Pasta with Roasted Garlic and Cherry Tomatoes
Delight in the comforting flavors of this Pasta with Roasted Garlic and Cherry Tomatoes, a simple yet gourmet-inspired recipe perfect for weeknight dinners or elegant gatherings. This dish highlights sweet, caramelized cherry tomatoes and creamy roasted garlic, bringing out their natural richness through slow oven roasting. Tossed with al dente pasta and elevated with fragrant basil leaves, a drizzle of olive oil, and optional parmesan cheese, this meal is as flavorful as it is effortless. With a prep time of just 10 minutes and the option to add a hint of spice with red chili flakes, this versatile recipe will quickly become a favorite in your repertoire. Pair it with a crisp glass of white wine for the perfect finishing touch!
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Recipe Information
Ingredients
- 400 grams spaghetti (or pasta of choice)
- 500 grams cherry tomatoes
- 1 head garlic
- 4 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon red chili flakes (optional)
- 10 leaves fresh basil leaves
- 50 grams parmesan cheese, grated (optional)
Instructions
Preheat your oven to 200°C (400°F).
Separate the cloves of the garlic head but leave them unpeeled. Place them on a baking sheet along with the cherry tomatoes.
Drizzle 2 tablespoons of olive oil over the garlic and cherry tomatoes. Sprinkle with 0.5 teaspoon of salt and 0.25 teaspoon of black pepper. Toss to coat.
Roast the garlic and cherry tomatoes in the preheated oven for 25 minutes, or until the tomatoes are soft and lightly blistered, and the garlic is golden and fragrant.
While the vegetables are roasting, bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Reserve 1 cup of pasta water and set aside, then drain the pasta.
Once the garlic has cooled slightly, squeeze the cloves to extract the roasted garlic paste.
In a large skillet, heat the remaining 2 tablespoons of olive oil over medium heat. Add the roasted garlic paste and stir, cooking for 1 minute.
Toss the roasted cherry tomatoes into the skillet, lightly pressing on a few tomatoes with a spoon to release their juices. Add the red chili flakes if using.
Add the cooked pasta to the skillet and toss to combine. If the pasta looks dry, add reserved pasta water a few tablespoons at a time until desired consistency is achieved.
Tear the fresh basil leaves and sprinkle them over the pasta. Season with additional salt and black pepper to taste.
Serve hot, topped with grated parmesan cheese if desired.
Nutrition Facts
Calories |
367 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.2 g | 23% | |
| Saturated Fat | 4.5 g | 22% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 10 mg | 3% | |
| Sodium | 684 mg | 30% | |
| Total Carbohydrate | 39.3 g | 14% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 4.2 g | ||
| Protein | 12.4 g | 25% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 180 mg | 14% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 399 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
