Description
Creamy Roasted Tomato and Garlic Pasta: Indulge in this comforting, crowd-pleasing dish with juicy tomatoes, roasted garlic, and creamy sauce.
Ingredients
Scale
- 2 lbs (900g) fresh roma tomatoes, halved
- 8–10 garlic cloves, peeled
- 3 tablespoons (45ml) olive oil
- 1 teaspoon (5g) salt, plus more to taste
- 1/2 teaspoon (2g) freshly ground black pepper
- 1 pound (450g) pasta (fettuccine or linguine work beautifully)
- 1 cup (240ml) heavy cream
- 1/2 cup (50g) freshly grated Parmesan cheese, plus extra for serving
- 1/4 cup (10g) fresh basil leaves, torn
- 1 teaspoon (5ml) red pepper flakes (optional)
Instructions
- Step 1: Roast the Tomatoes and Garlic Preheat your oven to 325°F (165°C). On a large baking sheet, arrange halved tomatoes cut-side up. Nestle the peeled garlic cloves between them. Drizzle everything with olive oil, then sprinkle with half the salt and pepper. Gently toss to ensure even coating while keeping tomatoes cut-side up. Roast for 60-75 minutes until the tomatoes have shriveled slightly and developed deep caramelization at the edges, and the garlic is golden and butter-soft when pierced with a fork. You’ll know they’re perfect when your kitchen fills with an intoxicating sweet-savory aroma.
- Step 2: Prepare the Pasta While the tomatoes are in their final roasting stage, bring a large pot of water to a rolling boil. Add a generous amount of salt (about 1 tablespoon per 4 quarts/liters). Add your pasta and cook according to package directions, but stop 2 minutes short of the recommended time—you want it quite al dente. Before draining, scoop out 1 cup (240ml) of the starchy pasta water and set aside. Drain the pasta but don’t rinse it; those surface starches will help the sauce cling beautifully.
- Step 3: Create the Sauce Base Transfer the roasted tomatoes and garlic to a food processor or high-powered blender. Pulse several times until you reach a textured puree with some small chunks remaining for character—you’re not aiming for baby-food smoothness. If you prefer a completely smooth sauce, you can process longer or pass through a sieve, but the textural contrast adds interest to your Creamy Roasted Tomato and Garlic Pasta.
- Step 4: Finish the Pasta In a large skillet over medium heat, pour in your roasted tomato-garlic puree. Bring to a gentle simmer, then reduce heat to medium-low and stir in the heavy cream. Let this mixture bubble gently for 2-3 minutes until slightly thickened. Add the al dente pasta directly to the sauce, tossing gently with tongs to coat. Add a splash of reserved pasta water to loosen the sauce if needed. Sprinkle in the Parmesan cheese in three additions, tossing between each. Cook for another 1-2 minutes until the pasta is perfectly tender and has absorbed some sauce. Finish with torn basil leaves and red pepper flakes if desired.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 plate (about 300g)
- Calories: 540 calories per serving
- Sugar: 8 grams
- Sodium: 750 mg
- Fat: 30 grams
- Saturated Fat: 14 grams
- Unsaturated Fat: 12 grams
- Trans Fat: 0 grams
- Carbohydrates: 55 grams
- Fiber: 4 grams
- Protein: 12 grams
- Cholesterol: 70 mg