Roasted Tomato Basil Pasta with Sunny Pinot Noir

Your easy, cozy night + Sunny sips

A simple pasta that feels a little special without trying too hard. Sweet roasted tomatoes, garlic, olive oil, and fresh basil—finished with a glass of Pinot Noir within reach.

Ingredients (serves 2–3)

8 oz linguine (or spaghetti)

2 cups cherry or grape tomatoes (mix of red + yellow if you have them)

3–4 cloves garlic, thinly sliced

¼ cup olive oil

½ tsp red pepper flakes (optional, but recommended)

Salt + black pepper

Handful of fresh basil leaves

Freshly grated parmesan (optional)

Zest of ½ lemon (optional, for brightness)

Optional add-on:

1–2 chicken breasts or thighs, cooked and sliced (for extra protein)

Directions

Roast the tomatoes
Preheat oven to 400°F.
Toss tomatoes with olive oil, garlic, red pepper flakes, salt, and pepper.
Roast for 20–25 minutes until blistered and slightly caramelized.

Cook the pasta
Bring a pot of salted water to a boil. Cook linguine until al dente.
Reserve about ½ cup of pasta water before draining.

Cook the chicken
Season chicken with salt and pepper, then cook in a skillet over medium heat with a drizzle of olive oil until golden and cooked through. Slice into strips.

Bring it together
Add drained pasta to the roasted tomatoes (or transfer tomatoes to a pan).
Toss everything together, adding a splash of reserved pasta water to loosen the sauce.

Finish
Tear in fresh basil. Add lemon zest if using.
Top with sliced chicken if adding. Taste and adjust salt + pepper.

Serve
Plate it up, drizzle with a little extra olive oil, and finish with parmesan if you like.
The bright acidity from the tomatoes and the silky pasta pair perfectly with Pinot Noir’s red cherry and smooth finish.