Quick Look at this Roasted Cherry Tomato Pasta with Sweet Roasted Garlic
- Ready In: 1 hour
- Serves: 4
- Flavor Profile: sweet roasted tomatoes and oven roasted garlic
- Main Ingredients: garlic heads, cherry tomatoes, olive oil, pasta, and parmesan cheese
- Dietary Info: vegetarian, gluten-free friendly, and dairy-free friendly
- Serving Suggestion: freshly chopped basil, more parmesan cheese, and a slice of grilled bread!
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Why You’ll Love This Fresh & Flavorful Pasta
- Skip the jarred pasta sauce and make this fresh, homemade sauce!
- Whole roasted heads of garlic = deeper flavor than other tomato pastas.
- Naturally sweet, silky tomato sauce without cream.
- A quick and easy dinner that’s perfect for tomato season!
Key Ingredients + Substitutions
Be sure to see the recipe card below for a full listing of ingredients, instructions, and estimated nutritional information.
- Garlic Heads – oven roasted garlic gives a mellow, buttery flavor that is incredible in this fresh tomato sauce.
- Cherry Tomatoes – use any variety of cherry tomatoes. Larger tomatoes can be used too, but need to be cut into large chunks before baking.
- Spaghetti Noodles – option to use any type of pasta, including gluten-free noodles.
- Olive Oil – using a high-quality, light olive oil is highly recommended. It really does make a difference.
Make Ahead Tips
The oven roasted garlic heads could be roasted ahead of time and stored in the fridge to reduce the overall cook time. Or roast the garlic AND tomatoes, store in the fridge, and warm before tossing in the pasta. Personally, I think the best flavors happen when it is freshly made but do what works for you!
How To Make Roasted Tomato Pasta
Step 1 – Wrap up garlic with oil, butter, and salt – bake for 25 minutes.
Step 2 – Toss cherry tomatoes with olive oil.
Step 3 – Add tomatoes to the pan of roasting garlic and bake for another 20-30 minutes.
Step 4 – While that bakes, boil noodles to al dente and drain.
Pro Tip – Reserve Pasta Water!
Highly recommend reserving at least half a cup of pasta water before draining the noodles. When tossing everything together, it is helpful to keep the pasta from drying out and adds a wonderful creaminess to the sauce without any cream!
Step 5 – In the pot combine the noodles, roasted tomatoes, garlic cloves, parmesan cheese, more oil, a sprinkling of salt, and splash of pasta water. Toss and serve!
Best Ways To Serve Roasted Cherry Tomato Pasta with Sweet Roasted Garlic
Highly recommend garnishing this fresh pasta with extra parmesan cheese, fresh basil, and a sprinkling of kosher salt and freshly cracked pepper. If you are looking for a simple side dish, I recommend a slice of grilled bread or keep the summer flavors going with a watermelon mint salad!
Roasted Cherry Tomato Pasta FAQs
Yes, you can but there is nothing better than fresh basil, if you have it.
Spaghetti noodles or another long noodle, like fettuccine noodles work best but any can be used (even gluten-free noodles).
A dry white wine will help cut through the richness of the olive oil, so I would recommend a Sauvignon Blanc or Pinot Grigio.
Yes, let the oven roasted cherry tomatoes cool and transfer to a freezer-safe container or bag. Freeze for up to 3 months, thaw overnight and use in a sauce when ready.
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Ingredients
Roasted Garlic:
- 2-3 garlic heads
- 2 tablespoons olive oil
- 1 teaspoon butter, sub plant-based butter
- ¼ teaspoon kosher salt
Cherry Tomato Pasta:
- 20-30 ounces cherry tomatoes
- 2 tablespoons olive oil, sub avocado oil (more, if needed)
- kosher salt and ground black pepper
- ½ pound spaghetti, regular or gluten-free
- reserved pasta water
- 2-4 tablespoons high-quality olive oil
- ¼ cup parmesan cheese, grated and/or shaved + more for serving
- fresh basil leaves
Instructions
- Prep: Preheat oven to 400℉.
- Prep Roasted Garlic: Cut off the knobby end of 2-3 garlic heads, exposing the cloves. Place the head of garlic in the middle of large piece of foil or parchment paper with the cut side up. Over each head of garlic, pour 2 tablespoons olive oil followed by 1 teaspoon butter and ¼ teaspoon kosher salt on top. Wrap up each head of garlic, keeping the cut side up. Place on a cookie sheet and place in the oven, middle rack. Bake for 25 minutes or until cloves are soft and spreadable.
- Prep Cherry Tomatoes: Meanwhile, place 20-30 ounces cherry tomatoes in a medium-sized bowl. Drizzle with 2 tablespoons olive oil and toss to coat. Set aside.
- Roast Cherry Tomatoes: After 25 minutes, remove the baking sheet from oven. Add the tomatoes to the same pan as the garlic. Season them generously with kosher salt and ground black pepper. Place it all back in the oven, middle rack, and let it bake for another 20-30 minutes or until tomatoes start to char and/or burst. Remove the baking sheet from oven and let cool slightly.
- Cook Pasta: Meanwhile, cook ½ pound spaghetti to al dente in a Dutch Oven according to package instructions. Reserve 1/2 cup pasta water. Drain and return to Dutch Oven.
- Combine: Remove roasted garlic cloves from the outside peel and add to the Dutch Oven along with the roasted cherry tomatoes. Drizzle with 2-4 tablespoons high-quality olive oil, add ¼ cup parmesan cheese and add just a splash of the pasta water. Season with kosher salt. Toss to combine.
- Taste + Adjust: Taste and add additional salt and pepper, as desired. Add additional splashes of pasta water as needed if pasta feels dry.
- Serve: Enjoy with lots of fresh grated or shaved parmesan cheese, fresh basil leaves and fresh cracked pepper.
Notes
- Cherry Tomatoes: use any variety – we used on-the-vine cherry tomatoes for testing this recipe and they were delicious!
- Dairy-Free: use a plant-based butter and either omit the parmesan cheese or use a dairy-free alternative.
- Gluten-Free: use your favorite gluten-free noodles.
- Storage: store leftovers in an airtight container in the refrigerator for up to 5 days.
Bridget says
The perfect summer pasta!