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- 1 pound spaghetti or your favorite pasta - 8 cloves garlic, unpeeled - 4 cups cherry tomatoes, halved - 1/4 cup extra-virgin olive oil, divided - 1 teaspoon dried oregano - 1 teaspoon red pepper flakes - Sea salt and freshly ground black pepper, to taste - 1/4 cup fresh basil, finely chopped - 1/2 cup freshly grated Parmesan cheese (optional for serving) When making roasted garlic and tomato pasta, the ingredients play a huge role. First, let’s talk about the main components. For your pasta, I like using spaghetti, but you can choose any pasta you love. The garlic gives a rich flavor, and the cherry tomatoes add sweetness. Next, we have essential seasonings. Extra-virgin olive oil is key. It helps blend all the flavors. Dried oregano brings an herbal note, while red pepper flakes add a kick. You can adjust the spice to your liking. Finally, for the final touches, season with sea salt and black pepper to taste. Fresh basil adds a pop of color and flavor. Lastly, if you like cheese, sprinkle some Parmesan on top. This creates a creamy finish. Check out the full recipe for step-by-step instructions. Enjoy your cooking! - Preheat oven to 400°F (200°C). - Prepare a baking sheet with garlic and tomatoes. Start by preheating your oven. This step helps cook the garlic and tomatoes well. Next, take a large baking sheet. Spread the unpeeled garlic and halved cherry tomatoes on it evenly. - Coat with olive oil, oregano, and red pepper flakes. - Roast for 20-25 minutes. Drizzle half of the olive oil over the garlic and tomatoes. Sprinkle dried oregano and red pepper flakes on top. Toss everything gently so it’s well coated. Place the baking sheet in the oven. Roast for 20 to 25 minutes. Watch for the tomatoes to burst and the garlic to soften. - Boil salted water and cook pasta to al dente. - Reserve 1 cup of pasta cooking water. While the veggies roast, boil a large pot of salted water. Once boiling, add your pasta. Cook it until it’s al dente, which means it’s firm but not hard. Before you drain the pasta, save one cup of the pasta water. - Squeeze roasted garlic into a mixing bowl. - Create the sauce with roasted veggies and pasta. Once the garlic and tomatoes are done roasting, let them cool a bit. Squeeze the soft garlic from its skin into a mixing bowl. Mash it until smooth. Then, add the roasted tomatoes and their juices to the bowl. Mix in the rest of the olive oil and a splash of the reserved pasta water. - Toss pasta in sauce and adjust consistency. - Incorporate fresh basil and season to taste. Add the drained pasta into the mixing bowl. Toss it gently to coat the pasta in sauce. If the sauce is too thick, stir in more reserved pasta water until it looks just right. Finally, mix in the fresh basil, and taste it. Adjust the seasoning with sea salt and black pepper as needed. For the full recipe, check out the detailed instructions above. Enjoy your Roasted Garlic and Tomato Pasta! To roast garlic and tomatoes well, keep your oven at 400°F (200°C). This heat helps the tomatoes blister and the garlic sweeten. Timing is key; roast them for 20-25 minutes. Keep an eye on them to prevent burning. If you see browning too fast, lower the heat slightly or take them out earlier. Always use salt in your pasta water. Salt helps flavor the pasta. You want your water to taste like the sea. For al dente pasta, check the package for cooking times. Usually, it takes about 8-10 minutes. Taste a piece a minute before the time is up. It should be firm but not hard. For a nice presentation, serve the pasta in shallow bowls. Drizzle a bit of extra-virgin olive oil on top for shine. Add a sprinkle of fresh basil leaves for color. If you like, top it with grated Parmesan cheese. This adds flavor and makes the dish look fancy. For more ideas, check the Full Recipe. {{image_4}} You can switch up the pasta for this dish. If you need gluten-free options, try rice or corn pasta. Whole wheat pasta adds a nutty flavor and more fiber. Changing the shape of your pasta can also make your dish fun. Try penne, farfalle, or fusilli for a different look and texture. To make your dish heartier, add proteins like grilled chicken or shrimp. These options add good taste and nutrition. You can also mix in seasonal vegetables. Spinach, zucchini, or bell peppers will boost freshness and color. Fresh herbs, like parsley or thyme, can elevate the flavors. If you like heat, increase the red pepper flakes. For less spice, use fewer flakes or skip them. You can also try other spices. A pinch of smoked paprika or Italian seasoning will give new flavors. Experiment with what you enjoy! To store leftovers, let the pasta cool to room temperature. Place it in an airtight container. This keeps the flavors fresh. Use a glass or plastic container with a tight seal. Avoid metal containers, as they can affect the taste. When reheating, aim for gentle heat. Use low to medium heat on the stovetop. This prevents overcooking the pasta. If you choose the microwave, cover the dish to keep moisture in. Heat in short bursts, stirring in between. Add a splash of water or olive oil if it seems dry. For freezing, let the pasta cool completely first. Use freezer-safe containers or bags. Remove as much air as possible to prevent freezer burn. To thaw, place it in the fridge overnight. Reheat gently on the stovetop or microwave. The pasta may lose some texture, but the flavor remains delicious. Yes, you can prep some parts early. Roast the garlic and tomatoes the day before. Store them in the fridge. The next day, cook your pasta and mix it with the roasted veggies. This keeps the flavors fresh. You can also make the sauce ahead. Just reheat it gently before serving. If you want a cheese swap, try nutritional yeast. It gives a cheesy taste without dairy. Vegan cheese shreds also work well. Look for brands that melt nicely when heated. These options keep the dish creamy and flavorful. Good news! This dish is already vegetarian. It uses garlic, tomatoes, and herbs. You can enhance it by adding veggies like spinach, mushrooms, or zucchini. These add more flavor and nutrition. Several sides work well with this pasta. A simple green salad adds freshness. Garlic bread is a classic choice. You can also serve steamed vegetables for a healthy touch. Try a caprese salad for a nice twist. These sides will make your meal complete. This blog post covers everything for a great Roasted Garlic and Tomato Pasta. You learned about the core ingredients, essential seasonings, and final touches that make this dish shine. The step-by-step instructions guide you through prepping, roasting, and combining the ingredients. Plus, helpful tips ensure perfect results every time. Explore variations to personalize your dish or learn proper storage techniques for leftovers. Enjoy making this easy recipe that brings flavor to your table! It’s more than just pasta; it’s a delightful meal you can share.

