Roasted Tomato Mediterranean Pasta
Roasted Tomato Mediterranean Pasta is made with tomatoes, olives, capers, jarred red peppers, and garlic that roast together, then get tossed with pasta and fresh herbs. The ultimate easy & delicious comfort food!
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Roasted Tomato Mediterranean Pasta is a simple, rustic dish that’s made special with some incredibly flavorful ingredients.
This pasta has some briny flavors from olives and capers, freshness from herbs, and incredible flavors from roasted fresh tomatoes, jarred roasted red peppers, and garlic.
Sometimes I add some jarred Calabrian chili peppers, which are great if you like a little heat!
This pasta is similar to a puttanesca sauce, but made with oven-roasted fresh tomatoes instead of jarred or canned, includes roasted red bell peppers, and doesn’t contain sardines.
If you like the flavors of puttanesca, I think you’ll love this easy recipe!
If you love olives like I do, these Slow Cooker Marinated Olives make the easiest and most delicious appetizer!
Ingredients needed (scroll down to recipe card for complete recipe):
- Grape tomatoes
- Jarred roasted red bell peppers
- Castelvetrano olives
- Kalamata olives
- Capers
- Garlic
- Olive oil
- Fresh parsley
- Fresh basil
- Pasta – I use linguine, but others should work well
- Seasonings – salt, pepper, crushed red pepper flakes
- Parmesan (optional)
- Crushed Calabrian chili peppers (optional)
📍The full recipe with exact ingredient amounts and instructions is on the recipe card at the bottom of the post.
I love that the pasta sauce makes itself right in the baking dish. Just toss your cooked pasta with the roasted ingredients and dinner is done!
This recipe is naturally vegetarian and can be vegan if you don’t add Parmesan cheese.
After everything has roasted, I like to take a fork and smoosh the tomatoes. This releases their liquid and helps create the sauce.
How to serve mediterranean pasta
Because the pasta gets tossed right into the baking dish the tomatoes cook in, it’s great for a family-style presentation where the baking dish is brought to the table and people can help themselves.
Some of our favorite side dishes for this are:
- Air Fryer Ciabatta Garlic Bread
- Salad with roasted garlic vinaigrette or creamy garlic dressing
- Calabrian Chili Garlic Bread
💡Tips & Tricks
- Tomatoes: This recipe was developed using grape tomatoes, which are less watery and thicker skinned than cherry tomatoes. Either should work well in this recipe.
- Olives: I use Castelvetrano because they’re buttery and meaty and Kalamata because they’re salty and briny. Feel free to use what you like best.
Looking for more pasta recipes? Here are some favorites:
- Mushroom Kale Lasagna
- One-Pan Creamy Chicken Tortellini
- Cheesy Spinach Lasagna Roll Ups
- Slow Cooker Nando’s Peri-Peri Chicken Pasta
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Roasted Tomato Mediterranean Pasta
Equipment
- baking dish
- fork
Ingredients
- 1 1/2 pounds grape tomatoes (24 ounces/2 pints)
- 1 (12 ounce) jar roasted red bell peppers drained and chopped
- 1/2 cup Castelvetrano olives rough chopped
- 1/2 cup sliced Kalamata olives
- 1 1/2 tablespoons capers
- 6-7 garlic cloves smashed and rough chopped
- 1/3 cup olive oil
- 16 ounces pasta (we use linguine)
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh parsley
- salt & pepper to taste
- Optional: Parmesan cheese, crushed red pepper flakes, Calabrian chili peppers
Instructions
- Preheat oven to 375℉. Add the tomatoes, roasted red bell peppers, Castelvetrano olives, Kalamata olives, capers, garlic, and olive oil to a baking dish and stir to combine. Roast for 45 minutes. While that cooks, make your pasta according to its package directions.
- After everything has roasted, use a fork to smoosh the roasted tomatoes, which releases their juices and helps create the sauce.
- I like to add about half of the pasta and use tongs to toss it with the roasted ingredients and add more pasta as I go. I don't always use all of the pasta, but it depends on how saucy you like it. Add the basil, parsley and if using, Parmesan cheese, crushed red pepper flakes or Calabrian chili peppers. Toss until everything is well incorporated and taste for needed salt. Enjoy!
Notes
- Olives and capers are inherently salty, so I don’t add salt until after I have tossed the pasta with the roasted ingredients.
- Depending on serving size and how much of the box of pasta you use, this recipe serves between 6-8 people.
- If you like spicy food, a spoonful of jarred crushed Calabrian chili peppers is a delicious addition. Crushed red pepper flakes also work well to add heat, they’re just not as flavorful.
- Without adding Parmesan, this recipe is plant-based and vegan.
- Store leftovers in an air-tight container in the fridge and use within 4 days.
- This recipe was inspired by Jake Cohen’s Briny Pantry Pasta.
If you love the briny flavors of olives and capers, this is for us! It’s a great meat-free meal for any night of the week!