Deconstructed Roasted Garlic Marinara + Fresh Basil. All of the flavors of your homemade marinara, but presented in a completely different way. The perfect summer pasta dish (and the leftovers are amazing).
I have been wanting to make this recipe for the blog for-ever! It is one of my absolute favorite summer dishes (it is perfect for company/dinner parties) because it is actually incredibly simple to make, but it looks so fancy! And my favorite thing about it is that, while all of the ingredients are placed separately on your plate, once you break out the roasted garlic and it mixes with one of the bursting roasted tomatoes and the basil…. it just creates its very own marinara sauce right there in front of your eyes. So dreamy 😊
We are big on homemade marinara at our house. Every summer, my husband takes the reigns on the garden (with the help of the girls of course 😊 ) and tomatoes, basil and oregano are our big hitters. Every kind of tomato. Heirlooms. Cherry. Roma. Every kind we can get our hands on. And the basil. We grow it on our deck and when you sit out there the gorgeous smell is all around you. Over the years we tweaked and perfected a Slow-Roasted Heirloom Tomato and Garlic Marinara. If you are wanting to actually make your own, from-scratch, marinara to can – check that recipe out. So amazing.
Buuuuut. If you don’t have 6 hours to roast your marinara sauce…. then this is your guy (or try the Chunky Roasted Tomato Sauce). It is no fuss. You simply have to roast some garlic (so easy) and then roast some tomatoes (possibly even easier).
Toss with some pasta, olive oil, basil and parmesan cheese.
Oh and the leftovers…… epic. The garlic is infused into the pasta and is in a whole other world the next day. Just saying.
One last thing to Note! I have already done a whole tutorial on How to Roast Garlic with step-by-step pictures – I am just going to send you over there to get all of those details (it is so easy!). I haven’t reproduced those instructions in the recipe below for simplicity’s sake!
Also, if you are in the market for a new photography board – visit our Etsy Store!
- 16oz angel hair pasta, cooked al dente
- olive oil
- 1 cup fresh basil leaves
- 1 cup fresh shaved parmesan cheese
- kosher salt
- 4-6 garlic heads, roasted
- Tomatoes: suggested - 2 large heirlooms halved, 40 or so cherry tomatoes of all colors
- Note: there really isn't a wrong amount of tomatoes to use or kinds/varieties. The greater variety you use, the greater depth will be in your flavor. You simply need enough tomatoes per serving to help create enough of a sauce.
- Heat oven to 400.
- Roast garlic per instructions in post tutorial linked in post.
- Once garlic is done, remove from oven and, keeping it wrapped in foil, set aside.
- Place tomatoes on same baking sheet and lightly drizzle with olive oil and sprinkle with salt. If you are using larger tomatoes that are halved, place the open side faced up.
- Roast on middle rack for 10 minutes, checking periodically. You want the cherry tomatoes to start to wrinkle, if they still look normal, keep them in the oven for another 5 minutes or so.
- Finish off the tomatoes under the broiler for 2-3 minutes.
- Cook your pasta al dente.
- When fully cooked, drain and toss in enough olive oil to lightly coat.
- Sprinkle with 1 Teaspoon salt, more to taste.
- On each plate, place ¼ of the pasta, ¼ cup parmesan cheese, ¼ cup basil leaves and ¼ of the tomatoes.
- Finally, take the garlic and use a small fork to pull out the garlic cloves. Place about one head of garlic worth of cloves on each plate.