Print

Roasted Tomato Garlic Pasta Recipe

Print Recipe

★★★★★

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.

Ingredients

Scale

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

Find it online: https://cookwithruby.com/roasted-tomato-garlic-pasta-recipe/