Roasted Cherry Tomato Pasta
A delightful vegetarian pasta dish made with roasted cherry tomatoes, garlic, and fresh basil, perfect for any meal.
Equipment
- Oven
- Baking sheet
- Parchment Paper
- Pan
- foil
- Knife
Ingredients
- 1 pound linguine or spaghetti (450g) pasta type used
- 3 ½ pounds cherry tomatoes (1588g) main ingredient
- 5 cloves garlic main ingredient
- ¼ cup extra virgin olive oil (60ml) essential flavor
- ½ teaspoon crushed hot red pepper flakes (2.5g) optional for spice
- Kosher salt to taste, for seasoning
- ¼ cup basil (15g) chopped, fresh herb to finish
Instructions
- Start by preheating the oven to 400 degrees F (200 degrees C). Spread the cherry tomatoes on a baking sheet. Drizzle them with olive oil and sprinkle with salt and crushed red pepper flakes. Ensure the tomatoes glisten as they roast, aiming for a tender and slightly caramelized result. Keep an eye on them to prevent burning.
- Wrap the garlic cloves in foil, tucking them next to the tomatoes on the baking sheet. As they roast, the sweet aroma will meld beautifully with the tomatoes. Check for softness as undercooked garlic can be harsh.
- While the tomatoes and garlic are roasting, boil a pot of salted water and add the linguine or spaghetti. Cook until al dente, tasting to ensure it is done to your liking. Timing is key; draining too early or late can affect texture.
- Once the pasta is cooked, mix it with the roasted tomatoes, garlic, and a bit of the reserved pasta water to help bring everything together. Stir carefully, allowing the warmth to meld the flavors. If the sauce feels too dry, add more pasta water gradually.
- Toss in the chopped basil at the end, allowing its fresh aroma to brighten your dish. Gently mix to keep the pasta intact while integrating the basil for a stunning finish.
Notes
Leftovers can be saved in an airtight container in the fridge for up to 5 days.
Reheat in the microwave until warmed through. Preheat the oven to ensure even roasting.
Use parchment paper on the baking sheet for easy cleanup.
Reserve some pasta water to adjust sauce consistency if needed.
If the pasta sticks together, immediately toss it with sauce and reserved pasta water.
For not soft enough garlic, check it is wrapped tightly and roast for an additional 5 minutes.
If the sauce is too thin, simmer on medium heat to evaporate excess liquid without drying. Serve with grated Parmesan cheese. You can substitute cherry tomatoes with plum tomatoes if needed.
Consider adding burrata for creaminess, incorporating olives for brininess, or tossing in roasted red peppers for sweetness. Choose fresh garlic for the best flavor; avoid garlic powder.
Fresh basil is highly recommended; steer clear of dried basil for this recipe.
Reheat in the microwave until warmed through. Preheat the oven to ensure even roasting.
Use parchment paper on the baking sheet for easy cleanup.
Reserve some pasta water to adjust sauce consistency if needed.
If the pasta sticks together, immediately toss it with sauce and reserved pasta water.
For not soft enough garlic, check it is wrapped tightly and roast for an additional 5 minutes.
If the sauce is too thin, simmer on medium heat to evaporate excess liquid without drying. Serve with grated Parmesan cheese. You can substitute cherry tomatoes with plum tomatoes if needed.
Consider adding burrata for creaminess, incorporating olives for brininess, or tossing in roasted red peppers for sweetness. Choose fresh garlic for the best flavor; avoid garlic powder.
Fresh basil is highly recommended; steer clear of dried basil for this recipe.