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Roasted Tomato Garlic Pasta Recipe

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★★★★★

5 from 123 reviews

This Roasted Tomato Garlic Pasta recipe combines blistered cherry tomatoes and soft roasted garlic with perfectly cooked pasta, fresh basil, and Parmesan for a simple yet flavorful dish perfect for any occasion. The roasting process enhances the natural sweetness and depth of the tomatoes and garlic, creating a rich sauce that coats the pasta beautifully.

Ingredients

Scale

Vegetables and Herbs

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

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)

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. Season Tomatoes: Drizzle 2 tablespoons of olive oil over the tomatoes, then add salt, pepper, and red pepper flakes if using. Toss gently to evenly coat all the tomatoes.
  5. Arrange for Roasting: Line a baking sheet with parchment paper. Spread the seasoned tomatoes in a single layer on the sheet. Place the garlic head cut side up on the same sheet. Drizzle olive oil on the garlic and sprinkle it lightly with salt.
  6. Roast: Roast the tomatoes and garlic in the preheated oven for 25-30 minutes until the tomatoes are blistered and the garlic is soft and golden.
  7. Cook Pasta: 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.
  8. Reserve Pasta Water: Before draining, reserve about 1 cup of pasta cooking water. Do not rinse the pasta after draining.
  9. Cool Roasted Ingredients: Once roasted, allow the tomatoes and garlic to cool for a few minutes to handle safely.
  10. Extract Garlic: Squeeze the soft roasted garlic cloves out of the head into a large mixing bowl.
  11. Add Tomatoes: Add the roasted tomatoes along with any juices from the baking sheet to the bowl with the garlic.
  12. Mash Sauce: Gently mash the tomatoes and garlic together with a fork or potato masher until you reach a chunky, sauce-like consistency.
  13. Season Sauce: Stir in the remaining tablespoon of olive oil, balsamic vinegar if using, and season the mixture with salt and pepper to taste.
  14. Toss Pasta with Sauce: Add the cooked pasta to the bowl and toss well to coat, adding reserved pasta water a little at a time until the sauce reaches your desired consistency.
  15. Add Basil: Fold in the chopped fresh basil gently to distribute the herb evenly throughout the pasta.
  16. Serve: Serve the pasta in bowls, topped with grated Parmesan cheese and extra basil leaves if desired.
  17. Finish with Olive Oil: Drizzle a little extra olive oil over each serving for an added layer of flavor and shine.

Notes

  • Use ripe, fresh cherry tomatoes for the best flavor and sweetness in the sauce.
  • You can substitute spaghetti with any long pasta like linguine or fettuccine.
  • Roasting intensifies the sweetness and depth of the tomatoes and garlic.
  • Reserve pasta water helps emulsify the sauce and improve texture.
  • Adjust red pepper flakes according to desired spice level or omit for no heat.
  • For a vegan version, skip the Parmesan or use a plant-based cheese alternative.
  • Leftovers can be refrigerated for up to 3 days and reheated gently.

Keywords: Roasted Tomato Pasta, Garlic Pasta, Italian Pasta Recipe, Easy Pasta Sauce, Vegetarian Pasta

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