Roasted Tomato Garlic Pasta

This roasted tomato garlic pasta recipe is all about bringing out bold flavors from just a handful of kitchen staples. Sweet cherry tomatoes roast until their juices caramelize, garlic transforms mellow, and everything gets tossed together with hot pasta. Whether you need a cozy weeknight meal or an easy dish for company, this hits the spot.

Every time I make this dish the aroma of roasting garlic fills the house and my family drifts into the kitchen eager for dinner. Even picky eaters go back for seconds and leftovers are never a problem.

Ingredients

• Cherry tomatoes: these get sweeter and juicier when roasted pick firm bright red tomatoes for best flavor look for local or vine-ripened in season
• Head of garlic: roasting mellows the bite and adds natural sweetness choose bulbs that feel heavy with tightly packed cloves
• Olive oil: extra virgin brings a fruity flavor layer always use fresh oil for this dish
• Salt and pepper: basics to bring out every ingredient’s taste use sea salt and freshly cracked pepper for the best results
• Pasta: use spaghetti or your favorite shape al dente texture holds up best dried or fresh both will work
• Red pepper flakes: optional for gentle heat buy from a fresh batch so flavor pops
• Fresh basil leaves: vibrant aroma and color chop just before adding use leaves free of bruising or dark spots
• Grated Parmesan cheese: brings richness and nutty finish grate your own for best melt and taste
• Balsamic vinegar: optional for a tangy sweet contrast choose a syrupy aged style if possible

Step-by-Step Instructions

Roast the Tomatoes and Garlic:

Set your oven to four hundred degrees Fahrenheit two hundred Celsius Line a sheet pan with parchment Place the cherry tomatoes in a bowl and toss with two tablespoons olive oil salt pepper and red pepper flakes if you like Heat draws out their juice Place the tomatoes in a single layer Slice the top off the garlic head to expose the cloves drizzle it with oil and sprinkle with salt Nestle onto the pan Cut side faces up so each clove caramelizes not burns Roast about twenty five to thirty minutes or until tomatoes blister and garlic turns soft golden and squeezes easily

Cook the Pasta:

While the oven works its magic bring a pot of well salted water to a rocking boil Add one pound of pasta Stir to keep strands separate Cook until just barely al dente or to your texture preference Save a mug of pasta water before draining Drain but do not rinse so starch helps the sauce cling

Make the Sauce:

Let tomatoes and garlic cool slightly Squeeze the garlic cloves from their skins into a big mixing bowl Add roasted tomatoes and every bit of their caramelized juices Mash with a fork or a potato masher Blend until it is mostly smooth but leave some juicy chunks

Finish and Toss:

Add the last tablespoon of olive oil and splash of balsamic if using Season again with more salt or pepper if needed Pour in cooked pasta Toss fast and well Add a splash of reserved pasta water a little at a time until everything is silky and barely saucy

Add Freshness:

Fold chopped basil through the warm pasta Scoop into bowls Shower with grated Parmesan Add extra basil and a light drizzle of oil if you want a glossy finish

Save

I always look forward to using sun ripened cherry tomatoes for this dish Their flavor gets so deep and intense after roasting that the whole pasta practically glows

Storage Tips

Keep leftover pasta in an airtight container in the fridge It stays good for up to three days Add a splash of water before reheating gently on the stove or microwave If you have fresh basil add that just before eating so it keeps its green color

Ingredient Substitutions

Swap cherry tomatoes for grape tomatoes if needed Roma can work in a pinch Use whole wheat or gluten free pasta for dietary needs No Parmesan on hand Try pecorino or leave cheese off for a vegan version A spoonful of ricotta stirred in adds creamy richness

Serving Suggestions

Great on its own or as a side next to grilled chicken or fish For a heartier meal stir in sautéed spinach cooked shrimp or roasted zucchini Serve warm for comfort or cold as a pasta salad for picnics

Cultural Context

This dish is inspired by classic Italian cucina povera where simple ingredients are treated with care Roasting vegetables for the pasta sauce is an old tradition in southern Italy You taste both the spirit of summer gardens and comfort food in each bite

Recipe FAQs

→ Can I use other types of tomatoes?

Yes, you can substitute grape or plum tomatoes if cherry tomatoes are unavailable. Just chop larger tomatoes into bite-sized pieces for even roasting.

→ How can I make the dish vegan?

Simply omit the Parmesan cheese or replace it with a plant-based alternative to make the meal vegan while preserving its savory depth.

→ What pasta shapes work best?

Spaghetti, linguine, or fusilli all soak up the roasted tomato and garlic flavors well. Choose your favorite or use what you have on hand.

→ Can I make this ahead of time?

Yes, the pasta can be made in advance and enjoyed cold as a pasta salad, or reheated gently before serving for a warm option.

→ How can I add protein to the dish?

Add cooked chicken, shrimp, or sautéed vegetables for a heartier meal, pairing well with the tomato and garlic base.