Delicious roasted cherry tomato with mozzarella and tagliatelle

A rich and creamy pasta dish that is a satisfying, meat-free, lunchtime or midweek dinner winner.
roasted cherry tomatoes with mozzarella and tagliatelle
Roasted cherry tomato with mozzarella and tagliatelle.

The humble cherry tomato is a genuine meal-time wonder. This juicy little ball of goodness has great versality, seamlessly shifting from cold ingredient to cooked – depending on what your mood is.

Foods such as tomatoes contain lycopene which may help with prostate enlargement and may also have a protective effect over prostate cancer. Tomatoes are also rich in lutein, which is great for protecting the eye against light-induced damage, and are also bursting with beta carotene, vitamin C and potassium. It is strange to think that little more than 200 years ago the fruit was thought to be poisonous.

This recipe for roasted cherry tomatoes with tagliatelle is great when you cannot be bothered to cook. Roasting the tomatoes is a great trick for injecting a real burst of intense flavour, which is perfectly complemented by the gooeyness of the melting mozzarella!


  • Tagliatelle – allow around 100g per person (120g if fresh pasta)
  • 1 punnet of cherry or baby tomatoes – minimum 24
  • 4 cloves of garlic
  • 3 spring onions
  • 2 tbsp green olives
  • 2 tbsp black olives
  • 5 tbsp fresh basil
  • 250g of soft mozzarella
  • 3 tbsp olive oil
  • Salt and pepper to taste
roasted tomatoes

Roasted cherry tomato with mozzarella and tagliatelle method

Heat the oven to 170°. Add your tomatoes to a large roasting dish, give a liberal glug of olive oil and put in the oven for 10 minutes. While they are having their skins singed, take the garlic and give a good smash with the flat side of your knife – just enough to break open the cloves. Reduce the heat to 160°, toss in the garlic and leave for a further 40minutes.

Meanwhile slice the spring onions, chop the olives and basil. Rip or chop the mozzarella into bite-sized chunks. Place all these ingredients in a bowl, add the olive oil and season with salt and pepper.

Heat a large pan of salted water and add the tagliatelle. Cook according to preference or pack instructions depending on whether you like it well done or al dente.  

Drain the pasta and remove the tomatoes from the oven. Mix all your ingredients together in the roasting tin being sure to coat the pasta ribbons in the rich and sweet intensity of the roasted tomato juices. Throw the torn mozzarella and basil leaves over the top and return to the oven or stick under the grill until the cheese begins to bubble.

Serve immediately on warmed plates.

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Tags: , , , Last modified: August 23, 2023

Written by 3:07 pm Food & Drink