Dylan and I have found our new favorite weeknight meal, and this is it: Gluten-Free Penne Pasta with Roasted Cherry Tomatoes. It will knock your socks off!
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Before I go into detail about this recipe, there's something VERY important you should know, and it bears repeating.
I hate tomatoes.
To be fair, (cue Letterkenny singsong), I hate raw tomatoes. They make me gag. I've been sneaking them off my plate and onto my best friend Kristen's for the last 20+ years.
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 might even love them!
For the gluten-free pasta in this dish, I recommend penne from Banza, which is chickpea-based, or Jovial, which is brown rice. Both are available on Thrive Market, where I buy gluten-free products for less than grocery store prices. Learn more about Thrive & how you can save big!
Here's how to make this tasty dinner of pasta with parmesan and roasted cherry tomatoes!
Looking for another way to make this recipe? Try combining it with spinach pesto for another delicious option!
Gluten-Free Penne With Roasted Cherry Tomatoes
Gluten-Free Penne With Cherry Tomatoes
Gluten-Free Pasta with creamy parmesan cheese and roasted cherry tomatoes. A winner!
Ingredients
- 12 ounces gluten-free pasta, like Banza
- 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!)
Instructions
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!
Notes
Parmesan Cheese
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!
Cherry Tomatoes
You can use fewer cherry tomatoes if you like. But I think the more the merrier.
Nutrition Information
Yield 3 Serving Size 1Amount 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.
For more gluten-free pasta dishes, check out this turkey bolognese sauce, fettuccine alfredo, and macaroni and cheese!
What's your favorite weeknight pasta dish?
Let me know in the comments!
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