Roasted Tomato & Grape Pasta

Roasting grapes beside cherry tomatoes is a playful Italian-inspired twist that turns fruit jammy and savory at once. Their caramelized juices coat short pasta with lemon, basil, oregano, and pecorino for an easy sheet-pan dinner.

Serves 4 · 12 min prep · 25 min cook

Estimate for one serving

• 520 cal
• 16g protein
• 78g carbs
• 18g fat
• 3g fiber

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Ingredients

• 12 oz short pasta such as rigatoni or penne
• 2 cups halved red and green seedless grapes
• 2 cups cherry tomatoes
• 1 large thinly sliced shallot
• 4 smashed garlic cloves
• 1/4 cup olive oil
• 1/2 cup packed fresh basil leaves
• 1 tbsp chopped fresh oregano
• 1 tsp lemon zest
• 1 tbsp lemon juice
• 1/2 cup grated pecorino Romano cheese
• 1.25 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 tsp red pepper flakes

Instructions

1. 1Preheat the oven to 425°F. On a large sheet pan, toss the halved grapes, cherry tomatoes, sliced shallot, and smashed garlic with most of the olive oil, salt, pepper, and red pepper flakes.
2. 2Roast 18–22 minutes, shaking once, until tomatoes collapse, grapes wrinkle and caramelize at the edges, and everything smells sweet and jammy.
3. 3While the vegetables roast, bring a large pot of well-salted water to a rolling boil and cook the pasta until just shy of al dente, reserving a generous cup of starchy pasta water before draining.
4. 4Transfer the hot roasted grape-tomato mixture to a wide skillet or the empty pasta pot over medium heat, lightly mashing some tomatoes and grapes with a wooden spoon to release juices.
5. 5Add the drained pasta and a splash of pasta water, tossing vigorously so the starch emulsifies with the olive oil and fruit juices into a glossy sauce.
6. 6Stir in the remaining olive oil, lemon zest, lemon juice, and most of the grated pecorino until the pasta is evenly coated and silky.
7. 7Tear in the fresh basil and oregano, toss once more, and loosen with extra pasta water if the sauce looks tight.
8. 8Taste and adjust salt and pepper; the sweet grapes should balance the bright tomato and salty cheese.
9. 9Divide into warm bowls, shower with remaining pecorino and a few whole basil leaves, and serve immediately while the pasta is steaming.