Description
Roasted cherry tomato & garlic pasta is a vibrant, comforting dish featuring blistered cherry tomatoes and mellow roasted garlic tossed with pasta, fresh basil, and a drizzle of olive oil. It’s simple, full of flavor, and perfect for a quick weeknight meal or an elegant dinner.
Ingredients
- 1 pint cherry tomatoes (halved or whole)
- 6–8 garlic cloves, peeled
- 3 tbsp olive oil, divided
- Salt, to taste
- ½ tsp black pepper
- ¼ tsp crushed red pepper flakes (optional)
- 12 oz pasta (spaghetti, linguine, or penne)
- ½ cup fresh basil, chopped
- Grated Parmesan cheese (optional)
- Lemon zest or juice (optional, for brightness)
Instructions
- Preheat oven to 400°F (200°C).
- On a baking sheet, toss cherry tomatoes and garlic cloves with 2 tbsp olive oil, salt, pepper, and red pepper flakes if using.
- Roast for 25–30 minutes until tomatoes are blistered and garlic is soft.
- Meanwhile, cook pasta in salted boiling water until al dente. Reserve ½ cup pasta water and drain.
- Transfer roasted tomatoes and garlic to a bowl or pan. Gently mash some to form a chunky sauce.
- Toss pasta with tomato mixture, adding reserved pasta water gradually until sauce coats pasta.
- Drizzle with remaining olive oil, stir in basil, and finish with Parmesan and lemon zest or juice if desired.
- Serve immediately.
Notes
- Grape tomatoes work just as well—halve them if large.
- Keep garlic cloves whole and oiled to prevent burning and ensure a sweet, mellow finish.
- Add olives, capers, or baby spinach for extra flavor and texture.
- Top with burrata, goat cheese, grilled chicken, or shrimp for a heartier dish.
- Skip the cheese to keep it vegan—it’s still flavorful.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 0mg
