As I’ve probably said on here before, I usually try to make most of my meals either pasta or pizza, or something as close to those two things as possible. I get very excited in the summer for juicy heirloom tomatoes so I can make Michael Ruhlman’s Pasta with Tomato Water, Basil, and Garlic as much as possible (as well as this Brie-filled pasta, but I digress).
However, I’ve started making a simple pasta sauce out of roasted tomatoes and garlic — it’s super quick, requires little work, and is perfect year-round. The ingredients and amounts are totally adaptable to how much you want/what you have around the house (in these photos, I only had about half a carton of cherry tomatoes left, just FYI).
Roasted Tomatoes and Garlic Pasta:
- 1 carton cherry tomatoes
- 1-2 garlic cloves, depending on your love of garlic
- 1/2 box pasta (I recommend a pasta like rotini, gemelli, or another with ridges that can grab onto the sauce — here’s a quick primer on pasta shapes I wrote a while ago!)
- Olive oil, salt, and pepper
- Parmesan cheese, for serving
Preheat the oven to 400 degrees Fahrenheit. Dice the garlic and cut the tomatoes in half. Begin cooking the noodles.
Mix the tomatoes, garlic, and olive oil in a bowl with a little bit of salt and pepper. You want to lightly cover the tomatoes, but not have any excess oil.
Spread the mixture out on a rimmed baking sheet lined with parchment paper. Bake for about 12 minutes, or until your tomatoes look well-roasted (you can move them around the baking sheet about halfway through).
Take the tomato mixture out and put it in a bowl, making sure you get all the tomato juice from the sheet in there. Mash the tomatoes a bit (if you’d like them really mashed up, I recommend using a potato masher — otherwise it’s fine to still have them mostly intact). Once the pasta is done, drain and add it to the bowl with the sauce and toss. Serve with Parmesan cheese.