Roasted Tomato Garlic Pasta (Print Version)
Caramelized tomatoes and garlic tossed with pasta, basil, and Parmesan offer bold yet simple comfort.
# Ingredients:
01 -
1 pound cherry tomatoes
02 -
1 head garlic
03 -
3 tablespoons olive oil
04 -
Salt, to taste
05 -
Pepper, to taste
06 -
1 pound pasta (e.g., spaghetti)
07 -
1/2 teaspoon red pepper flakes (optional)
08 -
1/4 cup fresh basil leaves, chopped
09 -
1/2 cup grated Parmesan cheese
10 -
1 tablespoon balsamic vinegar (optional)
# Directions:
01 -
Preheat your oven to 400°F (200°C).
02 -
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.
03 -
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, spread the tomatoes in a single layer, and place the garlic head cut side up. Drizzle with olive oil and sprinkle with salt.
04 -
Roast the tomatoes and garlic for 25-30 minutes until the tomatoes are blistered and the garlic is soft.
05 -
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. Do not rinse the pasta.
06 -
Once roasted, let the tomatoes and garlic cool slightly. Squeeze the garlic cloves into a large mixing bowl, add the roasted tomatoes and any juices from the baking sheet, and gently mash them together using a fork or potato masher.
07 -
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 to adjust the consistency.
08 -
Fold in the chopped fresh basil. Serve in bowls topped with grated Parmesan cheese and extra basil leaves if desired. Optionally, drizzle with olive oil for added flavor.
# Notes:
01 -
For a heartier meal, add cooked chicken, shrimp, or sautéed vegetables. For a creamier sauce, stir in a splash of heavy cream or ricotta cheese before serving. This dish can also be served cold as a pasta salad.