Roasted Tomato Garlic Pasta

5 from 1 vote

Blistered cherry tomatoes and smashed garlic roast together to create a naturally sweet, rich sauce. This simple sheet-pan technique coats the orecchiette in savory olive oil for an effortless weeknight meal.

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Prep Time 10

Cook Time 30

Total Time 40

Servings:4 people

Course:Dinner

Cuisine:Italian-American

Calories:380kcal

Cost:$10

Ingredients Equipment Method Nutrition Notes

Ingredients

2 pints cherry tomatoes Or grape tomatoes
4 cloves garlic Smashed, skins removed
3 tablespoon olive oil Coats the vegetables for roasting
1 ½ tablespoon balsamic vinegar Adds tangy depth
¼ teaspoon red pepper flakes For mild heat
1 teaspoon kosher salt Enhances overall flavor
½ teaspoon black pepper Freshly ground preferred
8 oz orecchiette pasta Boiled al dente
grated parmesan For serving
fresh basil leaves Chopped or torn, for garnish

Equipment

1 13x9-inch Baking Pan For roasting the vegetables
1 Parchment paper Prevents sticking and aids cleanup
1 Large pot For boiling the pasta

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

Serving: 220g (1 bowl)Calories: 380kcalCarbohydrates: 52gProtein: 10gFat: 15gSaturated Fat: 2.5gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 10gCholesterol: 5mgSodium: 650mgPotassium: 450mgFiber: 4gSugar: 7gVitamin A: 1200IUVitamin C: 25mgCalcium: 60mgIron: 2.5mg

Notes

Toss the warm pasta directly into the baking pan; the starchy noodles will absorb all the flavorful oils and caramelized juices left on the parchment paper.