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This deliciously light pasta is a Pugliese dish typical in Foggia, Italy. Tomato gratin-style cherry tomatoes covered with flavored breadcrumbs then baked in the oven to soften and tossed with pasta! This is perfect for an easy weeknight dinner that can be served with dinner rolls and a light salad.
I need to start researching Italian recipes more often because this pasta was so good! It’s like a tomato gratin style pasta with texture from the breadcrumbs and the sweetness from the tomatoes. Cherry tomatoes are juicier than grape tomatoes, so roasting them allowed them to release they’re juices to create the sauce with once tossed. I added a tiny bit of pasta water and more parmesan after tossing the pasta. This recipe was a hit!
How to make Pasta con Pomodori Gratinati
This pasta is super easy to make. All that’s required is roasting the tomatoes and breadcrumbs, boiling pasta, then tossing them all together. You can bring this to a dinner party, serve it as a summer dinner, or make this on the regular in your dinner rotation! (Full ingredient amounts and complete instructions are available in the recipe card down below).
- Cherry Tomatoes: These small, round little tomatoes are the juiciest due to their water content. They are also sweeter, so it was a perfect choice. You can use grape tomatoes or chopped San Marzano tomatoes. You will need to peel the San Marzano tomatoes if you choose to use them.
- Breadcrumbs: I used plain breadcrumbs. You can use Italian Seasoned breadcrumbs, or make your own breadcrumbs!
- Garlic, Fresh Parsley, Grated Parmesan: To season the breadcrumbs with. You’ll need to save some on the side for garnishing.
- Rotini, or any pasta: It’s traditionally made with bucatini according to tasteatlas.com, but I decided to use rotini since it works best with light pasta dishes such as this one. You can use any pasta you want!
- Extra Virgin Olive Oil, Salt, Pepper
Preheat the oven to 350F. Slice the cherry tomatoes in half. Combine together the garlic, breadcrumbs, parmesan, and parsley. Line a baking sheet with aluminum foil, spread the cherry tomatoes onto the baking sheet and sprinkle with the breadcrumb mixture. Drizzle with olive oil and bake for 20-25 minutes. When you put the tomatoes in, cook the pasta according to package directions for al dente and reserve 1/4 cup of the pasta water. Once the tomatoes are ready, toss with the pasta, 1 tbsp parmesan cheese, and reserved pasta water. Garnish with the remaining breadcrumbs, or toss in with the pasta.
Tips & FAQs:
- Storage: Keep in an airtight container in the fridge for up to 5 days.
- What kind of tomatoes can be used besides cherry tomatoes? Cherry tomatoes are sweeter and juicy due to their high water content. You can use grape tomatoes or chopped San Marzano tomatoes. You will need to peel and seed the San Marzano tomatoes if you choose to use them.
- How to peel San Marzano tomatoes: Bring a pot of water to a boil. Cut a shallow X on the bottom of the tomato. Blanch the tomatoes by quickly boiling them in the hot water, which helps to loosen the skin from the flesh, and then shock them in an ice bath. Peel the skin off of the tomatoes, then chop and seed them.
- Gluten-Free option: You can use gluten-free breadcrumbs and gluten-free pasta for this.
Want the recipe? Click print below! Let me know how it came out for you by tagging me on Instagram (@missravenskitchen) and using #missravenskitchen! Follow my Facebook page for updates as well! Let me know if I need to tweak anything.
Pasta con Pomodori Gratinati (Tomato Gratin Pasta)
Ingredients
- 12 oz rotini, or other pasta
- 12 oz cherry tomatoes, halved
- 3 tbsp plain breadcrumbs
- 2 1/2 tbsp fresh parsley, chopped
- 3 garlic cloves, finely chopped
- 2 tbsp grated parmesan cheese, divided
- 1 tsp salt
- 1/2 tsp black pepper
- Extra virgin Olive Oil
Instructions
- Preheat the oven to 350F.
- Spread the halved cherry tomatoes on a baking sheet lined with aluminum foil. Sprinkle with salt & pepper.
- Mix together the breadcrumbs, parsley, garlic, and 1 1/2 tbsp parmesan in a small bowl, then sprinkle 2/3 of it onto the cherry tomatoes. Reserve the remaining breadcrumbs.
- Bake for 20-25 minutes, or until the tomatoes are softened and the juices have been released. Cook the pasta after you place the tomatoes in the oven. Cook the pasta to al dente according to package directions, reserving 1/4 cup of pasta water.
- Toss the tomatoes with the pasta, reserved pasta water, and 1 tbsp parmesan cheese. Serve with the remaining breadcrumbs garnished on top and drizzle with olive oil.
Notes
Storage: Keep in an airtight container in the fridge for up to 5 days.
What kind of tomatoes can be used besides cherry tomatoes? Cherry tomatoes are sweeter and juicy due to their high water content. You can use grape tomatoes or chopped San Marzano tomatoes. You will need to peel and seed the San Marzano tomatoes if you choose to use them.
- How to peel San Marzano tomatoes: Bring a pot of water to a boil. Cut a shallow X on the bottom of the tomato. Blanch the tomatoes by quickly boiling them in the hot water, which helps to loosen the skin from the flesh, and then shock them in an ice bath. Peel the skin off of the tomatoes, then chop and seed them.
Gluten-Free option: You can use gluten-free breadcrumbs and gluten-free pasta for this.
Nutrition Facts
Calories
404.13Fat (grams)
5.84 gSat. Fat (grams)
1.1 gCarbs (grams)
73.61 gFiber (grams)
3.85 gSugar (grams)
4.89 gProtein (grams)
13.69 gSodium (milligrams)
685.37 mgCholesterol (grams)
1.63 mgThe nutrition information provided is an estimate and will vary based on cooking methods and the brands of ingredients used.
Miss Raven's Kitchen 
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