Blistered, juicy, and coated in rich olive oil. This Roasted Tomato Garlic Pasta comes together entirely on a sheet pan for a straightforward weeknight meal. James loves the deep, savory notes the balsamic vinegar brings out in the vegetables as they bake. Toss the warm noodles right into the pan for an immediate, comforting Roasted Cherry Tomatoes Pasta dinner.
Why You'll Love This
This Roasted Tomato Garlic Pasta transforms simple pantry staples into a deeply flavorful meal without requiring constant stovetop attention. The primary draw is the hands-off roasting method that concentrates the natural sweetness of the vegetables. Additionally, bursting the softened skins creates a glossy, vibrant coating for the noodles. It is an excellent way to use up summer produce, giving you a rustic Pasta With Fresh Tomatoes experience with minimal cleanup.
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What You'll Need
Making this dish requires just a handful of fresh ingredients and basic seasonings. You will appreciate how quickly these simple components melt together to form a vibrant Tomato And Basil Pasta base.
Everything you need to make Roasted Tomato Garlic Pasta is in the card.
Main Ingredients
- Cherry tomatoes: Roast beautifully and release a sweet, concentrated liquid.
- Garlic cloves: Smashed to infuse the olive oil with savory flavor.
- Olive oil: Coats the vegetables and forms the rich liquid base.
- Balsamic vinegar: Adds a subtle tang that deepens during roasting.
- Red pepper flakes: Provides a very mild, warm heat.
- Orecchiette: The small, cup-like shape catches the infused oils perfectly.
- Fresh basil: Adds a necessary bright, herbal finish.
Step-by-Step Method
Preparing this dish relies on a simple baking technique that turns ordinary Roasted Tomatoes For Sauce into a rich, cohesive glaze.
Prep The Pan Line a 13-inch by 9-inch baking pan with parchment paper and stir the tomatoes, garlic, oil, vinegar, and seasonings together. This prevents sticking and ensures the vegetables coat evenly, leaving a glossy sheen on their skins.
Roast The Vegetables Bake the mixture at 425 degrees F for 25 to 30 minutes until soft. The high heat caramelizes the natural sugars, resulting in wrinkled, deeply colored vegetable skins.
Cook The Pasta Boil the orecchiette in salted water according to the package directions while the vegetables finish roasting.
Do I need to rinse the pasta after cooking? No, keeping the starches intact helps the noodles grip the oil, leaving a starchy, slightly firm bite.
Burst The Skins Press down carefully on about a third of the baked vegetables with a fork to release their inner juices. This action blends the interior liquids with the olive oil, creating a rustic, chunky liquid in the pan.
Combine And Serve Stir the cooked noodles directly into the baking pan and top with grated parmesan and fresh chopped basil. The warm pasta absorbs the seasoned oils immediately, yielding a beautifully coated, colorful dish.
Kitchen Wisdom
Mastering this Roasted Tomato Garlic Pasta comes down to balancing the acidity and moisture of your rustic Roasted Pasta Sauce components.
Toss in the pan → catches every drop of flavor → look for a clean parchment paper bottom.
Smash garlic gently → releases oils without burning → look for soft, golden cloves.
Use whole tomatoes → traps moisture during baking → look for swollen, wrinkled skins.
Don't rinse pasta → retains natural surface starches → look for noodles that cling to the oil.
Follow Aliana on Pinterest →Customization Options
You can easily adapt this dish to incorporate richer flavors or extra protein. For a Tomato Butter Pasta feel, stir a tablespoon of unsalted butter into the warm noodles right before serving to create a silkier finish. Adding grilled chicken slices or swapping the orecchiette for cheese tortellini makes the meal even heartier for hungry kids.
Storage & Reheating Instructions
Leftovers keep wonderfully in the refrigerator for up to four days when stored in an airtight container. Because oil-based Pasta Recipes Tomato Sauce dishes can dry out slightly when cold, add a tiny splash of water before reheating. Warm the portions gently in a skillet over low heat until the oils become fluid and glossy again.
Serving Suggestions
Because this Roasted Tomato Garlic Pasta is so vibrant, I usually serve it alongside a simple arugula salad dressed with lemon and olive oil. If you want a heavier meal reminiscent of Creamy Tomato Pasta Recipes, pair it with a thick slice of warm garlic bread to soak up the leftover infused oils at the bottom of the bowl.
FAQs
Can I use large tomatoes instead of cherry tomatoes?
Yes, you can chop large vine-ripened varieties into bite-sized chunks. However, they will release much more water during baking. You may need to drain a little excess liquid before tossing the noodles to ensure the dish does not become too watery.
Why did my garlic burn in the oven?
Garlic can burn if it is chopped too finely or placed near the edges of the pan without enough oil. Leave the cloves whole and simply smash them, ensuring they are well coated in the olive oil to roast softly.
What can I use instead of balsamic vinegar?
If you lack balsamic, red wine vinegar mixed with a tiny pinch of sugar works well. This substitute maintains the crucial acidic balance required for most Tomato Based Pasta Recipes, brightening the deep roasted flavors.
Can I freeze this finished dish?
Freezing the combined dish is not recommended because the noodles will become mushy upon thawing. However, you can freeze the roasted vegetable mixture itself for up to three months, then thaw and toss it with fresh boiled noodles later.
More Recipes You'll Love
If this Roasted Tomato Garlic Pasta sparked your appetite for simple Italian-inspired cooking, you will enjoy these other hearty Roasted Tomato Dinner Recipes for Dinner.
Made it your way? I'd love to see it! Tag @AlianaRecipes on Pinterest and show off your delicious version.
Roasted Tomato Garlic Pasta
Ingredients
Equipment
Method
- Preheat the oven to 425 degrees F and line a 13-inch by 9-inch pan with parchment paper.
- Place the tomatoes, garlic, olive oil, balsamic vinegar, red pepper flakes, salt, and pepper in the prepared pan, stirring to coat completely. This ensures the seasonings distribute evenly, leaving a glossy sheen on the skins.
- Roast the mixture for 25 to 30 minutes until the vegetables soften and release their juices. The high heat caramelizes the natural sugars, resulting in wrinkled, deeply colored skins.
- Cook the pasta in salted boiling water according to the package instructions while the pan is in the oven. This timing aligns the components, yielding tender noodles right as the vegetables finish roasting.
- Use a fork to carefully press down and burst about a third of the baked tomatoes directly in the pan. This action releases the interior liquids into the olive oil, creating a rustic, chunky liquid base.
- Stir the hot, drained pasta into the baking pan to coat the noodles in the warm pan juices. Top with grated parmesan and fresh basil, presenting a brightly colored, fragrant dish ready for the table.
Nutrition
Notes
Pairing
These are my favorite dishes to serve with Roasted Tomato Garlic Pasta:
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