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Easy Roasted Cherry Tomato & Garlic Confit Pasta

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This roasted cherry tomato and garlic confit pasta transforms simple ingredients into a silky, rich sauce with sweet, jammy tomatoes and mellow garlic. It’s an easy, hands-off weeknight dinner that feels elegant and comforting.

Ingredients

Scale
  • 2 pints cherry tomatoes (about 600g)
  • 1 whole head of garlic
  • ⅓ cup extra virgin olive oil (about 80ml)
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 sprigs fresh thyme (optional)
  • 1 pinch red pepper flakes (optional)
  • 12 ounces pasta (340g), such as penne, rigatoni, or fusilli
  • ½ cup reserved pasta water (about 120ml)
  • ¼ cup fresh basil leaves, torn
  • ¼ cup grated Parmesan cheese (about 25g)
  • Optional: 2 tablespoons butter

Instructions

  1. Preheat your oven to 375°F (190°C). Add the cherry tomatoes to a baking dish. Slice the head of garlic in half crosswise and place both halves cut-side down among the tomatoes. Drizzle with olive oil, then sprinkle with salt, pepper, and red pepper flakes if using. Tuck the thyme sprigs in between the tomatoes. Toss gently to coat.
  2. Roast for 40-50 minutes until the tomatoes are soft, wrinkled, and starting to caramelize, and the garlic is golden and tender. Halfway through, give the dish a gentle shake.
  3. While the tomatoes roast, bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Before draining, reserve about 1 cup of pasta water. Drain the pasta (do not rinse).
  4. Let the roasted dish cool for a minute or two. Squeeze the soft garlic cloves out of their skins into the dish. Discard the skins and thyme sprigs. Mash the garlic lightly with a fork into the oil and tomato juices.
  5. Add the drained pasta to the baking dish along with ½ cup reserved pasta water, torn basil, and grated Parmesan. Toss everything together until the pasta is well coated. If using butter, add it now and toss until melted. If the sauce seems dry, add more pasta water a tablespoon at a time.
  6. Taste and adjust seasoning with more salt, pepper, or red pepper flakes if needed.
  7. Serve immediately in bowls, topped with extra Parmesan, a drizzle of olive oil, and fresh basil leaves.

Notes

Don’t rush the roasting—low and slow at 375°F is key. Use enough olive oil so the tomatoes and garlic are swimming in it. Reserve more pasta water than you think you need; the starch helps emulsify the sauce. Let the garlic cool slightly before squeezing to avoid burns. If the pasta seems dry after tossing, add a splash more pasta water and toss vigorously.

Nutrition

Keywords: roasted cherry tomato pasta, garlic confit pasta, easy pasta recipe, vegetarian pasta, weeknight dinner, cherry tomato recipe

Find it online: https://siennaspoon.com/easy-roasted-cherry-tomato-and-garlic-confit-pasta/