Roasted Tomato Pasta
An easy and flavorful dish made with roasted cherry tomatoes, garlic, and pasta, creating a delicious sauce that coats the noodles.
Ingredients
- 1 lb pasta (Cavatappi or your favorite kind)
- 1.5 lbs cherry tomatoes
- 4 cloves garlic (sliced in half)
- 1/4 cup olive oil
- 1 teaspoon Italian seasoning
- 1/2 teaspoon red pepper flakes (adjust to taste)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup reserved pasta water
- 1/3 cup basil (chopped)
Instructions
- Preheat your oven to 400°F. In a large oven-safe dish, add cherry tomatoes and halved garlic. Drizzle with olive oil and sprinkle Italian seasoning, red pepper flakes, salt, and black pepper. Toss to coat.
- Roast in the oven for 35 minutes until tomatoes are soft and blistered.
- While tomatoes roast, cook pasta in salted boiling water until al dente. Reserve 1/2 cup pasta water before draining.
- Once tomatoes are roasted, mash them gently with a spoon. Stir in reserved pasta water and chopped basil.
- Add cooked pasta to the tomato mixture and toss to combine until evenly coated.
- Serve topped with fresh basil and pesto.
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Notes
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently, adding a splash of water or olive oil if needed.