Roasted Tomato Garlic Pasta Recipe

Roasted Tomato Garlic Pasta is a simple yet flavorful dish that highlights the rich sweetness of oven-roasted cherry tomatoes and mellow garlic. Perfect for a weeknight dinner, this pasta brings together fresh herbs and Parmesan for a comforting, tasty meal.

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

1. 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.
2. Step 2: Slice off the top of the head of garlic to expose the cloves.
3. Step 3: Drizzle 2 tablespoons of olive oil over the tomatoes, add salt, pepper, and red pepper flakes if using. Toss to coat evenly.
4. 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 it with olive oil, and sprinkle with salt.
5. Step 5: Roast for 25-30 minutes until the tomatoes are blistered and the garlic is soft.
6. Step 6: While the tomatoes and garlic roast, bring a large pot of salted water to a boil.
7. Step 7: Add the pasta and cook according to package instructions until al dente, stirring occasionally. Reserve about 1 cup of the pasta cooking water before draining. Do not rinse the pasta.
8. Step 8: Once roasted, let the tomatoes and garlic cool for a few minutes. Then squeeze the roasted garlic cloves into a large mixing bowl.
9. Step 9: Add the roasted tomatoes and any juices from the baking sheet to the bowl. Gently mash the tomatoes and garlic with a fork or potato masher to create a chunky sauce.
10. Step 10: Stir in the remaining tablespoon of olive oil, balsamic vinegar if using, and season the sauce with salt and pepper to taste.
11. Step 11: Add the cooked pasta to the bowl and toss to combine, adding reserved pasta water a little at a time to reach your desired consistency.
12. Step 12: Fold in the chopped fresh basil.
13. Step 13: Serve the pasta in bowls, topped with grated Parmesan cheese and extra basil leaves if desired. Drizzle with additional olive oil for extra flavor.

Tips & Variations

• Use other types of pasta like penne or fusilli for a different texture.
• Add a handful of toasted pine nuts or chopped walnuts for crunch.
• For a vegan version, omit Parmesan or use a plant-based alternative.
• Freshly cracked black pepper and a squeeze of lemon juice can brighten the flavor.
• If tomatoes are not in season, canned cherry tomatoes can be roasted as a substitute.

Storage

Store leftover pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of water or olive oil to loosen the sauce. This dish is best enjoyed fresh but keeps well for quick meals later in the week.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of tomatoes?

Yes, you can use grape tomatoes or small plum tomatoes as alternatives. Just adjust the roasting time slightly if needed.

Is it possible to prepare this recipe ahead of time?

You can roast the tomatoes and garlic a day in advance and store the sauce separately. When ready to serve, cook the pasta fresh and combine everything just before eating for the best flavor and texture.

Roasted Tomato Garlic Pasta Recipe

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★★★★★

4.7 from 64 reviews

This Roasted Tomato Garlic Pasta is a simple yet flavorful dish combining blistered cherry tomatoes, creamy roasted garlic, fresh basil, and Parmesan cheese. Roasting intensifies the natural sweetness of the tomatoes while softening the garlic, creating a rich sauce that coats al dente pasta perfectly. Enhanced with olive oil, a touch of balsamic vinegar, and optional red pepper flakes for a mild kick, this recipe makes a delightful and satisfying meal for any occasion.

• Author: Mia
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

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Vegetables

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

Pantry Staples

• 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, making them easy to roast and squeeze out later.
4. Season Tomatoes: Drizzle 2 tablespoons of olive oil over the tomatoes, add salt, pepper, and red pepper flakes if using, then toss to coat evenly.
5. Arrange for Roasting: Line a baking sheet with parchment paper. Spread the seasoned 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.
6. Roast Vegetables: Roast the tomatoes and garlic in the oven for 25-30 minutes until the tomatoes are blistered and the garlic is soft.
7. Cook Pasta: While roasting, bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente, stirring occasionally.
8. Reserve Pasta Water: Before draining, reserve about 1 cup of pasta cooking water then drain the pasta. Do not rinse the pasta as this removes starch that helps sauce adhere.
9. Cool Roasted Veggies: Allow the roasted tomatoes and garlic to cool slightly for a few minutes.
10. Extract Roasted Garlic: Squeeze the softened roasted garlic cloves out of the head into a large mixing bowl.
11. Add Roasted Tomatoes: Add the roasted tomatoes along with their juices from the baking sheet to the bowl with garlic.
12. Mash Sauce: Gently mash the roasted tomatoes and garlic together using a fork or potato masher to create a chunky sauce.
13. Season Sauce: Stir in the remaining 1 tablespoon of olive oil, balsamic vinegar if using, and adjust seasoning with salt and pepper to taste.
14. Combine Pasta and Sauce: Add the cooked pasta to the bowl and toss to coat with the sauce. Add reserved pasta water as needed to achieve desired sauce consistency.
15. Add Fresh Basil: Fold in the chopped fresh basil leaves to infuse the pasta with aroma and freshness.
16. Serve: Serve the pasta in bowls, topping each with grated Parmesan cheese and extra basil leaves if desired. Optionally drizzle with a little extra olive oil for enhanced flavor.

Notes

• Use parchment paper on the baking sheet for easy cleanup and to prevent sticking.
• Red pepper flakes are optional but add a nice subtle heat to the dish.
• Reserve pasta water carefully as it helps to loosen the sauce and helps it cling better to the pasta.
• Feel free to use any pasta shape you prefer, though spaghetti works best for coating with the sauce.
• Adjust balsamic vinegar quantity or omit to suit your taste preferences.
• For a vegan version, omit Parmesan or substitute with a plant-based alternative.
• Leftover sauce can be refrigerated for up to 2 days and reheated gently.

Keywords: roasted tomato pasta, garlic pasta, vegetarian pasta recipe, Italian pasta dish, easy pasta recipe