Roasted Tomato and Garlic Pasta
Indulge in the vibrant flavors of this Roasted Tomato and Garlic Pasta, a simple yet spectacular dish that brings Mediterranean-inspired comfort to your table. Featuring sweet, caramelized cherry tomatoes and golden, aromatic roasted garlic, this pasta dish is elevated with the earthy essence of dried oregano and the freshness of torn basil leaves. The sauce, effortlessly created right in the oven, clings perfectly to al dente spaghetti for a harmonious balance of texture and flavor. Quick to prepare and requiring just a handful of pantry staples, this recipe is perfect for busy weeknights or casual entertaining. Finish it with a sprinkle of Parmesan for an extra layer of savory goodness, and you've got a deliciously rustic meal that's both crowd-pleasing and nutrient-packed. Whether you're craving a cozy solo dinner or feeding family and friends, this roasted tomato pasta is a guaranteed hit!
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Recipe Information
Ingredients
- 500 grams Cherry tomatoes
- 6 pieces Garlic cloves
- 4 tablespoons Olive oil
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 300 grams Spaghetti
- 10 leaves Fresh basil leaves
- 50 grams Parmesan cheese (optional)
Instructions
Preheat your oven to 200°C (400°F).
In a large baking dish, add the cherry tomatoes and garlic cloves. Drizzle with 3 tablespoons of olive oil, and sprinkle with dried oregano, salt, and black pepper. Toss everything together to coat evenly.
Roast the tomatoes and garlic in the preheated oven for 20-25 minutes, or until the tomatoes are soft and slightly caramelized, and the garlic is golden and fragrant.
Meanwhile, bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions until al dente. Reserve 1/2 cup of the pasta cooking water before draining.
Once the tomatoes and garlic are roasted, remove the baking dish from the oven. Use a fork to lightly mash some of the tomatoes and squeeze the roasted garlic cloves out of their skins (discarding the skins). Mix everything together in the baking dish.
Add the cooked spaghetti to the baking dish with the roasted tomato and garlic mixture. Toss to coat, adding a tablespoon of olive oil and a splash of the reserved pasta water if needed to loosen the sauce.
Tear the fresh basil leaves and scatter them over the pasta. Toss gently to combine.
Serve the pasta hot, topped with grated Parmesan cheese (if using).
Nutrition Facts
Calories |
316 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.5 g | 22% | |
| Saturated Fat | 4.2 g | 21% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 11 mg | 4% | |
| Sodium | 694 mg | 30% | |
| Total Carbohydrate | 30.1 g | 11% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 3.7 g | ||
| Protein | 10.3 g | 21% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 180 mg | 14% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 371 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.
