Roasted Cherry Tomato, Bacon, Parmesan Pasta

Falls harvest is plentiful with sweet Cherry Tomatoes. This dish is perfect! Adding pieces of rotisserie chicken of diced ham would also be excellent.


  • 1 pound or about – 4 cups cherry tomatoes, cut in half or left whole
  • 8 garlic cloves, peeled and cut in half
  • 1/4 cup extra virgin olive oil
  • 1 teaspoon dried basil
  • 1/2 teaspoon kosher salt
  • 2 teaspoons sugar
  • 1/4 teaspoon hot pepper flakes (opt)
  • 1/4 teaspoon ground pepper
  • 1 pound of your favorite pasta
  • 1/4 cup chopped fresh parsley or 1 teaspoon dried parsley flakes
  • 1/2 cup freshly shaved parmesan cheese
  • 4 to 6 slices of crisp bacon crumbled over the top


  1. In a bowl toss sliced tomatoes, garlic, oil, basil, salt, sugar, hot pepper flakes and ground pepper.
  2. Place in a 9 X 13 metal cake pan or broiler proof baking dish and roast at 450°F for approximately 15 minutes. Tomatoes should be softened and garlic tender.
  3. Remove the dish with the tomatoes from the oven and preheat the broiler. Broil the tomatoes just until brown and blistered in spots, about 3 minutes. Remove from the broiler.
  4. Meanwhile while tomatoes are in the oven, Cook pasta in a pot of salted boiling water until just tender but still a bit firm to bite.
  5. Drain and return pasta to pot.
  6. Add garlic tomato mixture and parsley, tossing to coat.
  7. Transfer the pasta to a large serving dish.
  8. Sprinkle generously with freshly grated Parmesan cheese over the top. Romano or Asiago is also excellent.
  9. Crumble crisp bacon over the top.
  10. Serve with crusty toasted garlic bread or breadsticks