Pasta with roasted tomatoes isn’t just pasta—it’s sweet, caramelized, and bursting with concentrated flavor that elevates every bite. Forget soggy, bland noodles; this dish turns humble tomatoes into the star. Ready to make weeknight dinner feel like a sun-soaked Italian escape?
How to Make a Delicious Pasta Meal with Roasted Tomatoes & Fresh Mozzarella
Penne with roasted tomatoes and fresh mozzarella is a simple, flavorful dish that shines in any kitchen. This recipe combines sweet, caramelized tomatoes with creamy mozzarella for a comforting yet fresh pasta experience.
Roasting the tomatoes intensifies their natural sweetness and adds depth to every bite. Fresh mozzarella melts slightly over the warm pasta, creating a luscious texture that pairs perfectly with the tender penne.
This dish is quick to prepare, making it ideal for weeknight dinners or casual gatherings. You can customize it with fresh basil, garlic, or a drizzle of olive oil to further enhance the flavor.
It’s a vegetarian-friendly recipe that satisfies both taste and presentation. The combination of roasted tomatoes, melted mozzarella, and al dente penne creates a balance of textures that will keep everyone coming back for seconds.
Penne with roasted tomatoes and fresh mozzarella also makes a beautiful addition to your recipe collection for meal prep or entertaining. Pair it with a crisp salad or a slice of crusty bread, and you have a complete, satisfying meal. This pasta recipe is simple, fresh, and full of flavor—perfect for anyone craving an easy, delicious Italian-inspired dish.
Penne Pasta with Roasted Tomatoes and Fresh Mozzarella
Ingredients
- ¾ pound penne pasta
- 6 Roma plum tomatoes halved
- olive oil extra virgin
- 6 ounces fresh mozzarella cheese small ball
- 10 broccoli florets
- 2 tablespoons pine nuts
- salt & pepper to taste
- 8 basil leaves chopped finely
- red pepper flakes optional
Instructions
- First step is to bring a large pot of water to boil to cook the pasta and pre-heat the oven to 375ºF.
Prep and Roast the Tomatoes
- While the water and oven are heating up, cut the tomatoes in half length-wise and place them cut-side down on a cookie sheet lined with aluminum foil. I like to spray a little Pam to keep the tomatoes from sticking. Drizzle a little extra virgin olive oil on top of each tomato half.
- Place the tray in the oven and roast for approximately 20 - 30 minutes. When the tomatoes are done, turn off the oven and leave them in the oven to stay warm until needed.
Prep the Rest of the Ingredients
- As soon as the water comes to a boil, start the pasta and cook until al dente*.
- While the tomatoes are roasting, get everything else ready to go. Chop up the basil leaves and dice the mozzarella cheese into ½ inch cubes. Save a little of the basil leaves and mozzarella for garnishing at the end.
- Wash and trim the broccoli florets off the stem and steam. Try putting them in a colander over the boiling pasta to steam.
Put It All Together
- When the pasta is done, drain it and transfer to a large serving bowl.
- Combine the rest of the ingredients (except for the reserved basil and mozzarella) with the pasta, season with a little salt and pepper and finish with some of your best extra virgin olive oil. You know, the stuff you don't cook with but save for drizzling on Caprese salads.
- Taste and adjust seasoning with salt and pepper, to taste.
- Serve in shallow bowls and top with some of the reserved basil, pine nuts and mozzarella. Serve immediately with some Red Pepper Flakes on the side for those who like it a little spicy.
Notes
Cooking Tips for Penne with Roasted Tomatoes and Fresh Mozzarella
Prep Everything First – Chop the basil, dice the mozzarella, and trim the broccoli before the pasta cooks. It makes assembling the dish much smoother.
Roast Tomatoes Cut-Side Down – This helps them caramelize evenly and prevents sticking. A little cooking spray on the foil works wonders.
Use Quality Olive Oil – Drizzle your best extra virgin olive oil over the finished pasta for flavor. Reserve the everyday oil for cooking.
Cook Pasta Al Dente – Slightly firm pasta holds up better when mixed with roasted tomatoes and mozzarella.
Steam Broccoli Efficiently – Place a colander over the boiling pasta pot to save time and dishes while steaming.
Keep Tomatoes Warm – Leaving roasted tomatoes in the turned-off oven keeps them at the perfect temperature without overcooking.
Reserve Garnishes – Set aside a few basil leaves and mozzarella cubes to sprinkle on top for a fresh, beautiful presentation.
Adjust Seasoning Last – Taste and tweak salt and pepper after mixing everything. Roasted tomatoes and cheese add natural flavor.
Add a Touch of Heat – Serve red pepper flakes on the side so everyone can control the spice level.
Serve Immediately – Fresh mozzarella tastes best slightly melted over warm pasta—don’t let it sit too long.
Roasted Tomatoes
Roasted tomatoes are a culinary delight that transforms the humble tomato into a rich, flavorful ingredient. The roasting process intensifies the natural sweetness of the tomatoes, concentrating their flavors and adding a subtle smokiness.
This method involves cooking tomatoes in an oven at a high temperature, typically around 400°F (200°C), often with a drizzle of olive oil, a sprinkle of salt, and a few herbs like thyme or rosemary.
The versatility of roasted tomatoes makes them a staple in various dishes. They can be used as a base for soups and sauces, adding depth and complexity to the flavor profile. Roasted tomatoes also serve as a delicious topping for bruschetta, providing a flavor that pairs wonderfully with garlic and fresh basil. Additionally, they can be mixed into pasta dishes, used as a pizza topping, or included in salads for an extra layer of taste.
Not only do roasted tomatoes enhance the flavor of dishes, but they also offer nutritional benefits. They are rich in vitamins A and C, potassium, and antioxidants like lycopene, which is more readily absorbed by the body when tomatoes are cooked. Roasted tomatoes are a simple yet transformative ingredient that elevates everyday meals.
Add Some Sausage
Adding sausage is a fantastic way to add protein and deepen the flavor of this recipe. Here’s a step-by-step guide on how to prep and incorporate it:
Choosing the Sausage
Italian sausage (mild or spicy) works best. You can use links or bulk sausage (casings removed).
Chicken or turkey sausage is a leaner option if you want a lighter meal.
Prep and Cooking
Cook Separately – Before combining with pasta, cook the sausage in a skillet over medium heat.
For links: Slice into ½-inch pieces or remove the casing and crumble.
Cook until browned and fully cooked through (internal temp ~165ºF for poultry, ~160ºF for pork).
Optional Flavor Boost – Sauté with a little garlic or shallot while browning for extra depth.
Incorporating into the Recipe
Once the pasta is drained and in the serving bowl, toss in the cooked sausage along with roasted tomatoes, steamed broccoli, and mozzarella.
Drizzle with olive oil and season with salt and pepper, then toss gently to combine.
Reserve a few sausage pieces to place on top as a garnish for presentation.
Serve immediately, topping with basil, pine nuts, and optional red pepper flakes.
Pro Tip: If you like a little smoky flavor, roast the sausage alongside the tomatoes in the oven for the last 10–15 minutes (if using pre-cooked or sliced sausage).
