Roasted Tomato Pasta
This easy recipe for roasted tomato and garlic spaghetti can be on your table in 20 minutes with cherry tomatoes and a luscious, deceptively-simple sauce!
Ingredients
- 3 cups cherry tomatoes about 2 pints or 30 ounces
- 6 cloves garlic thinly sliced
- 1/4 cup plus 2 tablespoons olive oil divided
- 10 ounces pasta
- kosher salt and black pepper to taste
- fresh basil for serving
- Parmesan cheese for serving
Instructions
- Preheat oven to 450 degrees F. On a rimmed baking sheet or oven-safe skillet, toss together tomatoes, sliced garlic, and 2 tablespoons olive oil. Roast for 10 minutes, until the tomatoes are wrinkled and just beginning to burst. Remove from oven and set aside.
- While the tomatoes roast, boil a large pot of water. Add a generous pinch of salt followed by the pasta. Cook to al dente, according to package instructions. When pasta is done, scoop out 3/4 cup of the cooking water and set it aside. Drain remaining water and set pasta aside.
- In either a small saucepan or the now-empty pasta pot, combine the 3/4 cup reserved pasta water and 1/4 cup olive oil. Bring the mixture to a rapid boil over medium-high heat. Let it bubble for 4 minutes; this emulsifies the sauce, making it smooth and light.
- After the sauce bubbles for 4 minutes, reduce heat and combine it with the drained pasta. Toss to coat, then add the roasted tomatoes and garlic, slivered basil, salt, and pepper to taste. Toss once more, and serve with Parmesan and more basil, as desired. Enjoy!
Video
Notes
- Don't want to turn on the oven? You can also quickly "roast" the tomatoes on the stovetop! Use a cast-iron pan or your favorite skillet, and cook them in olive oil over medium-high heat until they are tender. Important: if cooking the tomatoes on the stovetop, add the garlic during the last 30-60 seconds of cooking time, so it does not burn!
- Don't worry! The sauce will bubble aggressively while it's being emulsified, but don't be alarmed - this is how it achieves such a light but flavorful effect.
- Recipe source: I originally published this recipe here in February 2017, and have updated it several times, most recently in March 2023 with new photos and clearer, more efficient instructions. I have been adapting the original recipe from the August 2012 issue of the former magazine Cooking Light.
Nutrition Estimate
Calories: 409 kcal, Carbohydrates: 59 g, Protein: 11 g, Fat: 15 g, Saturated Fat: 2 g, Sodium: 18 mg, Potassium: 420 mg, Fiber: 3 g, Sugar: 5 g, Vitamin A: 545 IU, Vitamin C: 26.9 mg, Calcium: 35 mg, Iron: 1.8 mg
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