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Bowl of roasted tomato lentil pasta with rigatoni, blistered cherry tomatoes, green lentils, and fresh basil on a wooden table

Roasted Tomato Lentil Pasta

Roasted tomato lentil pasta is a weeknight staple built on blistered cherry tomatoes, cooked green lentils, and short pasta tossed together with garlic and olive oil.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 520
Ingredients Method Notes

Ingredients
  

For roasting
  • 500 g cherry tomatoes halved
  • 6 garlic cloves unpeeled
  • 4 tbsp extra virgin olive oil divided
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 1 tsp dried oregano
  • 0.25 tsp chili flakes optional
For the pasta and lentils
  • 200 g green lentils dry, rinsed
  • 300 g short pasta (rigatoni or penne)
  • 750 ml vegetable broth or water for cooking lentils
  • 1 tsp salt for pasta water
  • 120 ml reserved pasta cooking water set aside before draining
  • 20 g fresh basil leaves torn
  • 30 g Parmesan or vegan alternative optional, to serve

Method
 

Roast the tomatoes
  1. Heat the oven to 200 C / 390 F.
  2. Place halved cherry tomatoes and unpeeled garlic cloves on a rimmed sheet pan.
  3. Drizzle with 3 tbsp olive oil, sprinkle with salt, pepper, dried oregano, and chili flakes if using.
  4. Toss to coat, then spread in a single layer cut-side up.
  5. Roast for 25 to 30 minutes until the tomatoes are blistered and the edges are beginning to char.
Cook the lentils
  1. While the tomatoes roast, add rinsed green lentils to a saucepan with 750 ml of vegetable broth or salted water.
  2. Bring to a boil, then reduce to a steady simmer and cook uncovered for 18 to 20 minutes until tender but still holding their shape.
  3. Drain any excess liquid and set lentils aside.
Cook the pasta
  1. Bring a large pot of well-salted water to a boil.
  2. Cook pasta according to package directions until al dente.
  3. Before draining, scoop out 120 ml of pasta cooking water and set it aside.
  4. Drain the pasta.
Build the sauce and serve
  1. Remove the sheet pan from the oven. Squeeze the soft roasted garlic from its skins directly onto the pan and mash roughly into the tomatoes with a wooden spoon.
  2. Drizzle with the remaining 1 tbsp olive oil and stir into a rough, chunky sauce.
  3. Add the drained lentils and drained pasta to the pan or a large serving bowl.
  4. Pour the roasted tomato mixture over the top and toss well, adding splashes of reserved pasta water to loosen the sauce to your liking.
  5. Taste and adjust salt. Scatter torn basil over the top and serve immediately, with Parmesan if using.

Notes

For a deeper flavor, let the roasted tomato and lentil mixture sit together for 5 minutes before adding the pasta. The lentils absorb the tomato juices and the sauce thickens slightly.