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

This Roasted Tomato Garlic Pasta is a simple yet flavorful dish that brings out the natural sweetness of roasted cherry tomatoes and garlic. Perfect for a weeknight dinner, it combines fresh ingredients with a hint of spice and fresh basil for a satisfying, comforting meal.

The dish shows short tubes of rigatoni pasta as the base layer, creamy off-white in color with a smooth texture. On top, there are roasted cherry tomatoes in deep red and slightly charred, some halved and some whole, adding a glossy, uneven texture. Small dollops of soft white cheese are scattered between the tomatoes, slightly melting into the pasta. The dish is sprinkled with finely chopped bright green herbs and cracked black pepper, adding color contrast and texture variation. The pasta is served on a white plate, placed on a white marbled textured 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).
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 to taste.
Step 15: Add the cooked pasta to the bowl and toss to coat, adding reserved pasta water as needed to reach your 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

For a smoky depth, add a teaspoon of smoked paprika with the red pepper flakes.
Use gluten-free pasta if preferred to make the dish gluten-free.
Swap fresh basil with fresh parsley or oregano for a different herb flavor.
To make it vegan, omit the Parmesan or substitute with a vegan cheese alternative.

Storage

Store any 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. Avoid microwaving directly if possible to maintain texture and flavor.

How to Serve

A close-up view of a pasta dish served on a white plate, featuring tube-shaped pasta with a smooth, slightly glossy texture as the base layer. On top, there are whole roasted cherry tomatoes with a deep red, slightly wrinkled skin, some cut in half showing a juicy inside. Dollops of soft white cheese are scattered across, looking creamy and slightly crumbly. The dish is sprinkled with finely chopped green herbs and a light dusting of black pepper and coarse salt, adding contrast and texture. The background is a clean white marbled surface. 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 tomatoes for this recipe?

Yes, you can substitute cherry tomatoes with grape tomatoes or halved small roma tomatoes. Just adjust roasting time as needed until they are blistered and soft.

Is it necessary to roast the garlic with the tomatoes?

Roasting the garlic softens its sharpness and brings out a sweet, mellow flavor that complements the tomatoes beautifully. You can use raw garlic, but the flavor will be stronger and less smooth.