Blistered Tomato Pasta

Its almost the start of a new week which means that many of you are meal planning or thinking about your week ahead. With the start of school coming and people in the full swing of work, its nice to have easy recipes on hand. It is also that time of year where tomatoes are plentiful. In my produce box every week I have been getting multiple pints of fresh tomatoes. I also have many family members with gardens of their own that have started pawning vegetables off on me. I have a plethora of beets, green beans, frisee, zucchini, you name it I have it.

This pasta recipe is simple and easy and will help you use up those veggies in your fridge. I am a big fan of blistered tomatoes and roasted tomatoes and think they make a great addition to pasta. This recipe calls for green beans because they take about the same amount of time to cook as the tomatoes.

Veggies Pre Broil
Veggies Post Broil

Broiling is truly the best trick to get these veggies blistered and browned. It also makes the garlic super crispy and delicious!

Blistered Tomato Pasta

  • Servings: 4
  • Print

Prep Time: 10 minutes

Cook Time: 10-15 minutes

Serves: 4


1 pint of Cherry Tomatoes

3-4 heads of garlic minced

1/2 -1 Pound of Green Beans (this depends on size of beans)

2 TBSP Olive Oil

Pinch of Salt

1 box of Pasta (we use Banza)

1 TSP olive oil

Pecorino Romano/Vegan Parmesan/Parmesan

Minced Parsley or Roasted Pumpkin Seed Gremolata


  1. Put a pot of water on to boil.
  2. Turn on your oven to the broil setting (should be at 500 degrees)
  3. Rinse tomatoes and green beans making sure the tops are cut off all of them.
  4. If your green beans are large cut them in half.
  5. On a sheet pan place the tomatoes, green beans, and minced garlic.
  6. Drizzle the vegetables in olive oil and salt then place into the oven.
  7. Broil the veggies for 10-15 minutes. You want the tomatoes to burst and start to brown a little on top.
  8. While the veggies cook, cook your preferred pasta.
  9. In a large bowl combine the cooked pasta, 1 TSP olive oil, the broiled veggies, minced parsley, and salt to taste.
  10. Top with grated Pecorino Romano, Parmesan, or Vegan Parmesan.

Notes: We use Banza Pasta but you can use whatever noodles you want. If you want to make this Paleo or Whole 30 approved, use with zucchini noodles or butternut squash noodles. We also like to add my Roasted Pumpkin Seed Gremolata to this for some extra flavor.

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