Name: Roasted Tomato Garlic Pasta Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 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

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Introduction

Roasted Tomato Garlic Pasta is a simple yet flavorful dish that celebrates the sweetness of roasted cherry tomatoes and the mellow richness of garlic. This easy recipe combines fresh ingredients and a touch of balsamic vinegar for a comforting pasta perfect for any night.

A baking tray covered with roasted vegetables including halved red and yellow cherry tomatoes, larger pieces of roasted red tomatoes, and quartered grilled onions; the tomatoes show a mix of deep red and charred edges with juicy, softened textures, while the onions have grill marks and a light golden brown color. Around the tray sit whole fresh tomatoes, garlic bulbs, onion, olive oil bottle, and green basil leaves on a white marbled surface. 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). Rinse the cherry tomatoes under cold water and pat them dry. Place them in a large mixing bowl. Slice off the top of the head of garlic to expose the cloves.
Step 2: Drizzle 2 tablespoons of olive oil over the tomatoes, then add salt, pepper, and red pepper flakes if using. Toss to coat evenly.
Step 3: 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 the garlic with olive oil and sprinkle with salt.
Step 4: Roast the tomatoes and garlic for 25-30 minutes until the tomatoes are blistered and the garlic is soft.
Step 5: While roasting, bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente, stirring occasionally.
Step 6: Reserve about 1 cup of pasta cooking water before draining the pasta. Do not rinse the pasta.
Step 7: Once the tomatoes and garlic have cooled slightly, squeeze the roasted garlic cloves into a large mixing bowl. Add the roasted tomatoes and any juices from the baking sheet.
Step 8: Gently mash the tomatoes and garlic together using a fork or potato masher. Stir in the remaining tablespoon of olive oil and balsamic vinegar if using. Season with salt and pepper to taste.
Step 9: Add the cooked pasta to the bowl and toss well to coat. Add reserved pasta water as needed to reach your desired sauce consistency.
Step 10: Fold in the chopped fresh basil. Serve in bowls topped with grated Parmesan cheese and extra basil leaves if desired. Drizzle with additional olive oil for extra flavor.

Tips & Variations

For more heat, increase the red pepper flakes or add a pinch of cayenne pepper.
If fresh basil isn’t available, substitute with fresh parsley or spinach for a different herb flavor.
Use gluten-free pasta to make this dish gluten-free.
Add toasted pine nuts for a crunchy texture contrast.
Try swapping Parmesan with Pecorino Romano for a sharper taste.

Storage

Store leftover pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave, adding a splash of water or olive oil to loosen the sauce and keep the pasta moist.

How to Serve

A plate of pasta with about three layers: the bottom layer is short, tubular pasta in light golden color with a smooth and slightly shiny texture, arranged loosely on a white plate. The middle layer consists of whole roasted cherry tomatoes and halved roasted tomatoes in bright red with a glossy surface from olive oil. The top layer shows dollops of white creamy cheese scattered evenly, sprinkled with cracked black pepper, coarse salt, and small chopped green herbs that add fresh color contrasts. The whole dish sits on a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular tomatoes instead of cherry tomatoes?

Yes, but cherry tomatoes roast more evenly and become sweeter. If using regular tomatoes, cut them into smaller pieces and watch closely to prevent drying out.

Do I have to use the balsamic vinegar?

No, the balsamic vinegar is optional but it adds a lovely tangy depth. You can omit it or substitute with a splash of lemon juice for brightness.