Roasted Tomato Garlic Pasta Recipe

Introduction

This Roasted Tomato Garlic Pasta is a simple yet flavorful dish perfect for any occasion. With sweet roasted cherry tomatoes and mellow garlic blended into a luscious sauce, it’s both comforting and fresh. Ready in under an hour, this recipe is ideal for a quick weeknight dinner or a casual gathering.

Ingredients

• 1 pound of cherry tomatoes
• 1 head of garlic
• 3 tablespoons of olive oil
• Salt, to taste
• Pepper, to taste
• 1 pound of pasta (spaghetti or your choice)
• 1/2 teaspoon of red pepper flakes (optional)
• 1/4 cup of fresh basil leaves, chopped
• 1/2 cup of grated Parmesan cheese
• 1 tablespoon of balsamic vinegar (optional)

Instructions

1. Step 1: Preheat your oven to 400°F (200°C).
2. Step 2: Rinse the cherry tomatoes under cold water and pat them dry. Place them in a large mixing bowl.
3. Step 3: Slice off the top of the head of garlic to expose the cloves.
4. Step 4: Drizzle 2 tablespoons of olive oil over the tomatoes, add salt, pepper, and red pepper flakes if using. Toss to coat evenly.
5. Step 5: Line a baking sheet with parchment paper and spread the tomatoes in a single layer. Place the garlic head cut side up on the same sheet, drizzle with olive oil, and sprinkle with salt.
6. Step 6: Roast for 25-30 minutes until the tomatoes are blistered and the garlic is soft.
7. Step 7: While the tomatoes and garlic roast, bring a large pot of salted water to a boil.
8. Step 8: Add the pasta and cook according to package instructions until al dente, stirring occasionally.
9. Step 9: Reserve about 1 cup of pasta cooking water before draining the pasta. Do not rinse.
10. Step 10: Once roasted, let the tomatoes and garlic cool for a few minutes.
11. Step 11: Squeeze the roasted garlic cloves into a large mixing bowl.
12. Step 12: Add the roasted tomatoes and any juices from the baking sheet.
13. Step 13: Gently mash the tomatoes and garlic together with a fork or potato masher.
14. Step 14: Stir in the remaining tablespoon of olive oil, balsamic vinegar if using, and season with salt and pepper to taste.
15. Step 15: Add the cooked pasta to the bowl and toss to coat, adding reserved pasta water as needed to reach your desired sauce consistency.
16. Step 16: Fold in the chopped fresh basil.
17. Step 17: Serve in bowls, topped with grated Parmesan cheese and extra basil leaves if desired.
18. Step 18: Drizzle with olive oil for added flavor before serving.

Tips & Variations

• For a creamier sauce, add a splash of pasta cooking water or a dollop of ricotta cheese when mixing the sauce.
• Swap fresh basil for arugula or spinach for a different leafy green twist.
• Add cooked shrimp or grilled chicken to turn this pasta into a hearty main course.
• Use sun-dried tomatoes instead of cherry tomatoes if fresh ones aren’t available, adjusting roasting time accordingly.

Storage

Store leftover pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of water or olive oil to loosen the sauce and prevent sticking. Avoid microwaving directly, which can dry out the sauce.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of pasta for this recipe?

Yes, you can use any pasta shape you prefer, such as penne, fusilli, or linguine. Just adjust cooking times according to the package instructions.

Is it necessary to peel the roasted garlic?

No need to peel roasted garlic cloves separately. Once soft, you can simply squeeze the cloves out of the head directly into the sauce for easy preparation and maximum flavor.

Roasted Tomato Garlic Pasta Recipe

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★★★★★

4.6 from 107 reviews

This Roasted Tomato Garlic Pasta is a simple yet flavorful dish perfect for any occasion. Juicy cherry tomatoes and sweet roasted garlic are baked until tender, then combined with al dente pasta, fresh basil, and Parmesan cheese for a comforting and delicious meal. With optional red pepper flakes and balsamic vinegar, it brings a lovely balance of sweetness, acidity, and a mild kick of spice.

• Author: Ruby
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Roasting
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Roasted Tomato & Garlic

• 1 pound of cherry tomatoes
• 1 head of garlic
• 3 tablespoons of olive oil (divided)
• Salt, to taste
• Pepper, to taste
• 1/2 teaspoon of red pepper flakes (optional)

Pasta

• 1 pound of pasta (spaghetti or your choice)

Finishing Touches

• 1/4 cup of fresh basil leaves, chopped
• 1/2 cup of grated Parmesan cheese
• 1 tablespoon of balsamic vinegar (optional)

Instructions

1. Preheat Oven: Preheat your oven to 400°F (200°C) to get it ready for roasting the tomatoes and garlic.
2. Prepare Tomatoes: Rinse the cherry tomatoes under cold water, then pat dry. Place them in a large mixing bowl.
3. Prepare Garlic: Slice off the top of the garlic head to expose the cloves for roasting.
4. Season Tomatoes: Drizzle 2 tablespoons of olive oil over the tomatoes, add salt, pepper, and red pepper flakes if using. Toss well to coat all tomatoes evenly.
5. Arrange for Roasting: Line a baking sheet with parchment paper. Spread the tomatoes in a single layer on the sheet. Place the garlic head cut side up on the same sheet, drizzle with olive oil, and sprinkle with a pinch of salt.
6. Roast: Roast in the preheated oven for 25-30 minutes until tomatoes blister and garlic becomes soft and fragrant.
7. Cook Pasta: While roasting, bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente, stirring occasionally.
8. Reserve Pasta Water: Before draining pasta, reserve about 1 cup of the pasta cooking water. Drain pasta but do not rinse.
9. Cool & Prepare Roasted Ingredients: Let the roasted tomatoes and garlic cool for a few minutes after taking them out of the oven.
10. Extract Garlic: Squeeze the softened roasted garlic cloves out of the head into a large mixing bowl.
11. Add Roasted Tomatoes: Add the roasted tomatoes and any juices collected on the baking sheet to the bowl with garlic.
12. Mash: Gently mash the tomatoes and garlic together using a fork or potato masher until combined but still chunky.
13. Add Flavorings: Stir in the remaining 1 tablespoon of olive oil and balsamic vinegar if using, then season with additional salt and pepper to taste.
14. Toss Pasta: Add the cooked pasta to the bowl and toss well to coat. Add reserved pasta water gradually to achieve the desired saucy consistency.
15. Add Basil: Fold in the chopped fresh basil leaves for a bright fresh flavor.
16. Serve: Serve pasta in bowls and top with grated Parmesan cheese and extra basil leaves if desired.
17. Optional Finish: Drizzle a little extra olive oil on top for added richness and flavor.

Notes

• Use cherry or grape tomatoes for their natural sweetness and ideal roasting texture.
• Do not discard reserved pasta water as it helps to create a silky sauce that clings to the pasta.
• If you prefer spicier pasta, increase the red pepper flakes as desired.
• Balsamic vinegar adds a nice tangy depth but can be omitted if you want a milder flavor.
• To make it vegan, omit the Parmesan cheese or substitute with a plant-based cheese alternative.
• This dish pairs well with a simple green salad or crusty bread.

Keywords: roasted tomato pasta, garlic pasta recipe, easy Italian pasta, vegetarian pasta dish, roasted vegetables pasta