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; 1/4 cup of fresh basil leaves, chopped; 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); 1 pound of pasta (spaghetti or your choice); 1/2 cup of grated Parmesan cheese

Jump to Recipe

Introduction

This roasted tomato garlic pasta is a simple yet flavorful dish perfect for any occasion. Roasting the tomatoes and garlic brings out their natural sweetness, creating a rich sauce that pairs beautifully with pasta. It’s easy to prepare and sure to impress.

A white bowl holds a serving of rigatoni pasta with a light golden color, each tube smoothly layered to form the base. On top, vibrant red cherry tomatoes, some whole and some halved with a juicy and slightly roasted texture, are spread evenly. Dollops of soft white cheese sit among the pasta and tomatoes, creating a creamy contrast. The dish is lightly sprinkled with cracked black pepper and small green herb leaves scattered on top, adding fine texture and a fresh touch. The background has a white marbled texture. 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).
Step 2: Rinse the cherry tomatoes under cold water and pat them dry. Place them in a large mixing bowl.
Step 3: Slice off the top of the head of garlic to expose the cloves.
Step 4: Drizzle 2 tablespoons of olive oil over the tomatoes, add salt, pepper, and red pepper flakes (if using). Toss to coat.
Step 5: 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 6: Roast for 25-30 minutes until the tomatoes are blistered and the garlic is soft.
Step 7: While the tomatoes and garlic roast, bring a large pot of salted water to a boil.
Step 8: Add the pasta and cook according to package instructions until al dente, stirring occasionally.
Step 9: Reserve about 1 cup of pasta cooking water before draining the pasta. Do not rinse.
Step 10: Once roasted, let the tomatoes and garlic cool for a few minutes.
Step 11: Squeeze the roasted garlic cloves into a large mixing bowl.
Step 12: Add the roasted tomatoes and any juices from the baking sheet.
Step 13: Gently mash the tomatoes and garlic together with a fork or potato masher.
Step 14: Stir in the remaining tablespoon of olive oil, balsamic vinegar (if using), and season with salt and pepper.
Step 15: Add the cooked pasta to the bowl and toss to coat, adding reserved pasta water as needed for desired consistency.
Step 16: Fold in the chopped fresh basil.
Step 17: Serve in bowls, topped with grated Parmesan cheese and extra basil leaves if desired.
Step 18: Drizzle with olive oil for added flavor.

Tips & Variations

Use fresh, ripe cherry tomatoes for the best flavor and natural sweetness.
Add a pinch of red pepper flakes for a subtle spicy kick.
Swap spaghetti for penne or fusilli to catch more sauce.
For a vegan version, omit Parmesan or use a plant-based alternative.
Drizzle extra balsamic vinegar or a squeeze of lemon for added brightness.

Storage

Store leftover pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of water or olive oil to loosen the sauce. Avoid microwaving on high to maintain texture and flavor.

How to Serve

The dish shows a white plate filled with a single layer of large tube pasta, light yellow in color, spread evenly. On top of the pasta, there are bright red roasted cherry tomatoes, some whole and some sliced in half, showing a glossy texture. Small dollops of white creamy cheese are placed over the pasta and tomatoes, adding contrast. Black pepper is sprinkled all over the dish, creating tiny black specks. Green chopped herbs are scattered lightly as a garnish, adding a fresh touch. The plate sits on a white marbled surface. 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, grape or small plum tomatoes work well too. Just adjust roasting time to ensure they blister and soften nicely.

Is it necessary to roast the whole head of garlic?

Roasting the whole head softens the garlic cloves and mellows their flavor, creating a creamy texture ideal for the sauce. You can use pre-roasted garlic or roasted individual cloves if preferred.