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Roasted Tomato Garlic Pasta Recipe

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4.9 from 690 reviews

A flavorful and easy-to-make pasta dish featuring roasted cherry tomatoes and garlic, tossed with spaghetti, fresh basil, and Parmesan cheese. This recipe balances sweet, roasted flavors with a hint of spice and tang from optional red pepper flakes and balsamic vinegar, making it a perfect weeknight dinner.

Ingredients

Scale

Roasted Tomato and Garlic

  • 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)

Pasta

  • 1 pound of pasta (spaghetti or your choice)

Finishing Touches

  • 1/4 cup of fresh basil leaves, chopped
  • 1/2 cup of grated Parmesan cheese
  • 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: Rinse the cherry tomatoes under cold water and pat dry. Place them in a large mixing bowl.
  3. Prepare Garlic: Slice off the top of the head of garlic to expose the cloves.
  4. Season Tomatoes: Drizzle 2 tablespoons of olive oil over the tomatoes, add salt, pepper, and red pepper flakes if using. 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 garlic with olive oil and sprinkle with salt.
  6. Roast Vegetables: Roast in the preheated oven for 25-30 minutes until tomatoes are blistered and garlic is soft.
  7. Boil Pasta: While roasting, bring a large pot of salted water to a boil for the pasta.
  8. Cook Pasta: Add the pasta and cook according to the package instructions until al dente, stirring occasionally.
  9. Reserve Pasta Water: Before draining, reserve about 1 cup of pasta cooking water. Do not rinse the pasta.
  10. Cool Roasted Vegetables: Once roasted, allow the tomatoes and garlic to cool slightly.
  11. Extract Roasted Garlic: Squeeze the soft roasted garlic cloves out of the head into a large mixing bowl.
  12. Add Roasted Tomatoes: Add the roasted tomatoes along with any juices from the baking sheet to the bowl.
  13. Mash Ingredients: Gently mash the tomatoes and roasted garlic together with a fork or potato masher until combined but still chunky.
  14. Mix Sauce: Stir in the remaining tablespoon of olive oil and balsamic vinegar if using. Season with additional salt and pepper to taste.
  15. Toss Pasta: Add the cooked pasta to the bowl and toss to coat with the sauce, adding reserved pasta water gradually to reach your desired consistency.
  16. Add Basil: Fold in the chopped fresh basil leaves to the pasta.
  17. Serve: Serve the pasta in bowls topped with grated Parmesan cheese and extra basil leaves if desired.
  18. Finish with Olive Oil: Drizzle with additional olive oil for extra flavor before serving.

Notes

  • For a spicier kick, increase red pepper flakes according to your preference.
  • Balsamic vinegar adds a nice tang but can be omitted for a milder flavor.
  • Use fresh pasta or your favorite pasta shape for variation.
  • Reserve pasta water is key to adjusting the sauce’s consistency and binding the pasta well.
  • This dish can be served warm or at room temperature.

Keywords: roasted tomato pasta, garlic pasta, Italian pasta recipe, easy pasta dish, vegetarian pasta, roasted tomatoes, simple dinner recipe

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