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Roasted Tomato Garlic Pasta: An Easy Recipe

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This Roasted Tomato Garlic Pasta is a delightful dish filled with the rich flavors of sweet roasted tomatoes and aromatic garlic. Perfect for a quick weeknight dinner, it combines simplicity with heavenly taste.

Ingredients

Scale
  • 1 pound cherry tomatoes
  • 1 head garlic
  • 3 tablespoons olive oil
  • Salt, to taste
  • Pepper, to taste
  • 1 pound pasta (spaghetti or your choice)
  • 1/2 teaspoon red pepper flakes (optional)
  • 1/4 cup fresh basil leaves, chopped
  • 1/2 cup grated Parmesan cheese
  • 1 tablespoon balsamic vinegar (optional)

Instructions

  1. Preheat your oven to 200°C (400°F). This is important for roasting the tomatoes and garlic evenly.
  2. Rinse the cherry tomatoes under cold water and pat them dry. This removes dirt and ensures they roast evenly.
  3. Cut the top off the head of garlic to expose the cloves. Roasting will intensify the flavors and soften the garlic.
  4. Drizzle 2 tablespoons of olive oil over the tomatoes, add salt, pepper, and red pepper flakes if desired. Mix everything well so the tomatoes are evenly seasoned.
  5. Line a baking sheet with parchment paper and spread the seasoned tomatoes in a single layer. Place the head of garlic cut side up on the sheet and drizzle a little olive oil over it.
  6. Roast the tomatoes and garlic in the oven for 25-30 minutes until the tomatoes burst and the garlic is soft. Ensure the tomatoes are lightly caramelized.
  7. While the tomatoes and garlic are roasting, bring a large pot of salted water to a boil. This is crucial for the flavor of the pasta.
  8. Add the pasta and cook according to package instructions until al dente. Stir occasionally to prevent sticking.
  9. Reserve about 1 cup of pasta cooking water before draining the pasta. This helps adjust the sauce later.
  10. After roasting, let the tomatoes and garlic cool for a few minutes. This makes handling easier and prevents burns.
  11. Squeeze the roasted garlic cloves into a large bowl. They should now be soft and easy to mash.
  12. Add the roasted tomatoes and all the juices from the baking sheet into the bowl. This adds extra flavor to the sauce.
  13. Use a fork or potato masher to lightly crush the tomatoes and garlic. This creates a chunky sauce that pairs perfectly with the pasta.
  14. Stir in the remaining tablespoon of olive oil and the balsamic vinegar (if used), seasoning with salt and pepper to taste.
  15. Add the cooked pasta to the bowl and mix everything well, adding reserved pasta water as needed to achieve your desired consistency.
  16. Fold in the chopped fresh basil leaves. The basil adds a fresh flavor and nice color.
  17. Serve the pasta in bowls, garnished with grated Parmesan cheese and additional basil leaves if desired. A drizzle of olive oil on top enhances the flavor.

Nutrition

Keywords: Avoid overcooking the pasta. Make sure to keep it al dente, as it will continue to cook slightly when mixed with the sauce. Use fresh ingredients whenever possible for the best flavor.

Find it online: https://cinnamonbelle.com/gerostete-tomaten-knoblauch-pasta-ein-einfaches-rezept/