This oven baked 4-ingredient sheet pan cherry tomato pappardelle is the kind of weeknight dinner that makes me feel like I have my life together, even when I absolutely do not. I actually learned this little hack from my neighbor, who showed up at my door one night with a metal baking sheet full of silky noodles and jammy cherry tomatoes. My family now devours the whole tray every time I make it. Everything roasts together on one pan—no fancy techniques, no long list of ingredients—just simple, cozy flavors that taste way fancier than the effort it takes.
Serve this straight from the sheet pan with a big green salad (I love a simple mix of romaine, cucumbers, and a lemony vinaigrette) and some crusty bread to soak up the olive oil and tomato juices. A sprinkle of extra black pepper at the table is perfect, and if you’re not strictly doing the 4-ingredient thing, a light grating of Parmesan or a spoonful of ricotta on top is delicious. A chilled glass of white wine or sparkling water with lemon rounds it out into a relaxed, no-stress dinner.
Oven-Baked 4-Ingredient Sheet Pan Cherry Tomato PappardelleServings: 4
Ingredients
12 oz dried pappardelle pasta
2 pints (about 4 cups) cherry tomatoes
1/3 cup extra-virgin olive oil, plus more as needed
2 tsp kosher salt, divided (plus more to taste)
Directions
Preheat your oven to 425°F (220°C). Place a large rimmed metal baking sheet on the middle rack while the oven heats so it gets nice and hot.
Bring a large pot of water to a boil. Salt it generously with about 1 teaspoon of the kosher salt (the water should taste pleasantly salty). Add the pappardelle and cook 2 minutes less than the package directions for al dente. The pasta will finish in the oven.
While the water heats and pasta cooks, rinse and dry the cherry tomatoes. In a large bowl, toss the tomatoes with 1/3 cup extra-virgin olive oil and the remaining 1 teaspoon kosher salt until evenly coated.
Carefully pull the hot baking sheet out of the oven. Immediately scatter the oiled cherry tomatoes over the sheet in a single layer. They should sizzle when they hit the pan. Roast for 12–15 minutes, until the tomatoes are blistered, jammy, and starting to burst, and you see puddles of tomato juices and olive oil on the pan.
When the pasta is just shy of al dente, reserve about 1/2 cup of the starchy pasta water, then drain the noodles well.
Remove the sheet pan from the oven. Add the hot, drained pappardelle directly onto the sheet pan with the roasted tomatoes and their juices. Use tongs to gently toss everything together, coating the noodles in the olive oil and tomato juices. If it looks a little dry, splash in a few tablespoons of the reserved pasta water and another drizzle of olive oil until the noodles look glossy and lightly saucy.
Spread the pappardelle and tomatoes into an even layer on the sheet pan. Return the pan to the oven and bake for another 5–7 minutes, just until the pasta is tender, the edges are slightly crisp in spots, and the tomatoes are deeply jammy and clinging to the noodles.
Taste and adjust the seasoning with a pinch more salt if needed. Bring the whole baking sheet straight to the table and let everyone dig in while it’s hot and glossy. The noodles will soak up the tomato juices as they sit, so serve right away for the best texture.
Variations & Tips
To keep the spirit of the 4-ingredient hack, think of add-ons as optional extras you can sprinkle on at the table. For more richness, finish the hot pasta with a knob of butter or a handful of freshly grated Parmesan or Pecorino. If you like a little heat, add red pepper flakes when you toss the noodles with the tomatoes. For a herby twist, scatter torn fresh basil or parsley over the top after baking. You can also add torn fresh mozzarella or dollops of ricotta right before serving for a creamier feel. If you need more protein, serve this alongside grilled chicken or shrimp, or toss in a can of drained chickpeas when you add the pasta to the sheet pan so they warm through. For meal prep, you can cook the pasta and wash the tomatoes ahead of time; store them separately in the fridge and assemble right before baking. Food safety tips: Don’t leave the finished pasta sitting out at room temperature for more than 2 hours; refrigerate leftovers in a shallow container and eat within 3–4 days, reheating until steaming hot. Be careful when handling the preheated metal sheet pan and hot pasta water—use oven mitts and turn pot handles inward on the stove to avoid spills.
