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Grilled Cherry Tomato Pasta with Crisp Breadcrumbs & Basil

Scott Phillips

Servings: six as a light main dish or eight to ten as a side dish.

Grilling the tomatoes for this colorful pasta salad intensifies their flavor by concentrating their juices and gives their perfectly shriveled skins a smoky flavor.

Look for inexpensive, disposable bamboo skewers at the supermarket. To avoid burning the tips of the skewers, soak them in water for at least half an hour before grilling.


  • 2 cups red cherry tomatoes (about 12 oz. total)
  • 2 cups yellow cherry tomatoes (about 12 oz. total)
  • 2 cups orange cherry tomatoes (about 12 oz. total)
  • 1 cup very coarse fresh breadcrumbs
  • 6 Tbs. extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 3-1/2 to 4 Tbs. balsamic vinegar
  • 1 lb. dried orecchiette pasta
  • 3/4 cup roughly chopped fresh basil leaves

Nutritional Information

  • Nutritional Sample Size based on ten servings
  • Calories (kcal) : 280
  • Fat Calories (kcal): 90
  • Fat (g): 10
  • Saturated Fat (g): 1
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 7
  • Cholesterol (mg): 0
  • Sodium (mg): 290
  • Carbohydrates (g): 42
  • Fiber (g): 3
  • Protein (g): 7


  • Prepare a grill by adjusting the grill grate so that it’s 4 to 5 inches from the flame or heat source. Heat a gas grill to high and a charcoal grill to medium hot (the coals should be covered with light ash, and you should be able to hold your hand just over the grate for no more than 3 seconds).Thread the tomatoes on parallel skewers.
  • Heat the oven to 375°F. Put the breadcrumbs on a baking sheet, drizzle with 2 Tbs. of the olive oil, and toss to distribute the oil evenly; season with salt and pepper. Bake in the middle of the oven, tossing occasionally, until the breadcrumbs turn golden brown, 8 to 10 minutes. Remove from the oven and let cool.
  • In a bowl, whisk the remaining 4 Tbs. olive oil with the balsamic vinegar. Season the vinaigrette to taste with salt and pepper.
  • Grill the skewered tomatoes, turning occasionally, until the skins darken and blacken in spots and begin to blister and shrivel, 5 to 7 minutes. Remove the tomatoes from the skewers and set aside.

  • Cook the orecchiette in boiling salted water until al dente. Drain and toss with the tomatoes and the vinaigrette, pour into a serving bowl, and garnish with the breadcrumbs and basil. Taste and season with more salt and pepper, if needed, and serve immediately.


Rate or Review

Reviews (2 reviews)

  • taisie49 | 08/02/2012

    Possibly this works as a side dish but it didn't work for me as a main dish. Basically it lacked flavor, even though I added a lot of basil. Made half the recipe but added 1 cup of the bread crumbs which is a nice touch and gave it some crunch because the tomatoes were very soft. Used farmers market tomatoes and still the flavor lacked. Also, the cooking times are underestimated, the tomatoes took about 15 minutes, the bread crumbs about 5. Am not saving the recipe.

  • User avater
    Scooteroo | 08/01/2012

    This is a very flavorful pasta dish! We used fresh basil and some panko bread crumbs, but roasting the tomatoes pushed the flavors over the edge--on the good side. I'm used to heavy garlic in pastas and there's none included in this recipe, yet wonderful flavors come through. We also kept some pasta water aside and ended up adding it to the finished bowl since we thought the pasta was a just a little dry; however even the day afterward, the flavors were good. Nice light summer flavors for an excellent side dish.

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