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; 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)

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Introduction

Roasted Tomato Garlic Pasta is a wonderfully simple dish that combines the sweetness of blistered cherry tomatoes with the mellow richness of roasted garlic. This recipe is perfect for a quick weeknight dinner or a comforting meal any day of the week.

The dish shows one layer of pasta tubes that are pale yellow and slightly glossy, arranged in a loose heap on a white plate. Scattered among the pasta are whole and halved roasted cherry tomatoes with a shiny, blistered red skin. Dollops of white creamy cheese are placed on top and around the pasta, each topped with specks of coarse black pepper and small green herb leaves sprinkled throughout the dish. The whole scene rests on a white marbled texture surface, making the colors of the pasta and tomatoes stand out vividly. 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). Rinse the cherry tomatoes under cold water and pat them dry. Place them in a large mixing bowl.
Step 2: Slice off the top of the head of garlic to expose the cloves.
Step 3: Drizzle 2 tablespoons of olive oil over the tomatoes, add salt, pepper, and red pepper flakes if using. Toss to coat evenly.
Step 4: 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 5: Roast for 25-30 minutes until the tomatoes are blistered and the garlic is soft.
Step 6: While the tomatoes and garlic roast, bring a large pot of salted water to a boil.
Step 7: Add the pasta and cook according to package instructions until al dente, stirring occasionally.
Step 8: Reserve about 1 cup of pasta cooking water before draining the pasta. Do not rinse the pasta.
Step 9: Once roasted, let the tomatoes and garlic cool for a few minutes.
Step 10: Squeeze the roasted garlic cloves into a large mixing bowl.
Step 11: Add the roasted tomatoes and any juices from the baking sheet.
Step 12: Gently mash the tomatoes and garlic together with a fork or potato masher.
Step 13: Stir in the remaining tablespoon of olive oil, balsamic vinegar if using, and season with salt and pepper.
Step 14: Add the cooked pasta to the bowl and toss to coat, adding reserved pasta water as needed for desired consistency.
Step 15: Fold in the chopped fresh basil.
Step 16: Serve in bowls, topped with grated Parmesan cheese and extra basil leaves if desired. Drizzle with olive oil for added flavor.

Tips & Variations

For a creamier texture, stir in a splash of heavy cream or ricotta cheese just before serving.
Try using different pasta shapes such as penne or fusilli for a fun twist.
If you prefer less heat, omit the red pepper flakes or reduce the amount.
Adding a handful of toasted pine nuts or walnuts can give a nice crunch.

Storage

Store leftover pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of water or olive oil to loosen the sauce. Avoid microwave reheating directly as it can dry out the pasta.

How to Serve

A white plate holds a serving of short tubular pasta as the base layer, light yellow in color with a smooth texture. Scattered evenly on top are roasted cherry tomatoes, some whole and some cut in half, shining bright red with a slightly wrinkled surface. Small dollops of white cream are placed among the pasta and tomatoes, adding a soft and creamy contrast. The dish is sprinkled generously with coarse black pepper and bits of fresh green herbs, giving a speckled, colorful finish. The background shows a white marbled texture. 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 instead of cherry tomatoes?

Yes, you can use grape, roma, or any small tomatoes. Just adjust the roasting time slightly depending on their size to ensure they blister nicely.

Is it necessary to peel the roasted garlic?

Roasting softens the garlic cloves enough to squeeze them out of their skins easily, so peeling before roasting is not needed and can be messy. Just cut off the top and roast whole.