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Roasted Tomato Garlic Pasta Recipe

Roasted Tomato Garlic Pasta Recipe
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★★★★★

5.1 from 11 reviews

A vibrant and flavorful Roasted Tomato Garlic Pasta recipe featuring blistered cherry tomatoes and soft roasted garlic cloves combined with olive oil, fresh basil, and Parmesan cheese for a comforting, easy-to-make dish perfect for any pasta lover.

Ingredients

Scale

Vegetables and Herbs

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

Pasta and Dairy

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

Seasonings and Oils

  • 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)

Instructions

  1. Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the tomatoes and garlic.
  2. Prepare Tomatoes and Garlic: 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.
  3. Season Tomatoes and Garlic: Drizzle 2 tablespoons of olive oil over the tomatoes, add salt, pepper, and red pepper flakes if using. Toss to coat all tomatoes evenly. Place the tomatoes in a single layer on a parchment-lined baking sheet. Place the garlic head cut side up on the baking sheet, drizzle with olive oil, and sprinkle with salt.
  4. Roast: Roast the tomatoes and garlic for 25-30 minutes until the tomatoes are blistered and the garlic becomes soft and fragrant.
  5. Cook Pasta: While vegetables roast, bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente, stirring occasionally. Reserve 1 cup of pasta cooking water before draining. Do not rinse the pasta.
  6. Cool and Mash: Allow roasted tomatoes and garlic to cool slightly. Squeeze roasted garlic cloves into a large mixing bowl. Add roasted tomatoes and any juices from the baking sheet. Gently mash the tomatoes and garlic together with a fork or potato masher.
  7. Combine Sauce: Stir in the remaining tablespoon of olive oil, balsamic vinegar if using, and season with salt and pepper to taste.
  8. Toss Pasta with Sauce: Add the cooked pasta to the bowl containing the tomato and garlic mixture. Toss to coat evenly, adding reserved pasta water a little at a time to reach desired sauce consistency.
  9. Add Basil and Serve: Fold in the chopped fresh basil. Serve the pasta in bowls topped with grated Parmesan cheese and extra basil leaves if desired. Drizzle with olive oil for added flavor.

Notes

  • You can use any pasta shape you prefer, but spaghetti works best to hold the sauce.
  • The roasting step intensifies the natural sweetness of the tomatoes and mellows the garlic flavor.
  • Adjust red pepper flakes to your desired level of spice or omit for a milder dish.
  • Reserve pasta water is essential for adjusting the sauce consistency and helps it cling to the noodles.
  • For a vegan version, omit the Parmesan or use a plant-based cheese alternative.
  • Leftover pasta can be stored in the fridge for up to 3 days and reheated gently with a splash of water.

Nutrition

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

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