Name: Roasted Tomato Garlic Pasta Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 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

Jump to Recipe

Introduction

This roasted tomato garlic pasta is a simple yet flavorful dish perfect for any occasion. Roasting the tomatoes and garlic brings out a rich, sweet depth that pairs beautifully with fresh basil and Parmesan. It’s an easy recipe that turns basic ingredients into a comforting meal.

A white bowl filled with a layer of yellow-brown spaghetti mixed with roasted red cherry tomatoes and small pieces of cooked chicken, scattered with fresh green basil leaves. On top of the pasta is a dollop of soft white cheese being grated with cheese shreds falling from a metal grater held by a woman's hand above the bowl. The bowl sits on a surface with a green and white checkered cloth, with another similar bowl partially visible in the background resting on a white marbled texture. 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).
Step 2: Rinse the cherry tomatoes under cold water and pat them dry. Place them in a large mixing bowl.
Step 3: Slice off the top of the head of garlic to expose the cloves.
Step 4: Drizzle 2 tablespoons of olive oil over the tomatoes, add salt, pepper, and red pepper flakes if using. Toss to coat evenly.
Step 5: 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 6: Roast for 25-30 minutes until the tomatoes are blistered and the garlic is soft.
Step 7: While the tomatoes and garlic roast, bring a large pot of salted water to a boil.
Step 8: Add the pasta and cook according to package instructions until al dente, stirring occasionally.
Step 9: Reserve about 1 cup of pasta cooking water before draining the pasta. Do not rinse.
Step 10: Once roasted, let the tomatoes and garlic cool for a few minutes.
Step 11: Squeeze the roasted garlic cloves into a large mixing bowl.
Step 12: Add the roasted tomatoes and any juices from the baking sheet to the bowl.
Step 13: Gently mash the tomatoes and garlic together with a fork or potato masher.
Step 14: Stir in the remaining tablespoon of olive oil, balsamic vinegar if using, and season with salt and pepper to taste.
Step 15: Add the cooked pasta to the bowl and toss to coat, adding reserved pasta water as needed for desired consistency.
Step 16: Fold in the chopped fresh basil.
Step 17: Serve in bowls, topped with grated Parmesan cheese and extra basil leaves if desired.
Step 18: Drizzle with olive oil for added flavor.

Tips & Variations

For a spicy kick, add extra red pepper flakes or a pinch of cayenne pepper.
Use gluten-free pasta if you require a gluten-free option.
Try adding sautéed mushrooms or olives for more texture and flavor.
If fresh basil isn’t available, substitute with fresh parsley or a sprinkle of dried Italian herbs.

Storage

Store leftover pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan with a splash of water or olive oil to loosen the sauce and prevent dryness. Avoid reheating in the microwave uncovered, as the pasta may dry out.

How to Serve

A white speckled plate holds a serving of linguine pasta coated with a light red tomato sauce, mixed with bright roasted cherry tomatoes scattered around. There are small dollops of white ricotta cheese placed on nearby pasta strands, and the dish is topped with finely chopped fresh green parsley and a sprinkle of light golden breadcrumbs. A fork and spoon sit in the dish, with the fork twirling some pasta in the lower right area, held by a woman's hand. The background is a white marbled texture with a small bowl of red pepper flakes in soft focus. 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, you can substitute cherry tomatoes with grape tomatoes or halved roma tomatoes. Just adjust the roasting time slightly if using larger tomatoes.

Is it necessary to roast the garlic whole?

Roasting the garlic whole softens the cloves and mellows their flavor, making the sauce rich and smooth. You could roast peeled cloves, but be careful not to burn them as they cook faster.