I spend a good amount of time in everybody’s way in the produce section at the grocery store. I’m known to stand and stare for a few too many minutes at the piles of gorgeous fresh tomatoes and heaps of garlic heads. I can feel everyone buzzing around me, mostly annoyed, reaching across me for a ripe avocado or an extra full basket of cherry tomatoes. It’s ok and… I’m sorry. It’s just that I’m waiting for the tomatoes to tell me what to do with them. the answer is usually (and most successfully) ROAST! Even in summer. Tomatoes are bossy and they know what they (and I) like. 
Thank you summer time vines! These tomatoes are gorgeous. Tremendous, really. I slice most in half, large and small, and place them cut side up on a rimmed roasting pan. Cut side up ensures that all the juicy tomato goodness stays in the tomato and doesn’t completely bleed onto the pan. Salt and pepper, generously. Olive oil, generously. Heat, high.
While the oven is ablaze, I wrap whole cloves of garlic, drizzled in olive oil, in parchment paper and roast until butter-soft and spreadable.
Now it’s just time to boil the pasta, pick the fresh basil, and grate the salty cheese!
The making of a good bowl of pasta is mostly instinct. The measurements need not be exact. Add olive oil, roasted tomatoes, even a squeeze of lemon as your taste dictates. Don’t let anyone be the boss of your pasta bowl.
Roasted Tomato and Garlic Pasta
- Prep Time: 15
- Cook Time: 30
- Total Time: 45 minutes
Ingredients
What You’ll Need
- 4 large red tomatoes, halved
- 1 pint cherry tomatoes, halved
- 2 heads garlic, skin on and tops cut off
- sea salt and freshly cracked black pepper
- 1 pound pasta, boiled and drained
- olive oil
- 1 handful fresh basil leaves, torn
- coarsely grated Parmesan cheese
Instructions
- Place a rack in the upper third of the oven and preheat oven to 400 degrees F. Place tomatoes, cut side up on a rimmed baking sheet. Drizzle generously with olive oil and sprinkle well with salt and pepper. Roast until tomatoes are browned and wrinkled, about 30 minutes.
- Roast the garlic heads at the same time! Place garlic, cut side up on a a large piece of parchment paper. Drizzle with olive oil and sprinkle with salt and pepper. Wrap parchment and tie with kitchen twine. Place in a small round pan and roast with the tomatoes, about 30 minutes or until completely browned and softened.
- Boil the pasta while the tomatoes and garlic roast.
- Assembling the pasta is simple. Toss cooked pasta with tomatoes, soft garlic pressed from the head, olive oil, salt and pepper. Top with fresh basil and cheese. Enjoy!
Joy H.
I’ve gotta say, I hate leftovers. I’m a horrible person who just never eats them. However!!! I made this on a Sunday night and ended up stretching the leftovers for the entire work for my lunch at work.
For those of you considering doing the same, I’d HIGHLY recommend buying way more fresh basil than you need, and packing a little basil along with some Parm/Regg shavings in your tupperware to sprinkle on before you eat it each day. Keeps it tasting very fresh and delicious.
From one Joy to another, thanks again :)
★★★★★
plasterer bristol
That looks and sounds so yummy. :-) will have to try this. Thanks
Simon
max
Wow delicious, I loves pasta and looking for this everywhere. Finally here we go.I had to make it two times. Thanks for sharing such a great recipe.
slitherio
Hey! I have recently started following you and every post of yours inspires me to make stuff on my own. Thanks a lot! It’s a great post.
Hannah Chen
Hey Joy! Or anyone who has tried this: how many servings does your recipe make? Was hoping to make this for a college dorm dinner!
Christian
Cooking this at the moment and it’s definitely taking longer than 30 minutes to roast my tomatoes … Maybe it’s my crappy dorm oven??
Chandra Meyers
Made this tonight and it was amazing! Had an abundance a fresh tomatoes from my garden and it seemed like a good idea.
thealternativeatlas
I made this dish tonight and added red pepper flakes to the tomatoes as they roasted and OH MY GOD was it amazing. I bow at your feet Joy!
Jennifer C.
Joy, I made this the other night for my family and some friends. I made it with fresh pasta and I added lemon zest and juice at the end. It was amazing and beautiful too! I’m not one to comment and tag people via social media but it was so pretty that I took a picture, posted it on Instagram and “tagged” you (I think)! I was so proud!
Aleeha
This looks so good…. i feel like i can smell it through the screen!
Aleeha from HALE, xXx
http://www.halesaaw.com
Kathy Mader
Golly, what a nice twist on traditional spaghetti and tomato sauce (Sophia Loren’s recipe is my go-to). Can’t wait to do this, it’s gorgeous!