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One-Pan Tomato Butter Pasta

Servings 6
Cook Time 1 hr 20 mins


  • 9x13 baking dish


  • 3 pints ~30 ounces cherry tomatoes (I use sungolds)
  • 1 tablespoon olive oil
  • 1 teaspoon sugar
  • 1 1/2 teaspoons kosher salt divided
  • 1/4 teaspoon ground black pepper
  • 4 garlic cloves smashed
  • 1/2 pound 8 ounces any tubular pasta
  • 3/4 cup hot water as hot as your sink will go
  • 1 stick 8 tablespoons unsalted butter
  • 1/2 cup grated parmesan. cheese


  • Preheat over 425 degrees F.
  • Toss tomatoes, olive oil, sugar, 1 teaspoon salt, pepper, and garlic in a 9x13 baking dish and cover with foil.
  • Roast for 45 minutes.
  • Remove from the oven and place the pasta over top in an even layer. Smash it down into the tomatoes and add the hot water. The pasta should be covered in water so add a bit more if needed. Add the stick of butter right in the center of the pan. Season with the remaining 1/2 teaspoon of salt. Cover with foil again (TIGHTLY - otherwise the pasta will get crunchy, not tender) and cook for another 30 minutes.
  • Remove foil, stir in the parmesan, and cook for another 10 minutes, or until the sauce thickens and the pasta is totally tender.
  • Stir for about 20-30 seconds, until the butter and tomatoes, and cheese combine into a sauce. Taste. Stir in more salt if needed.
  • Garnish with parm and pepper and DIG IN!
Course: Main Course
Cuisine: Italian