Roasted Tomato Garlic Pasta
Transform cherry tomatoes and garlic into a rich, sweet-and-savory sauce with a touch of olive oil and basil. This easy oven-roasted method caramelizes tomatoes and mellows garlic, creating a comforting Mediterranean-inspired dish perfect for any occasion.
- Prep Time: 15
- Cook Time: 40
- Total Time: 55
- Yield: 4 servings
- Category: Dinner
- Method: Roasting
- Cuisine: Italian/Mediterranean
- Diet: Vegetarian
Ingredients
1 (14-16 ounce) bag cherry tomatoes
1 whole head of garlic (approximately 20-25 cloves)
2 tablespoons extra virgin olive oil
Salt and freshly ground black pepper, to taste
10-12 ounces pasta (any variety)
1 teaspoon sugar (optional)
Fresh basil leaves, chopped
Parmesan cheese (vegetarian option, optional)
1 tablespoon balsamic vinegar (optional)
Instructions
Preheat oven to 400°F (200°C). Cut the top off the garlic head and drizzle with olive oil.
Toss cherry tomatoes with olive oil, salt, and pepper on a baking sheet.
Bake for 25-30 minutes, until tomatoes burst and garlic turns golden and tender.
Cook pasta according to package instructions, reserving 1/2 cup pasta water.
Squeeze roasted garlic into the tomatoes and stir to combine with the released juices.
Add basil, optional sugar, and balsamic vinegar to the roasted mixture.
Toss pasta in the tomato-garlic sauce, adding reserved pasta water to create a cohesive, glossy coating.
Top with Parmesan cheese (vegetarian) before serving.
Notes
Use vegetarian Parmesan if avoiding animal products. Add oven-roasted zucchini, bell peppers, or spinach for variations. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Find it online: https://cookingwithramsay.com/roasted-tomato-garlic-pasta/