Roasted Tomato Garlic Pasta: A Deliciously Simple Recipe for Any Occasion
Ingredients
Scale
- 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
- 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.
- Slice off the top of the head of garlic to expose the cloves.
- Drizzle 2 tablespoons of olive oil over the tomatoes, add salt, pepper, and red pepper flakes (if using). Toss to coat.
- 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.
- Roast for 25-30 minutes until the tomatoes are blistered and the garlic is soft.
- While the tomatoes and garlic roast, bring a large pot of salted water to a boil.
- Add the pasta and cook according to package instructions until al dente, stirring occasionally.
- Reserve about 1 cup of pasta cooking water before draining the pasta. Do not rinse.
- Once roasted, let the tomatoes and garlic cool for a few minutes.
- Squeeze the roasted garlic cloves into a large mixing bowl.
- Add the roasted tomatoes and any juices from the baking sheet.
- Gently mash the tomatoes and garlic together with a fork or potato masher.
- Stir in the remaining tablespoon of olive oil, balsamic vinegar (if using), and season with salt and pepper.
- Add the cooked pasta to the bowl and toss to coat, adding reserved pasta water as needed for desired consistency.
- Fold in the chopped fresh basil.
- Serve in bowls, topped with grated Parmesan cheese and extra basil leaves if desired.
- Drizzle with olive oil for added flavor.