Roasted Cherry Tomato Pasta Recipe
Our light and delicious Roasted Cherry Tomato Pasta includes roasted garlic and is perfect for your end-of-summer tomatoes!
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.
Nutrition
Calories: 457kcal | Carbohydrates: 49g | Protein: 11g | Fat: 25g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 0.04g | Cholesterol: 7mg | Sodium: 564mg | Potassium: 448mg | Fiber: 3g | Sugar: 5g | Vitamin A: 773IU | Vitamin C: 33mg | Calcium: 105mg | Iron: 2mg
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