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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.

Ingredients

Scale

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

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