Roasted Tomato Garlic Pasta is easy, light, fresh and so appropriate for summer. I love cherry tomatoes, they are so sweet when they are in season. I also love roasted tomatoes. When you roast vegetables, it brings out their natural sugar and enhances their flavor. They become even sweeter and so delicious. The juice from roasted tomatoes and garlic also becomes a light, fresh and flavorful pasta sauce.
If you like tomatoes, here are a couple recipes with tomatoes that you may want try.
Caprese Salad with Balsamic Reduction
Let’s cook some food!
Preheat the oven to 450 F.
In the baking sheet, toss a pint of yellow and red cherry tomatoes, sliced garlic cloves (3 cloves), 1/4 teaspoon of salt and pepper and regular olive oil. I used regular olive oil, not extra virgin. I only use extra virgin in salads and Bruschetta.
Roast until the tomatoes are cooked and beginning to burst (about 10-11 minutes).
While waiting for the tomatoes, cook pasta according to the package (mine took about 12 minutes). Add a palm full of salt into pasta water. I used spaghetti today but you can use any pasta you like.
Drain the pasta, save about a cup of pasta water. We will use it to make the sauce later.
Put the pasta back into the pot, add roasted tomatoes, garlic and all of the juice from the pan. Add about a tablespoon of fresh basil leaves.
Add a little bit of pasta water that you reserved earlier and toss gently.
Taste and see if it needs more salt or pepper.
Sprinkle with some fresh grated Parmesan cheese before serving.
Roasted Cherry Tomato Garlic Pasta is ready! 🙂 I hope you give it a try and please let me know how it goes. The comment box is below the recipe card.
- A palm full of salt
- 5 oz. spaghetti
- 1 tablespoon regular olive oil
- 1 pint multicolored cherry tomatoes
- 3 garlic cloves, sliced
- ¼ teaspoon salt plus more to taste
- ¼ teaspoon freshly ground black pepper plus more to taste
- Fresh grated Parmesan cheese.
- 1 tablespoon basil leaves
- Preheat the oven to 450 F. In the baking sheet, toss cherry tomatoes, sliced garlic cloves , ¼ teaspoon of salt and ¼ teaspoon of pepper and regular olive oil. Roast until the tomatoes are cooked and beginning to burst (about 10-11 minutes).
- While waiting for the tomatoes, cook pasta according to the package. Add a palm full of salt into pasta water. Drain the pasta, save about a cup of pasta water. We will use it to make the sauce later.
- Put the pasta back into the pot, add roasted tomatoes, garlic and all of the juice from the pan. Add fresh basil leaves, a little bit of pasta water that you reserved earlier and toss gently. Taste and see if it needs more salt or pepper. Top with some fresh grated Parmesan cheese. Enjoy!
I’m coming over!!
Wait… could you use gluten free noodles when I come over? heheeee 😉
Hahaha Absolutely, Jacque. 😉
Real summer food. So fresh and colorful 🙂
Thank you, Chef. 🙋🏽
That sounds yummy, Robt.:-)