Description
A rustic yet refined pasta dish featuring oven-roasted cherry tomatoes and caramelized garlic for a rich, mellow sauce. Quick to make with minimal effort, this vibrant recipe is perfect for casual dinners or special gatherings, offering a comforting blend of sweetness and umami.
Ingredients
1 pound spaghetti or penne pasta
2 pounds cherry tomatoes, halved
1 head garlic, cloves separated and peeled
2 tablespoons olive oil (divided)
1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon dried basil
1 teaspoon dried oregano
Grated Parmesan cheese (optional)
Instructions
Preheat oven to 400°F (200°C)
In a large bowl, toss cherry tomatoes with 1 tablespoon olive oil, salt, pepper, basil, and oregano
Arrange tomatoes in a single layer on a baking sheet
Roast for 20-25 minutes until tomatoes burst and begin to caramelize
While tomatoes roast, melt remaining 1 tablespoon oil in a skillet over medium heat
Sauté garlic cloves for 5 minutes until golden and fragrant, then transfer to food processor
Blend roasted tomatoes and garlic into a chunky sauce, adjusting seasonings if needed
Cook pasta according to package instructions in salted boiling water
Toss hot pasta with the tomato-garlic sauce and Parmesan cheese
Serve with fresh basil leaves and optional coarse salt
Notes
Use cherry tomatoes for optimal roasting; small plum tomatoes are a good alternative
Add 1/2 cup roasted zucchini or veggies for a heartier version
Substitute 1 tsp maple syrup for a touch of extra sweetness if desired
Can store leftovers in airtight container for 3-4 days
Or store sauce and pasta separately, toss just before reheating