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Roasted Tomato Garlic Pasta Recipe

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★★★★★

4.9 from 112 reviews

This Roasted Tomato Garlic Pasta is a simple, flavorful dish perfect for any occasion. Roasting cherry tomatoes and garlic brings out their natural sweetness and adds a smoky depth to the sauce. Tossed with pasta, fresh basil, and Parmesan, this recipe balances savory and fresh elements for a deliciously comforting meal.

Ingredients

Scale

Vegetables and Herbs

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

Pantry Items

  • 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 Cheese

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

Instructions

  1. Preheat 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 and pat them dry. Place them in a large mixing bowl.
  3. Prepare Garlic: Slice off the top of the head of garlic to expose the cloves.
  4. Toss Tomatoes: Drizzle 2 tablespoons of olive oil over the tomatoes, add salt, pepper, and red pepper flakes if using. Toss to coat evenly.
  5. Arrange on Baking Sheet: Line a baking sheet with parchment paper. Spread the tomatoes in a single layer and place the garlic head cut side up on the sheet. Drizzle garlic with olive oil and sprinkle with salt.
  6. Roast: Roast for 25-30 minutes until the tomatoes are blistered and the garlic soft.
  7. Cook Pasta: While 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. Drain Pasta: Reserve about 1 cup of pasta cooking water, then drain the pasta. Do not rinse.
  9. Cool Roasted Vegetables: Once roasted, let the tomatoes and garlic cool for a few minutes.
  10. Prepare Sauce Base: Squeeze the roasted garlic cloves out into a large mixing bowl. Add the roasted tomatoes along with juices from the baking sheet.
  11. Mash Sauce: Gently mash the tomatoes and garlic with a fork or potato masher to create a chunky sauce.
  12. Finish Sauce: Stir in the remaining tablespoon of olive oil, balsamic vinegar if using, and season with salt and pepper to taste.
  13. Toss Pasta: Add the cooked pasta to the bowl and toss to coat in the sauce, adding reserved pasta water as needed to reach desired consistency.
  14. Add Basil: Fold in chopped fresh basil for a fresh herbal note.
  15. Serve: Serve in bowls, topped with grated Parmesan cheese and extra basil leaves if desired. Drizzle with olive oil for added flavor.

Notes

  • Using parchment paper on the baking sheet helps prevent sticking and makes cleanup easier.
  • The reserved pasta water contains starch that helps bind the sauce to the pasta for a silky finish.
  • If you prefer a smoother sauce, blend the roasted tomatoes and garlic before tossing with pasta.
  • Red pepper flakes add a nice subtle heat but can be omitted for a milder dish.
  • Balsamic vinegar enhances the sweetness of the tomatoes but is optional.
  • Parmesan can be substituted with a vegan cheese alternative to adapt the recipe for vegans.

Keywords: roasted tomato pasta, garlic pasta, easy pasta recipe, Italian pasta, roasted vegetables, tomato sauce, weeknight dinner

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