Irresistible Roasted Tomato Garlic Pasta
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Category: Main
- Method: Cooking
- Cuisine: International
Ingredients
Scale
- 1 pound cherry tomatoes
- 1 head garlic
- 3 tablespoons olive oil
- Salt and pepper, to taste
- 1 pound pasta (spaghetti or choice)
- 1/2 teaspoon red pepper flakes (optional)
- 1/4 cup fresh basil leaves, chopped
- 1/2 cup grated Parmesan cheese (or alternative)
- Instructions:
Instructions
- Preheat your oven to 400°F (200°C). Toss cherry tomatoes with olive oil, salt, pepper, and optional red pepper flakes on a baking sheet. Wrap garlic head in foil and add it to the sheet. Roast for 30-40 minutes until tomatoes burst and garlic is tender.
- Meanwhile, boil salted water in a large pot. Cook pasta according to package directions until al dente, reserving 1/4 cup of pasta water before draining.
- In a large skillet, squeeze roasted garlic into the pan and mash into a paste. Add roasted tomatoes and their juices; gently mash half of them for sauce consistency. Stir in reserved pasta water to reach desired thickness.
- Toss drained pasta into the sauce until coated. Mix in fresh basil and grated cheese before serving hot.
- Helpful Notes:
Nutrition
- Serving Size: 1 plate (about 300g)
- Calories: 420
- Sugar: 6g
- Sodium: 250mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 10mg