Description
There’s something magical about the combination of roasted tomatoes and garlic—it’s aromatic, savory, and full of natural sweetness that elevates even the simplest pasta. This Roasted Tomato Garlic Pasta is a weeknight-friendly dish that feels elegant, but requires minimal effort and ingredients.
I first made this recipe on a quiet weeknight when I had a basket of ripe tomatoes and a craving for something comforting. Roasting the tomatoes brought out their natural sweetness and deepened their flavor, while garlic added that irresistible aroma that fills your kitchen with warmth. Tossed with your favorite pasta, a drizzle of olive oil, and a sprinkle of Parmesan or fresh herbs, it quickly became a new favorite.
This dish works beautifully as a quick lunch, a light dinner, or a side to a protein like grilled chicken or fish. It’s vegan-friendly if you skip the cheese, gluten-free if paired with gluten-free pasta, and bursting with the simple, fresh flavors of the season.
Ingredients
- 500 g cherry or grape tomatoes, halved
- 4–5 garlic cloves, peeled and left whole or slightly crushed
- 3 tbsp olive oil
- Salt and freshly ground black pepper, to taste
- 300–350 g pasta (spaghetti, linguine, or penne)
- 1 tsp dried oregano or Italian seasoning
- ¼ tsp red pepper flakes (optional, for heat)
- 2 tbsp fresh basil, chopped
Instructions
- Preheat the oven
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. - Prepare the tomatoes and garlic
Place the halved tomatoes and whole garlic cloves on the prepared baking sheet. Drizzle with olive oil and season with salt, pepper, oregano, and optional red pepper flakes. Toss to coat evenly. - Roast the tomatoes
Roast in the oven for 20–25 minutes until the tomatoes are soft, slightly caramelized, and the garlic is fragrant. Remove and allow to cool slightly. If desired, squeeze roasted garlic out of its skin for a smoother sauce. - Cook the pasta
While the tomatoes roast, bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve ½ cup of pasta water, then drain. - Combine pasta and roasted tomatoes
In a large bowl or the pasta pot, combine the cooked pasta with the roasted tomatoes and garlic. Toss with reserved pasta water a little at a time to help coat the noodles and create a silky sauce. - Finish with herbs and cheese
Stir in fresh basil and sprinkle with grated Parmesan or vegan cheese if using. Adjust seasoning with additional salt and pepper as needed. - Serve immediately
Serve warm, optionally with a drizzle of extra virgin olive oil or a pinch of crushed red pepper for added heat.
Notes
- Add grilled chicken, shrimp, or tofu to make it a protein-packed meal.
- Sprinkle toasted pine nuts for crunch and nutty flavor.
- Leftovers can be reheated gently on the stovetop or in the microwave with a splash of olive oil or water.
Nutrition
- Calories: ~350