional food.

Traveling to Italy deepened that appreciation. Having a brother who still lives in Italy and brings me regional cookbooks is a huge treat.

This recipe, which you are ready to enjoy, comes from the region of Puglia. Puglia is located in the southern peninsula of Italy, with a beautiful coastline alongside the Adriatic Sea.

Rich in culinary heritage, it offers an array of seafood recipes and unique pasta. Orecchiette is from Puglia, burrata cheese, and the Italian version of paella—tiella.

Shall we start?

In this Article

With a few pantry ingredients, this recipe is easily prepared and perfect for last-minute friends’ drop-ins, late-night dinners, or date nights. The possibilities are endless.

Why you will love this recipe

Easy—This is the easiest recipe you will ever prepare. It will be done effortlessly with a few ingredients already in your pantry.

Pure deliciousness – The slow-roasted tomatoes with the garlic and parsley create a fantastic sauce for your pasta. Light as the natural juices make the perfect sauce.

Even picky eaters cannot resist this dish. Bite-size tender and juicy tomatoes are just perfect.

Party ready – Bring it to your next gathering.

Rigatoni with Roasted Tomatoes served on a plate

Ingredients needed to make this recipe

Rigatoni pasta or any tubular pasta – you need pasta that the sauce can go inside so when you bite into it, you can get more of the flavor.

Tomatoes – fresh, ripe to create the best tomato sauce. Cut them into chunks and ensure that all the natural juices are saved. I cut them in half, then quarter and cut down that quarter to an eight. I leave this up to you, just save the juices.

Olive oil or extra virgin olive oil – to season your tomatoes.

Garlic cloves – chopped with the parsley and once added to the tomatoes the aroma in your kitchen will be short of amazing.

Italian parsley – the best as it will release all the natural oils once in the oven.

Salt and ground black pepper – seasoning that you will need.

Pecorino cheese – sharp and perfect with this pasta.

rigatoni with roasted tomato ingredients

Equipment Needed

Please follow the link to access the product of your preference. I only suggest products that I use and love.

Rimmed baking sheet

Large pot

Cutting board

Chef’s knife and Tomato knife

Cheese grater

Colander

Step by step on how to make these delicious 

With all my recipes, have all your ingredients ready before cutting, chopping, and cooking.

Start with the tomatoes

  • Preheat your oven 350F degrees.
  • Wash and cut into bite size your tomatoes and set aside. Chop together the garlic and parsley.
  • Place the tomatoes in an ovenproof pan and arrange the chunks in a single layer. Sprinkle generously with the chopped parsley and garlic mixture and the olive oil, and season with salt and pepper.
  • Place the tomatoes in the oven to roast. Depending on the oven, they should be ready within 30 minutes. However, to ensure they do not fall apart, as soon as you see them getting softer, they are ready. You do not want them to overcook and disintegrate.
tomatoes on a cookie sheet ready to be roasted

In the meantime, cook the pasta.

  • Bring to a boil a large pot of salted water and cook your pasta according to the package directions for al dente. Reserve a cup of pasta water.
  • Drain the pasta when done, which should be at the same time as your tomatoes are done, and place them in a large serving plate or bowl.

Assembling your dish

  • Add the roasted tomatoes and juices to your pasta and gently stir with a wooden spoon.
  • Serve with fresh grated Pecorino cheese.
rigatoni with roasted tomato on a serving dish

Pro Tips

  • I cut the tomatoes into bite-size chunks, which are much easier to pick up with your fork than tomato slices. They are also much more accessible for little ones to eat.
  • Cook the pasta al dente. Once you blend the pasta and tomatoes, more cooking will occur.

What dishes can you enjoy with these rigatoni oven-roasted tomatoes?

This pasta dish is the perfect “primo piatto” or as a main dish as we would have it here in the States.

True to an Italian lunch or dinner, you may want to enjoy a Tomato, Arugula Salad after that and end your perfect Italian dinner with Affogato al Caffe.

Variations and Substitutions

Tomatoes are abundant this time of year, and you may want to have fun recreating this recipe with cherry or grape tomatoes.

Since they are smaller in size, cut them in half. If you try one of the above, I suggest adding a quarter of a pound more to the recipe.

If you are out of pecorino cheese, you can substitute parmesan cheese.

Add some basil leaves to your pasta at serving time for a more intense flavor.

Rigatoni with Roasted Tomatoes surounded by fresh tomatoes and pecorino cheese

Storing and Reheating

If you are fortunate to have leftovers, you can place them in an airtight glass container and store them in the refrigerator for up to two days.

Bring it back to room temperature to warm it up over medium heat with a few drops of water.

Frequently Asked Questions

What does roasting tomatoes do to the flavor?

Roasting the tomatoes intensifies the flavor and concentrates on the natural sweetness while removing moisture.

Do I need to peel the tomatoes before roasting?

There is no need to peel the tomatoes before roasting them. In actuality, leaving the skin on preserves all the vitamins and minerals that the skin holds.

What is the difference between sun-dried tomatoes and roasted tomatoes?

Both are concentrated and flavorful, however they have different textures and can be used used in different way. Sundried tomatoes are also chewier than roasted tomatoes.

rigatoni with roasted tomato on a fork

If you enjoy this recipe for rigatoni with roasted tomatoes, you may want to try my other recipes.

Broccoli with Lemon Rigatoni Pasta

Roasted Tomatoes- The Perfect 20 Minutes Side Dish

Roasted Parmesan Asparagus – A Simple and Delicious recipe

Oven Roasted Brussels Sprouts with Mustard

VIDEO: COOK ALONG WITH ME

Rigatoni with Roasted Tomatoes

5 from 2 votes
rigatoni with roasted tomato on a serving dish
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4 people
Author: Teana Allen
Pasta is the ultimate comfort food, and this rigatoni with roasted tomatoes recipe adds a few layers of deliciousness and ease. Did I mention deliciousness?
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Ingredients 

  • 1 pound rigatoni pasta , or any tubular pasta
  • 1 pound round tomatoes, ripe
  • 2 clove garlic, peeled
  • 2 tablespoons olive oil
  • 3 tablespoons parsley
  • ¼ cup pecorino cheese, grated
  • salt
  • pepper

Instructions

  • Preheat the oven to 350 °F.
  • Wash and cut the tomatoes into bite-size chunks. Chop the parsley and garlic together.
  • Coat a large baking sheet with 2 tablespoons of olive oil. Arrange the tomato chunks on the sheet, sprinkle with the chopped parsley and garlic, season with salt and pepper, and drizzle with more oil. Bake for about 30 minutes.
  • Meanwhile, cook the pasta in a large pot of boiling salted water until al dente.
  • Drain the pasta and toss with the roasted tomatoes and all their cooking juices.
  • Serve with grated fresh Pecorino cheese.

Notes

PRO TIPS

  • I cut the tomatoes into bite-size chunks, which are much easier to pick up with your fork than tomato slices. They are also much more accessible for little ones to eat.
  • Cook the pasta al dente. Once you blend the pasta and tomatoes, more cooking will occur.

Nutrition

Calories: 531kcal | Carbohydrates: 90g | Protein: 18g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 7mg | Sodium: 90mg | Potassium: 550mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1.223IU | Vitamin C: 20mg | Calcium: 109mg | Iron: 2mg

Cooking Canva provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.

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