Name: Roasted Tomato Garlic Pasta Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Italian
Ingredients: 1 pound of cherry tomatoes; 1 head of garlic; 1/4 cup of fresh basil leaves, chopped; 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); 1 pound of pasta (spaghetti or your choice); 1/2 cup of grated Parmesan cheese

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Introduction

This roasted tomato garlic pasta is a simple yet flavorful dish perfect for any occasion. With blistered cherry tomatoes and soft roasted garlic, it offers a delicious, comforting meal that’s easy to prepare and sure to impress.

A white plate is filled with short tubular pasta cooked to a soft texture, layered evenly across the base. On top, there are bright red roasted cherry tomatoes, some whole and some halved showing their juicy interior. Small dollops of soft white cheese are scattered throughout, giving a creamy contrast. The dish is sprinkled heavily with coarse black pepper and finely chopped green herbs, adding small green flecks all over. The pasta has a shiny coating of olive oil, making it look glossy and delicious. The photo is taken on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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

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

Tips & Variations

Use different pasta shapes like penne or fusilli if you prefer textures that hold the sauce well.
Add a splash of cream or a dollop of ricotta for a richer sauce.
For extra depth, roast some thinly sliced onions alongside the tomatoes.
Substitute fresh basil with fresh oregano or parsley for a different herb flavor.
If you like it spicy, increase the red pepper flakes or add a pinch of cayenne pepper.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan over low heat or microwave until warmed through. Add a splash of water or olive oil while reheating to loosen the sauce if necessary.

How to Serve

A close-up of a white plate filled with short wide pasta pieces that are light yellow and smooth, mixed with whole and halved roasted cherry tomatoes that are shiny red with a slightly wrinkled texture. Scattered dollops of white creamy cheese sit on top, sprinkled generously with black cracked pepper and small green herb leaves. The pasta and tomatoes are slightly glossy with oil, creating a rich, fresh look. The plate rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of tomatoes?

Yes, grape tomatoes or small plum tomatoes work well if cherry tomatoes are not available. They should be small and sweet to get the best roasting effect.

Is it necessary to roast the garlic whole?

Roasting the whole head of garlic mellows its flavor and creates a creamy texture that’s perfect for mixing into the sauce. Roasting peeled cloves is also possible but may result in a firmer texture and stronger taste.