Dylan and I have found our new favorite weeknight meal, and this is it: Gluten-Free Penne Pasta with Roasted Cherry Tomatoes.
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About This Penne With Cherry Tomatoes Recipe
Before I go into detail about this recipe, there's something VERY important you should know, and it bears repeating. I
hate tomatoes. Okay, they are growing on me.
To be fair, (cue Letterkenny singsong), I don't really like raw tomatoes. I've been sneaking them off my plate and onto my best friend Kristen's for the last 20+ years. (Update: As of October 2022, I am slowly introducing raw tomatoes into my diet. Right now I hide them in tacos, but I'm GETTING there!)
But roasted tomatoes are a whole new ball game - especially roasted cherry tomatoes!
When you roast cherry tomatoes, as in this recipe, the tomatoes become even sweeter and taste amazing. The texture is much softer due to the roasting, and they pack a ton of flavor in a small package. With some olive oil, garlic, salt, and pepper, they are out of this world good. I've discovered that I do, in fact, like roasted tomatoes. I LOVE them.
Ingredients For Gluten-Free Penne With Cherry Tomatoes
-Gluten-free pasta of your choice (I like Jovial, Barilla)
-Cherry tomatoes, rinsed and dried
-Minced Garlic (Fresh or Jarred)
-Sea salt & fresh cracked pepper to taste
-Freshly grated parmesan cheese
How To Make This Recipe
First, you'll mix your cherry tomatoes with olive oil, salt, pepper, and minced garlic, until it's all coated. Then you'll pour this onto a baking sheet or jelly roll pan and roast in the oven so the tomatoes can release their juices and soften. After about 20-25 minutes, they should be wrinkly and lots of juices should be in the pan. You'll add the tomato and garlic mixture to your cooked gluten-free pasta and lots of freshly grated parmesan cheese, and voila!
Tips For Making This Recipe
Grate your parmesan cheese by hand, and use the real stuff. You'll want it to say "Parmeggiano Regiano" on the side in big letters. Pre-grated cheese have anti-caking agents that can make the cheese not melt as nicely. You want the real deal for this recipe - trust me. Don't use the sprinkle cheese, as Dylan calls it (the canned powdered parmesan) or pre-shredded parmesan. You want good quality parm here for the best results! You can usually find a block of it available in the deli area of your supermarket. It will be more expensive, but it will last you a while, and the taste and quality are fantastic.
How To Serve This Recipe
We serve this recipe as written but definitely add extra freshly grated parmesan when serving. This recipe would also go great with a green salad, like this strawberry & avocado salad, or some fresh garlic bread made gluten-free on the side!
Looking for more gluten-free pasta dishes?
You can't go wrong with spaghetti and meatballs. It's a classic!
Have another vegetarian pasta dish with penne alla vodka.
Do you have a ton of cherry tomatoes to use up? Try it in this burst cherry tomato spaghetti.
Love pesto but don't have any basil? Try this spinach version, which goes perfectly over penne or rotini!
Try gluten-free pad thai, with rice noodles and flavors right from Thailand.
Here's how to make this tasty dinner of pasta with parmesan and roasted cherry tomatoes! If you love this recipe, please leave a comment! Thank you!
Gluten-Free Penne With Roasted Cherry Tomatoes
- 12 ounces gluten-free pasta, like Jovial, Barilla
- 1 lb cherry tomatoes, rinsed and dried
- 1 heaping tablespoon minced garlic
- 2 tablespoon olive oil, divided
- Sea salt & fresh cracked pepper to taste
- ¼ cup grated FRESH parmesan cheese (or more!)
Preheat oven to 375 degrees Fahrenheit. Bring a pot of water to a boil and season with salt.
Place the cherry tomatoes on a jelly roll pan (a baking sheet with sides) and pour 1 tablespoon olive oil over the top. Using clean hands, mix and distribute so the olive oil coats all of the tomatoes. Add 1 tablespoon minced garlic and using a spoon now, mix. Season with sea salt and fresh cracked pepper. Roast in the oven for 20 minutes, stirring halfway, until the tomatoes burst and wrinkle.
While the tomatoes are in the oven, cook your gluten-free pasta to package directions. Grate your parmesan cheese.
Drain pasta when cooked, then put back into the pot. Add other 1 tablespoon olive oil (or butter, for richness). Toss in tomatoes and grated parmesan and stir. Add more parmesan when serving. Enjoy!
Don't use pre-grated cheese! We never buy pre-grated cheese because it has extra thickening agents to make it last longer. While it might take longer, the best way to go is to use fresh, whole cheese and grate it yourself. Better taste, better texture, and better end result. Trust me!
You can use fewer cherry tomatoes if you like. But I think the more the merrier.
Nutrition InformationYield 3 Serving Size 1
Amount Per Serving Calories 291Total Fat 12gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 9gCholesterol 7mgSodium 352mgCarbohydrates 40gFiber 8gSugar 4gProtein 7g
The nutrition information on each recipe card is provided as a courtesy and for your convenience. The data is calculated by Nutritionix. You are encouraged to make your own calculations based on your ingredients and preferred nutritional facts calculator. While I try to make sure they are accurate, I cannot guarantee the accuracy of these calculations.
What's your favorite weeknight pasta dish?
Let me know in the comments!