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Roasted Cherry Tomato and Tuna Pasta

Roasted Cherry Tomato and Tuna Pasta - this flavorful pasta dinner can be on the table in under 30 minutes!! Roasting cherry tomatoes brings out their natural sweetness.
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Dinner
Cuisine: Italian
Keyword: roasted tomatoes, tuna


  • 10 oz of cherry tomatoes
  • 3 sprigs fresh thyme
  • 2 cloves garlic sliced thin
  • 1 pound penne pasta or rigatoni
  • 2 Tablespoons extra-virgin olive oil plus more for drizzling
  • 1 small onion chopped
  • 1 can tuna in olive oil
  • 1/2 cup white wine or white balsamic vinegar
  • 6 ounces fresh spinach
  • sea salt and fresh ground black pepper



  • Heat oven to 400°F.  Spread the tomatoes out on a foil- or parchment-lined baking sheet, toss with 1 tablespoon olive oil, garlic and fresh thyme. Sprinkle with a few pinches of salt and pepper.  Bake for 15-20 minutes, or until tender and ready to use.  Remove from the oven, and transfer the baking sheet to a cooling rack until ready to use.


  • Cook the pasta in boiling salted water until just before al dente.
  • When you drain pasta, reserve about 1/2 cup of the pasta water.
  • While pasta is cooking, heat remaining olive oil in a saucepan over medium heat. Add the onion and cook for about 1 minute. Add the tuna and white wine. Let the wine cook down a minute or two and then add the cooked pasta. Stir to combine and cook for a minute or two. Add in a little bit of the reserved pasta water.
  • Stir in spinach and the roasted tomatoes (you could add just the tomatoes and not the garlic and the thyme from the pan. If pasta seems too dry, add a little bit more of the reserved pasta water. If you don’t mind the garlic flavor, add the garlic from roasting pan). Toss together for 1-2 minutes, until the spinach is slightly wilted.
  • Season with salt and pepper. Drizzle on a little olive oil Serve immediately, garnished with your desired toppings.