Description
This Roasted Tomato Garlic Pasta features sweet, caramelized cherry tomatoes and mellow roasted garlic blended into a flavorful sauce, tossed with perfectly al dente pasta and fresh basil. Simple yet elegant, this dish is ideal for cozy dinners or casual gatherings, providing rich, comforting flavors with minimal fuss.
Ingredients
Produce
- 1 pound of cherry tomatoes
- 1 head of garlic
- 1/4 cup of fresh basil leaves, chopped
Pasta & Grains
- 1 pound of pasta (spaghetti or your choice)
Pantry
- 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)
Dairy
- 1/2 cup of grated Parmesan cheese
Instructions
- Preheat the oven: Set your oven to 400°F (200°C) to prepare for roasting the tomatoes and garlic.
- Prepare tomatoes: Rinse cherry tomatoes under cold water and pat dry. Place them in a large mixing bowl.
- Prepare garlic: Slice off the top of the garlic head to expose the cloves for roasting.
- Season tomatoes: Drizzle 2 tablespoons of olive oil over the tomatoes, then add salt, pepper, and red pepper flakes if using. Toss well to coat evenly.
- 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 same sheet. Drizzle the garlic with olive oil and sprinkle with salt.
- Roast: Roast tomatoes and garlic in the oven for 25-30 minutes until tomatoes are blistered and garlic is soft.
- Cook pasta: While roasting, bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente, stirring occasionally.
- Reserve pasta water: Before draining, reserve about 1 cup of pasta cooking water to adjust sauce consistency later. Do not rinse pasta.
- Cool roasted ingredients: Allow the roasted tomatoes and garlic to cool for a few minutes after removing from the oven.
- Squeeze garlic: Squeeze the softened roasted garlic cloves from the head into a large mixing bowl.
- Add tomatoes: Add the roasted tomatoes and any juices from the baking sheet to the bowl with the garlic.
- Mash mixture: Gently mash the tomatoes and garlic together with a fork or potato masher to create a chunky sauce.
- Enhance sauce: Stir in the remaining tablespoon of olive oil, balsamic vinegar if using, and adjust salt and pepper seasoning.
- Toss pasta: Add the cooked pasta to the sauce bowl and toss well to coat. Add reserved pasta water gradually to reach desired sauce consistency.
- Add basil: Fold in the chopped fresh basil for brightness and flavor.
- Serve: Plate the pasta in bowls, sprinkle generously with grated Parmesan cheese, add extra basil leaves if desired, and drizzle with olive oil for an extra flavor boost.
Notes
- For a heartier meal, add cooked chicken, shrimp, or sautéed vegetables such as spinach or zucchini.
- For a creamier sauce, stir in a splash of heavy cream or a dollop of ricotta cheese before serving.
- This dish can be served cold as a pasta salad; refrigerate after mixing for a couple of hours for best results.
