Name: Roasted Tomato Garlic Pasta Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Italian
Ingredients: 1 pound of cherry tomatoes; 1 head of garlic; 3 tablespoons of olive oil; Salt, to taste; Pepper, to taste; 1/2 teaspoon of red pepper flakes (optional); 1 pound of pasta (spaghetti or your choice); 1/4 cup of fresh basil leaves, chopped; 1/2 cup of grated Parmesan cheese; 1 tablespoon of balsamic vinegar (optional)

Jump to Recipe

Introduction

This Roasted Tomato Garlic Pasta is a simple yet flavorful dish that highlights the sweet, caramelized taste of oven-roasted cherry tomatoes and garlic. Perfect for a comforting weeknight meal, it combines fresh basil and Parmesan for a satisfying finish.

The image shows a close-up of a plate of pasta with tube-shaped noodles, creamy white cheese dollops, roasted bright red cherry tomatoes, and a sprinkle of green herbs and black pepper on top. The cheese looks soft and slightly melting, while the cherry tomatoes have a roasted texture with some charred spots. The pasta is light yellow with a smooth surface, layered beneath the cheese and tomatoes. The dish is served on a white plate sitting on a white marbled texture background. 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).
Step 2: Rinse the cherry tomatoes under cold water and pat them dry. Place them in a large mixing bowl.
Step 3: Slice off the top of the head of garlic to expose the cloves.
Step 4: Drizzle 2 tablespoons of olive oil over the tomatoes, add salt, pepper, and red pepper flakes if using. Toss to coat evenly.
Step 5: 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 with olive oil, and sprinkle with salt.
Step 6: Roast for 25-30 minutes until the tomatoes are blistered and the garlic is soft.
Step 7: While the tomatoes and garlic roast, bring a large pot of salted water to a boil.
Step 8: Add the pasta and cook according to package instructions until al dente, stirring occasionally.
Step 9: Reserve about 1 cup of pasta cooking water before draining the pasta. Do not rinse.
Step 10: Once roasted, let the tomatoes and garlic cool for a few minutes.
Step 11: Squeeze the roasted garlic cloves into a large mixing bowl.
Step 12: Add the roasted tomatoes and any juices from the baking sheet.
Step 13: Gently mash the tomatoes and garlic together with a fork or potato masher.
Step 14: Stir in the remaining tablespoon of olive oil, balsamic vinegar if using, and season with salt and pepper.
Step 15: Add the cooked pasta to the bowl and toss to coat, adding reserved pasta water as needed for desired consistency.
Step 16: Fold in the chopped fresh basil.
Step 17: Serve in bowls, topped with grated Parmesan cheese and extra basil leaves if desired.
Step 18: Drizzle with olive oil for added flavor.

Tips & Variations

Use ripe, sweet cherry tomatoes for the best flavor.
If you prefer a creamier texture, stir in a splash of heavy cream or a spoonful of ricotta before serving.
Add pine nuts or toasted breadcrumbs on top for extra crunch.
For a vegan version, skip the Parmesan or use a plant-based alternative.
Roast a few extra garlic cloves to intensify the garlic flavor if you like.

Storage

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

How to Serve

The image shows a plate of rigatoni pasta arranged in a loose pile on a white plate. On top of the pasta are roasted cherry tomatoes, some whole and some halved, with a deep red color and slightly charred edges. Scattered among the tomatoes are dollops of creamy white cheese, likely ricotta, with a soft texture. Finely chopped green herbs are sprinkled over the dish, adding a fresh touch. There is also a light dusting of cracked black pepper and possibly some grated cheese on top. The background is a white marbled texture, and the overall look is fresh and vibrant, with warm colors and textures. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of pasta?

Yes, this recipe works well with spaghetti, linguine, penne, or any pasta shape you prefer. Just adjust cooking time according to the package instructions.

Do I have to use balsamic vinegar?

Balsamic vinegar is optional but adds a lovely tangy depth to the sauce. You can omit it if you prefer a simpler flavor or don’t have it on hand.