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Roasted Tomato Garlic Pasta: A Deliciously Simple Recipe for Any Occasion Recipe

A Deliciously Simple Recipe
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★★★★★

4.7 from 22 reviews

Roasted Tomato Garlic Pasta is an easy and flavorful dish that combines oven-roasted cherry tomatoes and garlic with perfectly cooked pasta. This simple yet delicious recipe uses fresh herbs, olive oil, and optional balsamic vinegar for a rich, savory sauce that is perfect for any occasion, from casual weeknight dinners to special gatherings.

Ingredients

Scale

Produce

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

Pantry

  • 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 & Dairy

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

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 them 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. Toss Tomatoes with Seasoning: Drizzle 2 tablespoons of olive oil over the tomatoes, then sprinkle with salt, pepper, and red pepper flakes if using. Toss well to coat evenly.
  5. Arrange for Roasting: Line a baking sheet with parchment paper. Spread the tomatoes in a single layer, then place the garlic head cut side up on the same sheet. Drizzle the garlic with olive oil and sprinkle with salt.
  6. Roast Garlic and Tomatoes: Roast for 25-30 minutes until the tomatoes are blistered and the garlic becomes soft and caramelized.
  7. Boil Pasta: While roasting, bring a large pot of salted water to a boil.
  8. Cook Pasta: Add the pasta and cook according to 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 Ingredients: Remove the roasting pan from the oven and let the tomatoes and garlic cool for a few minutes to handle safely.
  11. Extract Roasted Garlic: Squeeze the softened 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 Roasted Vegetables: Gently mash the tomatoes and garlic together using a fork or potato masher to create a rustic sauce.
  14. Season Sauce: Stir in the remaining 1 tablespoon of olive oil and the balsamic vinegar if using. Season with salt and pepper to taste.
  15. Toss Pasta with Sauce: Add the cooked pasta to the bowl and toss to coat evenly. Add reserved pasta water gradually to reach your desired sauce consistency.
  16. Add Fresh Basil: Fold in the chopped fresh basil leaves for a bright, fresh flavor.
  17. Serve: Plate the pasta in bowls, topping each serving with grated Parmesan cheese and extra basil leaves if desired.
  18. Finish with Olive Oil: Drizzle with a little additional olive oil for extra flavor and richness.

Notes

  • You can use any type of pasta you prefer, but spaghetti or linguine works best to catch the sauce.
  • For a spicy kick, add red pepper flakes according to your heat preference.
  • If you want a vegan version, omit the Parmesan cheese or substitute with vegan cheese alternatives.
  • Save some pasta water to loosen the sauce; it helps bind the sauce to the pasta better.
  • Roasting garlic mellows its flavor, making it sweet and buttery; be sure not to burn it.
  • Fresh basil is key to a vibrant finish; add it just before serving to preserve its flavor.
  • This dish stores well and can be refrigerated for up to 3 days. Reheat gently, adding a splash of water or olive oil to loosen the sauce.

Nutrition

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

Find it online: https://yumwithmia.com/a-deliciously-simple-recipe/