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Roasted Tomato Garlic PastaIngredients Recipe

Roasted Tomato Garlic PastaIngredients Recipe
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5 from 23 reviews

A flavorful and comforting Roasted Tomato Garlic Pasta featuring blistered cherry tomatoes, roasted garlic, fresh basil, and Parmesan cheese, tossed with al dente pasta and finished with a touch of balsamic vinegar and olive oil. Perfect for a quick, vibrant weeknight dinner.

Ingredients

Scale

Vegetables and Fresh Ingredients

  • 1 pound of cherry tomatoes
  • 1 head of garlic
  • 1/4 cup of fresh basil leaves, chopped

Pantry Staples

  • 3 tablespoons of olive oil
  • Salt, to taste
  • Pepper, to taste
  • 1/2 teaspoon of red pepper flakes (optional)
  • 1 tablespoon of balsamic vinegar (optional)

Pasta and Dairy

  • 1 pound of pasta (spaghetti or your choice)
  • 1/2 cup of grated Parmesan cheese

Instructions

  1. Preheat the Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the tomatoes and garlic.
  2. Prepare Tomatoes: Rinse the cherry tomatoes under cold water, then pat them dry thoroughly. Place them in a large mixing bowl.
  3. Prepare Garlic: Slice off the top of the head of garlic to expose the cloves inside, making sure not to separate the head.
  4. Toss Tomatoes with Seasoning: Drizzle 2 tablespoons of olive oil over the cherry tomatoes, season with salt, pepper, and red pepper flakes if you like a little heat. Toss everything together to coat 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 lightly with salt.
  6. Roast: Place the baking sheet in the oven and roast for 25-30 minutes until the tomatoes are blistered and the garlic becomes soft and fragrant.
  7. Cook Pasta: While tomatoes and garlic are roasting, bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente, stirring occasionally.
  8. Reserve Pasta Water and Drain: Before draining, reserve about 1 cup of the pasta cooking water. Drain the pasta and do not rinse, to keep the starches for sauce cohesion.
  9. Prepare Sauce Base: Let the roasted tomatoes and garlic cool for a few minutes. Then squeeze the roasted garlic cloves out of the head into a large mixing bowl. Add the roasted tomatoes along with any juices from the baking sheet.
  10. Mash Mixture: Gently mash the roasted tomatoes and garlic together with a fork or potato masher to create a chunky sauce.
  11. Finish Sauce: Stir in the remaining 1 tablespoon of olive oil and balsamic vinegar if using. Season with additional salt and pepper to taste for balanced flavor.
  12. Toss Pasta: Add the cooked pasta to the bowl with the sauce. Toss everything well to coat the noodles evenly, adding reserved pasta water a little at a time to loosen the sauce to your desired consistency.
  13. Add Basil and Serve: Fold in the chopped fresh basil leaves. Serve the pasta in bowls topped with grated Parmesan cheese and additional basil leaves if desired. Drizzle with extra olive oil for a finishing touch.

Notes

  • You can use any type of pasta, but spaghetti works best for coating with the sauce.
  • Adjust red pepper flakes to taste for added spice, or omit for a milder flavor.
  • Reserve pasta water is crucial for loosening and binding the sauce to the noodles.
  • Parmesan cheese can be substituted with a vegan alternative to make this recipe vegan.
  • For a gluten-free version, substitute the pasta with gluten-free noodles.

Nutrition

Keywords: roasted tomato pasta, garlic pasta, cherry tomatoes recipe, Italian pasta dish, easy vegetarian dinner

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