62. Roasted Garlic and Tomato Pasta

Savor the deliciousness of Roasted Garlic & Tomato Pasta with this simple recipe! Bursting with flavor, this dish combines sweet roasted tomatoes, mellow garlic, and fresh basil for a delightful meal. Perfect for a weeknight dinner or a special occasion, it's easy to make and sure to impress. Click through to explore the full recipe and elevate your pasta night to a whole new level!
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Ingredients
  

1 pound spaghetti or your favorite pasta

8 cloves garlic, unpeeled

4 cups cherry tomatoes, halved

1/4 cup extra-virgin olive oil, divided

1 teaspoon dried oregano

1 teaspoon red pepper flakes (adjust for spice preference)

Sea salt and freshly ground black pepper, to taste

1/4 cup fresh basil, finely chopped

1/2 cup freshly grated Parmesan cheese (optional for serving)

Instructions
 

Begin by preheating your oven to 400°F (200°C). This will ensure a perfect blister on your tomatoes and a mellow sweetness from the garlic.

    Spread the unpeeled garlic cloves and halved cherry tomatoes out evenly on a large baking sheet. Drizzle half of the extra-virgin olive oil over them, ensuring everything is lightly coated. Sprinkle the mix with dried oregano, red pepper flakes, sea salt, and freshly ground black pepper. Gently toss the ingredients together to ensure even seasoning.

      Place the baking sheet in the preheated oven and roast for 20-25 minutes, or until the tomatoes are blistered and bursting with juices, and the garlic is soft and fragrant. Keep an eye on them towards the end to avoid burning.

        While the garlic and tomatoes are roasting, bring a large pot of salted water to a rolling boil. Add in your pasta and cook according to the package instructions until it reaches an al dente texture. Remember to reserve 1 cup of pasta cooking water before draining the pasta.

          Once the roasted vegetables are out of the oven, allow them to cool slightly. Carefully squeeze the soft garlic out of their skins into a mixing bowl and mash them with a fork until smooth.

            To the bowl, add the roasted cherry tomatoes along with any juices, the remaining olive oil, and a splash of the reserved pasta water. Mix well to create a flavorful sauce.

              Add the drained pasta directly into the sauce, tossing gently to ensure the pasta is well coated. If the sauce appears too thick, gradually stir in more reserved pasta water until you achieve your desired creaminess.

                Incorporate the finely chopped fresh basil into the pasta, then taste and adjust your seasoning with additional sea salt and black pepper as necessary.

                  Serve the pasta immediately, plating it beautifully and garnishing with freshly grated Parmesan cheese if desired.

                    - Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 4

                      - Presentation Tips: For an elegant touch, serve in shallow pasta bowls and drizzle a little extra virgin olive oil on top. A sprinkle of fresh basil leaves can add a pop of color and fragrance.