The only thing better than roasted tomato soup? This roasted cherry tomato and garlic pasta! It delivers the same cosy hit of flavours you love, albeit tossed with glossy strands of your favourite pasta because sometimes, you really just need a large and creamy plate of carbs to dive into!
The beauty of this dish is that it is effortlessly-simple and requires just a handful of pantry staples. It’s also an endlessly adaptable recipe. You can just easily swap out the cherry tomatoes for regular tomatoes and use any pasta of choice! What’s more, if you don’t have an oven, you can also cook down the tomatoes on the stove-top instead. As always, feel free to adapt the suggested ingredients and seasonings to tailor this pasta to your preference!
How To Make This Roasted Tomato & Garlic Pasta
The beauty of this dish is that it is effortlessly-simple.
- Roast the tomatoes and garlic: You simply chuck your cherry tomatoes and a whole head of garlic into a baking tray with a generous glug of olive oil and your favourite seasonings. Then let the oven work its magic until the tomatoes are juicy and blistered; and the garlic golden and caramelised to a soft and squeezable perfection. If you don’t have an oven, you can just as easily cook down the tomatoes with olive oil on the stove top.
- Cook your favorite pasta: while the tomatoes are roasting, boil your favourite pasta until it’s just shy of al dente. Don’t forget to save some of that starchy pasta water for later—it’s liquid gold when it comes to making your sauce perfectly silky.
- Blend your tomato sauce: Once roasted, tip the blistered tomatoes into a blender jar, squeezing out the caramelized garlic cloves. Add a dollop of tomato paste and a splash of your reserved pasta water. Blend until you have a smooth tomato sauce.
- Cook the sauce: Now pour the sauce into a pan and gently heat it up, stirring in a splash of cream, a handful of Parmesan, and freshly chopped basil. Let the sauce simmer until it thickens, adding a bit more pasta water if it needs loosening up. Season with salt, pepper, chili flakes, oregano—whatever feels right—and give it a taste to adjust to your liking.
- Toss in your cooked pasta, mixing it well until the glossy strands are evenly coated with your silky-smooth sauce.
Serve your roasted tomato and garlic pasta hot, garnished with extra basil and Parmesan, and dive in to this very cosy and comforting meal!
Roasted Cherry Tomato & Garlic Pasta
Ingredients
- 200 gm pasta of choice
- 2-3 cups cherry tomatoes
- 1 head of garlic (sliced gently at the top)
- 3-4 tbsp olive oil
- salt and pepper to taste
- 1-2 tbsp tomato paste
- ⅓-½ cup cream
- ⅓-½ cup parmesan
- ⅓-½ cup fresh basil (diced)
- seasonings of choice (salt, pepper, oregano, chilli flakes)
Instructions
- Cook your pasta of choice until just shy of al dente. Drain and reserve the starchy pasta cooking water.
- Pre-heat your oven to 180C
- Add the cherry tomatoes & whole head of garlic (sliced to reveal the top) to a small baking dish. Drizzle generously with olive oil, salt and pepper and bake until the tomatoes are juicy and blistered and the garlic has caramelised to a soft squeezable perfection.
- Tip the roasted tomatoes and caramelised garlic into a blender jar with tomato paste and a splash of the cooking water for a smooth consistency.
- Pour the smooth tomato mixture into a pan. Gently heat the sauce, stirring in cream, parmesan and freshly diced basil.
- Stir the sauce together and let it simmer until it has thickened. Add a splash of the pasta cooking water if required to thin it out a bit. Season with salt, pepper, chilli flakes, oregano etc. and taste to adjust according to preference.
- Toss in your pasta, mixing well to combine. Serve hot, garnished with more basil and parmesan and DIVE IN!
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