Cherry Tomato and Garlic Pasta (Print Version)

A vibrant pasta dish with sweet, rich roasted tomatoes.

# Ingredient List:

→ Vegetables & Fresh Produce

01 - 500 g cherry tomatoes, halved
02 - 6 garlic cloves, thinly sliced
03 - 1 small bunch fresh basil, leaves picked

→ Pantry

04 - 400 g spaghetti or linguine
05 - 120 ml (1/2 cup) extra virgin olive oil
06 - 1 tsp sea salt
07 - 1/2 tsp freshly ground black pepper
08 - 1/2 tsp dried chili flakes (optional)

→ Dairy

09 - 50 g grated Parmigiano-Reggiano or Pecorino Romano (optional for garnish)

# Steps:

01 - Preheat the oven to 140°C (285°F). Arrange the cherry tomato halves in a single layer in a small baking dish.
02 - Scatter the garlic slices over the tomatoes. Drizzle all the olive oil evenly over the tomatoes and sprinkle with salt, pepper, and chili flakes (if using).
03 - Roast in the oven for 1 hour, until tomatoes are soft and confited but not falling apart.
04 - Towards the end of roasting, cook the pasta in salted boiling water according to the package instructions until al dente. Reserve 1/2 cup of pasta water and drain.
05 - In a large skillet, combine the confit tomatoes, garlic, and their oil. Add the drained pasta and toss gently, adding reserved pasta water a splash at a time to loosen the sauce as needed.
06 - Remove from heat. Toss in most of the basil, reserving some for garnish. Season to taste.
07 - Serve hot, topped with extra basil and grated cheese if desired.

# Helpful Hints:

01 -
  • It’s a delightful way to enjoy fresh, seasonal produce with minimal effort.
  • The flavor of the confit tomatoes combined with pasta is simply irresistible.
02 -
  • Don’t be tempted to rush the roasting; patience yields the best flavor.
  • Add splashes of reserved pasta water gradually to achieve the desired sauce consistency.
03 -
  • Slow roasting is the secret to achieving depth of flavor.
  • Fresh herbs added at the end enhance the dish beautifully.
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