Holding on to Summer

As the days grow shorter and the evenings crisper, it’s clear that summer is slowly slipping away. However, here in the Bay Area, we’re fortunate to hold onto those warm, sunny days just a little longer. With that comes an abundance of summer produce still available at grocery stores and farmers’ markets. One way I’m savoring this transient season is by making the most of the sweet, vibrant cherry tomatoes that are still plentiful. These beauties are starring in my latest signature concoction: Pasta with Garam Masala Roasted Cherry Tomatoes.

This time of year feels like the perfect sweet spot—where the vibrant flavors of summer meet the comforting warmth of fall. It’s a time when I crave dishes that are light and fresh with a hint of warmth and depth. This meal is enjoyable on a warm evening yet cozy enough to savor as we begin transitioning into cooler weather.

The Garam Masala Twist

This is a simple recipe, yet it’s filled with complex, delicious flavors. If you’ve never roasted tomatoes with garam masala, you’re in for a delightful surprise! I created this dish based on my recipe for Garam Masala Roasted Butternut Squash. Garam masala is a classic Indian spice blend. It typically includes cinnamon, cloves, cardamom, nutmeg, black pepper, cumin, and coriander, adding an earthy warmth to any dish. It’s the secret ingredient that transforms simple roasted cherry tomatoes into a cozy, flavor-packed sauce.

This unique twist with the garam masala elevates the sweetness of summer tomatoes to a deeper, more complex flavor. The olive oil helps carry the garam masala through the entire dish, infusing just the right amount of warmth. This silky and incredibly flavorful sauce coats the pasta imparting a perfect balance of sweet, tangy, and spicy notes to the dish.

Versatile Cherry Tomato Sauce

What I love about my recipe is how straightforward it is. You don’t need anything fancy or time-consuming. It’s as simple as tossing cherry tomatoes with olive oil and the spice mix and letting the oven do its magic. I like to roast the tomatoes until they’re just starting to blister and collapse, allowing them to release their juices and create a delicious sauce right in the baking dish. This rich and flavorful sauce captures the essence of summer, enhancing any dish it graces.

While I often use the sauce to toss with pasta for a quick meal, the possibilities are endless! It’s fantastic paired with creamy burrata as an appetizer with grilled bread. Spoon it over a pizza base topped with mozzarella and fresh basil for a Friday night pizza dinner! Its great for a quick, flavorful snack when simply spread on toast . And it also works as a base for shakshuka! Simply crack a few eggs into the sauce and bake until just set for a brunch-worthy dish.

Putting Finishing touches

Once your sauce is ready and the pasta is tossed in, it’s time to add the finishing touches—peppery arugula and tangy goat cheese. The arugula brings a fresh bite that cuts through the richness of the sauce. The goat cheese adds a creamy tang that complements the garam masala perfectly (just like it does in my Masala Butternut Squash & Goat Cheese Tartlets). Together, they bring brightness and balance to the dish, making it feel light and satisfying all at once.

This Pasta with Garam Masala Roasted Cherry Tomatoes feels like the perfect way to enjoy the change of seasons. The sweet tomatoes, warm spices, peppery arugula and tangy goat cheese come together to create a dish that’s comforting, flavorful, and full of seasonal produce. So as we enjoy these last days of summer I hope this dish inspires you to make the most of the season’s bounty. Whether you serve it for dinner, as a side, or find new ways to use the sauce, this recipe is sure to be a favorite in your kitchen!

Pasta with Garam Masala Roasted Cherry Tomatoes

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• Author: Vasanti

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Description

Quick and easy pasta dish using pantry staples and a few fresh ingredients for a light and flavorful meal.

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Ingredients

Units USM Scale 1/2x1x2x3x

• 2 cups halved cherry tomatoes (see FAQs & Notes + Variations)
• 2 sliced green onions
• 2 tbsp olive oil
• 1 tsp granulated garlic (see FAQs & Notes)
• 1/2 tsp red chili flakes (or cayenne/red chili powder), optional
• 1 tsp garam masala
• Salt, to taste
• 2 cups short pasta (like penne, fusilli, or farfalle)
• Reserved pasta water (about 1 cup)
• Julienned basil leaves
• A handful of arugula
• 4 oz goat cheese, crumbled (see Variations)

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Instructions

• Preheat your oven to 400°F (200°C).
• In a glass or metal baking dish, toss the halved cherry tomatoes and green onions with olive oil, granulated garlic, red chili flakes (if using), salt, and garam masala.
• Roast the tomatoes for 20-25 minutes until they start to blister and release their juices.
• While the tomatoes roast in the oven, cook your pasta according to the package instructions.
• Once the pasta is cooked, reserve about 1 cup of the pasta water and drain the rest.
• Once the tomatoes are roasted, add the cooked and drained pasta to the baking dish. Toss to combine, adding some of the reserved pasta water as needed to thin the sauce.
• Stir in the basil, arugula, and crumbled goat cheese.
• Toss everything together until well mixed.
• Serve warm or at room temperature.