Description
A simple, forgiving weeknight pasta dish featuring slow-roasted cherry tomatoes that break down into a jammy, flavorful sauce with garlic and fresh basil.
Ingredients
Scale
- 1.5 pounds cherry or grape tomatoes
- 1/3 cup extra virgin olive oil
- 6–8 cloves garlic, smashed or thinly sliced
- 2–3 sprigs fresh thyme (optional)
- Kosher salt and black pepper
- 12 ounces pasta (penne, rigatoni, fusilli, or spaghetti)
- 1 large bunch fresh basil, torn (about 1 cup)
- 1/2 cup grated Parmesan cheese
- 1 cup reserved pasta water
Instructions
- Preheat oven to 400°F (200°C). Wash and pat dry cherry tomatoes, leaving them whole.
- Arrange tomatoes in a single layer on a large baking sheet. Drizzle with olive oil and season generously with salt, pepper, and thyme sprigs. Scatter smashed garlic cloves around the tomatoes.
- Roast for 30-40 minutes until skins are blistered and tomatoes are soft and jammy. If garlic browns too quickly, cover with foil for the last 10 minutes.
- When tomatoes have roasted for about 20 minutes, bring a large pot of salted water to a boil. Cook pasta until al dente, reserving 1 cup of pasta water before draining.
- Remove tomatoes from the oven. Transfer tomatoes and oil to a large skillet or the pasta pot.
- Add drained pasta to the tomatoes and toss vigorously. Add reserved pasta water as needed to create a glossy sauce that clings to the pasta.
- Remove from heat. Tear fresh basil over the top and add grated Parmesan. Toss one last time until basil is wilted and cheese is melted.
- Serve immediately with extra Parmesan and black pepper.
Notes
Do not skip the pasta water; the starch helps emulsify the sauce. Roast tomatoes until they are jammy and collapsed for the best texture. Garlic burns easily, so monitor it closely. This dish tastes even better the next day as leftovers.
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6
- Sodium: 400
- Fat: 18
- Saturated Fat: 6
- Carbohydrates: 55
- Fiber: 4
- Protein: 12
Keywords: cherry tomato confit, pasta recipe, weeknight dinner, easy Italian food, roasted tomatoes, garlic pasta, fresh basil