Description

This Roasted Tomato and Garlic Pasta is a light yet flavorful dish made with sweet roasted tomatoes, caramelized garlic, and fresh basil tossed with pasta in a simple olive oil sauce. It’s easy to make, perfect for busy weeknights, and tastes like a restaurant-quality meal!

Ingredients

Units Scale

For the Roasted Tomatoes & Garlic:

2 cups cherry or grape tomatoes (halved)
1 head garlic (cloves peeled but left whole)
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon red pepper flakes (optional, for heat)
1/2 teaspoon dried oregano or Italian seasoning

For the Pasta:

12 oz spaghetti, linguine, or penne
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup grated Parmesan cheese
1/4 cup fresh basil (chopped)
1 tablespoon balsamic vinegar (optional, for extra depth)

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Instructions

Roast the Tomatoes & Garlic:
- Preheat oven to 400°F (200°C).
- Spread cherry tomatoes and garlic cloves on a baking sheet.
- Drizzle with olive oil, sprinkle with salt, pepper, red pepper flakes, and oregano. Toss to coat.
- Roast for 20-25 minutes, until the tomatoes are soft and slightly caramelized.
Cook the Pasta:
- While the tomatoes roast, cook the pasta in salted boiling water according to package instructions. Reserve ½ cup of pasta water, then drain the pasta.
Combine Everything:
- In a large pan, heat 2 tablespoons of olive oil over medium heat.
- Add the roasted tomatoes and garlic (mash the garlic slightly for a creamy texture).
- Toss in the cooked pasta, adding a splash of reserved pasta water to loosen the sauce.
- Stir in Parmesan cheese, fresh basil, and balsamic vinegar (if using).
Serve & Enjoy:
- Garnish with extra Parmesan and fresh basil.
- Serve warm and enjoy!

Notes

Add protein by tossing in grilled chicken or shrimp.
Use whole wheat or gluten-free pasta if needed.
For a creamier sauce, mix in a few tablespoons of ricotta or burrata cheese.
Add spinach or arugula for extra greens.