Roasted Cherry Tomato Pasta
User Reviews
5
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Prep Time
5 mins
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Cook Time
45 mins
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Total Time
50 mins
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Servings
4
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Calories
516 kcal
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Course
Main Course
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Cuisine
Italian
Roasted Cherry Tomato Pasta
Description
To start, cherry tomatoes and whole garlic cloves wrapped in foil are roasted at 425°F until the tomatoes soften and release juices, and the garlic becomes tender. The garlic is then mashed and sautéed briefly with olive oil and red pepper flakes to infuse the oil before adding the roasted tomatoes with their juices. Cooking them down slightly thickens the sauce while preserving freshness.
The pasta is boiled until al dente and then tossed directly into the pan with the tomato sauce along with fresh chopped basil. The pasta water is used as needed to loosen or emulsify the sauce around the noodles, creating a cohesive dish that clings to the pasta.
The resulting pasta serves as a simple yet rich meal showcasing summer tomatoes roasted to deepen their natural sweetness. The optional spice adds warmth without overwhelming the brightness. Fresh basil finish enhances the flavor with herbal notes.
Leftover sauce keeps for several days refrigerated or can be frozen for longer storage. Reheat gently to preserve flavors and texture.
Ingredients
- 1 pound linguine or spaghetti, penne, etc
- 3 1/2 pounds cherry tomato
- 5 cloves garlic
- 1/4 cup extra virgin olive oil divided
- 1/2 teaspoon red pepper flakes optional, crushed, hot
- kosher salt to taste
- 1/4 cup basil chopped
Instructions
- Preheat oven to 425f.
- Place tomatoes on a parchment paper lined baking sheet. Drizzle 2 tablespoons of olive oil onto the tomatoes and sprinkle with kosher salt. Wrap garlic cloves in foil and add to the baking sheet as well. Roast the tomatoes and garlic in the oven for 30 minutes.
- Remove the garlic cloves from the foil, and mash with the back of a knife.
- Heat a large pan to medium-low heat. Add remaining olive oil and the roasted garlic. Saute for a minute then add in the red pepper flakes and cook for 30 seconds more. Add the tomatoes and the juices to the pan and cook over medium to medium-low heat to slightly thicken the sauce.
- Meanwhile, bring a large pot of water to a boil with 2 tablespoons of Kosher salt. Cook pasta in boiling water to al dente. Reserve at least 1 cup of pasta water!
- Add the pasta to the pan with the tomatoes and toss to coat and emulsify. Cook for 30-60 seconds or right until the pasta is done. If the pasta is too dry, add a touch (couple ounces) of pasta water.
- Taste test and adjust salt and pepper if required. Turn off the heat and add in the basil. Serve in bowls with an extra drizzle of your best extra virgin olive oil and grated cheese on the side. Enjoy!
Notes
- Roasted tomatoes release a lot of liquid; cook them gently to reduce excess moisture without drying the sauce.
- Cherry or plum tomatoes work best as they have more flesh and less juice, ideal for sauce consistency.
- Leftovers keep up to 5 days refrigerated and can be reheated in the microwave.
- Extra sauce can be refrigerated for up to 5 days or frozen for up to 3 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 516 kcal
% Daily Value*
| Calories | 516kcal | 26% |
| Carbohydrates | 79.6g | 27% |
| Protein | 16.8g | 34% |
| Fat | 16.1g | 25% |
| Saturated Fat | 2.3g | 12% |
| Cholesterol | 83mg | 28% |
| Sodium | 633mg | 26% |
| Potassium | 1270mg | 27% |
| Fiber | 5.4g | 22% |
| Sugar | 11.8g | 24% |
| Calcium | 62mg | 6% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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