Description
A delicious roasted tomato and garlic dish that pairs perfectly with pasta.
Ingredients
Scale
- 2 pints cherry or grape tomatoes
- 6–8 cloves garlic, peeled
- 3 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- ½–1 tsp crushed red pepper flakes (optional, for heat)
- 1 tsp Italian seasoning (optional)
- 12 oz spaghetti, linguine, or penne
- ½ cup reserved pasta water
- 2 tbsp olive oil or 2 tbsp butter
- ¼ cup grated Parmesan (plus more for serving)
- Fresh basil leaves, torn
- Salt & pepper to taste
Instructions
- Preheat oven to 425°F (220°C).
- On a baking sheet, toss tomatoes and whole garlic cloves with olive oil, salt, pepper, red pepper flakes, and Italian seasoning.
- Roast 20–25 minutes, until tomatoes are blistered and beginning to burst.
- While tomatoes roast, bring a pot of salted water to a boil.
- Cook pasta until al dente.
- Reserve ½ cup pasta water, then drain.
- In a large skillet, heat 2 tbsp olive oil or butter over medium heat.
- Add roasted tomatoes and garlic (along with their juices).
- Lightly smash some tomatoes to release more juices.
- Add a splash of pasta water to create a silky sauce.
- Add cooked pasta to the skillet.
- Toss with Parmesan and more pasta water as needed until saucy and glossy.
- Adjust seasoning with salt and pepper.
- Top with fresh basil, extra Parmesan, and another drizzle of olive oil.
- Serve warm.
Notes
- This dish can also be served with grilled chicken for added protein.
- Adjust the amount of red pepper flakes according to your heat preference.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: main dish
- Method: oven roasted
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 10mg