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Roasted Tomato Garlic Pasta Recipe

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★★★★★

4.6 from 89 reviews

This Roasted Tomato Garlic Pasta recipe features blistered cherry tomatoes and caramelized garlic roasted to perfection, tossed with al dente pasta and fresh basil. Enhanced with parmesan cheese and optional balsamic vinegar, it’s a flavorful, comforting meal that’s easy to prepare and perfect for any occasion.

Ingredients

Scale

Vegetables and Fresh Herbs

  • 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 Dairy

  • 1 pound of pasta (spaghetti or your choice)
  • 1/2 cup of grated Parmesan cheese

Instructions

  1. Preheat the Oven: Set your oven to 400°F (200°C) to prepare for roasting the tomatoes and garlic.
  2. Prepare Tomatoes and Garlic: Rinse and dry the cherry tomatoes, placing them in a large mixing bowl. Slice the top off the garlic head to expose the cloves.
  3. Season Tomatoes: Drizzle 2 tablespoons of olive oil over the tomatoes. Add salt, pepper, and red pepper flakes if using, then toss everything together to evenly coat the tomatoes.
  4. Arrange for Roasting: Line a baking sheet with parchment paper. Spread the seasoned tomatoes in a single layer. Place the garlic head cut side up on the same sheet, drizzle with olive oil, and sprinkle with salt.
  5. Roast: Bake in the preheated oven for 25-30 minutes, until tomatoes are blistered and garlic is soft.
  6. Cook Pasta: While roasting, bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente, stirring occasionally.
  7. Reserve Pasta Water and Drain: Before draining, reserve about 1 cup of pasta cooking water. Do not rinse the pasta to retain starch for better sauce adherence.
  8. Cool and Prep Roasted Ingredients: Allow the roasted tomatoes and garlic to cool for a few minutes. Squeeze the softened garlic cloves out of their skins into a large mixing bowl.
  9. Combine Roasted Tomatoes and Garlic: Add the roasted tomatoes and any juices from the baking sheet to the bowl. Gently mash them together using a fork or potato masher to create a chunky sauce.
  10. Season the Sauce: Stir in the remaining 1 tablespoon of olive oil, balsamic vinegar if using, and adjust seasoning with salt and pepper to taste.
  11. Toss Pasta with Sauce: Add the cooked pasta to the bowl and gently toss to coat evenly, adding reserved pasta water a little at a time to reach desired sauce consistency.
  12. Add Fresh Basil: Fold in the chopped fresh basil leaves for a fresh herbal flavor.
  13. Serve: Serve the pasta in bowls, topped with grated Parmesan cheese and extra basil leaves if desired. Drizzle with additional olive oil for extra flavor.

Notes

  • To make it vegan, omit the Parmesan cheese or substitute with a vegan cheese alternative.
  • Red pepper flakes are optional but add a nice subtle heat to the dish.
  • Use pasta water to loosen the sauce and help it cling better to the pasta.
  • Fresh basil can be substituted with other fresh herbs like parsley or oregano if preferred.
  • For a gluten-free option, use gluten-free pasta.

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

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