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- 12 oz pasta (spaghetti or choice) - 10 cloves garlic, unpeeled - 3 cups cherry tomatoes, halved - 2 tablespoons olive oil - 1 teaspoon salt - 1/2 teaspoon black pepper - 1/4 teaspoon red pepper flakes (optional) - Fresh basil leaves (about 1/2 cup, chopped) - 1/2 cup grated Parmesan cheese (optional) - Zest of 1 lemon The heart of this Roasted Garlic Tomato Basil Pasta lies in its simple yet flavorful ingredients. Each element plays a key role in creating a dish that bursts with taste. The pasta is your base. I recommend spaghetti, but you can use any type you enjoy. This flexibility allows you to make it your own. Next, garlic is a major star here. Roasting it brings out a sweet, rich flavor. You want to keep the cloves unpeeled until they are ready. This way, they stay juicy and tender while cooking. Cherry tomatoes add a pop of freshness. Halving them helps them roast evenly. You'll love how they burst with flavor as they cook. For seasoning, olive oil is a must. It adds a rich taste and helps the garlic and tomatoes roast perfectly. Salt and black pepper enhance the natural flavors. If you like a little heat, add red pepper flakes. For the finishing touches, fresh basil brings brightness. It’s best to chop it just before using to keep it fresh. A sprinkle of Parmesan cheese adds creaminess, but feel free to leave it out if you prefer. Finally, lemon zest brightens the whole dish, giving it a fresh twist. Each ingredient works together to create a flavorful delight that you will want to make again and again. - Preheat your oven to 400°F (200°C). - Arrange garlic and tomatoes on a baking sheet. First, I set my oven to 400°F. This heat helps bring out the best flavors. Next, I place unpeeled garlic cloves in the center of a baking sheet. I surround them with halved cherry tomatoes. This mix will roast beautifully together. - Drizzle olive oil and season the mixture. - Roast for 25-30 minutes, until done. I drizzle olive oil over the garlic and tomatoes. Then, I sprinkle salt, black pepper, and red pepper flakes if I want a kick. I roast everything for about 25 to 30 minutes. The tomatoes blister and the garlic turns soft. This step fills my kitchen with a lovely aroma. - Boil salted water and cook pasta to al dente. - Reserve pasta water before draining. While the garlic and tomatoes roast, I boil a large pot of salted water. I add my choice of pasta, cooking it until it's al dente. Just before draining, I reserve half a cup of that pasta water. This starchy water helps later when I mix everything together. - Squeeze roasted garlic into a mixing bowl. - Add roasted tomatoes and juices to the bowl. Once the roasting is done, I carefully squeeze the garlic out of its skin into a large mixing bowl. I add the roasted tomatoes and all the juices from the baking sheet. This creates a flavorful base. - Mix in the drained pasta and desired pasta water. - Adjust seasoning as needed. Next, I add the drained pasta into the bowl. I mix everything well. If it seems dry, I splash in some reserved pasta water until I reach the right texture. I taste and adjust the seasoning with more salt and pepper if needed. - Finish with basil and lemon zest. - Serve with grated Parmesan if desired. To finish, I stir in chopped fresh basil and lemon zest. This adds a bright note. I divide the pasta onto plates and sprinkle with grated Parmesan if I want. Each bite is a burst of flavor! To tell when garlic and tomatoes are perfectly roasted, look for two signs. First, the garlic should be soft and golden. You can squeeze it out of the skin easily. Second, the tomatoes will be blistered and juicy. They should look slightly wrinkled. This means they are caramelized and full of flavor. To avoid mushy pasta, cook it to al dente. This means it should be firm but not hard. Start by boiling salted water. Add the pasta and stir. Check the package for cooking time. Taste it a minute before the time is up. If it has a slight bite, it's ready. Don’t forget to save some pasta water before draining. This helps with mixing later. You can elevate the dish with extra spices or herbs. Consider adding a pinch of oregano or thyme for a warm taste. For a kick, sprinkle some crushed red pepper. Fresh herbs like parsley can also brighten the dish. A squeeze of lemon juice at the end adds a fresh burst. Try these to make your pasta even more delicious! {{image_2}} You can switch the pasta to make it fit your needs. If you want gluten-free, use rice or corn pasta. Whole grain pasta is another great option. It adds more fiber and a nutty taste. Choose any shape you like, such as penne or fusilli. Each type will give a unique twist to your dish. Get creative with what you add to this pasta. You can mix in veggies like spinach, peas, or bell peppers. For a protein boost, try chicken, shrimp, or chickpeas. These add-ins make the dish more filling. You can also use zucchini noodles for a low-carb choice. Want something different? You can make a creamy sauce by adding heavy cream or mascarpone cheese. This makes the dish rich and smooth. For a fresh twist, try a basil pesto instead. Blend basil, nuts, garlic, and olive oil for a vibrant flavor. Both options give a fun new take on roasted garlic tomato basil pasta. To store your Roasted Garlic Tomato Basil Pasta, first, let it cool. Place the pasta in an airtight container. This helps keep its flavor fresh. You can store it in the fridge for up to three days. For the best taste, eat it within this time. If you notice any strange smell or look, it’s best to throw it out. When reheating, avoid the microwave if you can. It often makes pasta dry. Instead, use a skillet on low heat. Add a splash of water or olive oil to keep it moist. Stir gently until warm. You can also use the microwave if pressed for time. Just cover the bowl with a damp paper towel to trap steam. This keeps the pasta softer. To freeze your pasta, let it cool completely first. Place it in a freezer-safe container or bag. Squeeze out as much air as possible. This prevents freezer burn. You can freeze it for up to three months. When ready to eat, thaw it in the fridge overnight. Then, reheat it on the stove as mentioned above. This method keeps the flavor and texture intact. Yes, you can use regular tomatoes. Just chop them into smaller pieces. This helps them cook evenly. Cherry tomatoes add sweetness, but regular tomatoes work well too. To make this dish vegan, skip the Parmesan cheese. You can also use nutritional yeast for a cheesy flavor. This keeps the dish rich and tasty without dairy. You can use vegan cheese or nutritional yeast as a substitute. If you want a nutty flavor, try crushed walnuts or pine nuts. These options keep the dish delicious. If you like heat, add more red pepper flakes. You can also include sliced jalapeños for a fresh kick. Mix these in when combining the pasta for extra flavor. Yes, you can make this dish ahead of time. Cook the pasta and store it separately. Mix everything together before serving. This helps keep the pasta fresh and tasty. This pasta dish combines simple ingredients for a tasty meal. Roasting garlic and tomatoes brings out great flavors. Cooking the pasta perfectly is key for the right texture. You can enhance it with spices or add any veggies you love. Try different types of pasta or make it vegan. Don't worry about leftovers; they store well. Enjoy this easy, delicious recipe tonight for a home-cooked delight!

Roasted Garlic Tomato Basil Pasta

Elevate your dinner plans with this delicious Roasted Garlic Tomato Basil Pasta! This easy recipe combines the rich flavors of roasted garlic and fresh cherry tomatoes with al dente pasta for a mouthwatering meal. Perfect for any occasion, it’s ready in just 40 minutes. Discover how to create this delightful dish and impress your loved ones. Click through for the full recipe and get ready to enjoy a tasty feast!
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Ingredients
  

12 oz pasta (spaghetti or your choice)

10 cloves garlic, unpeeled

3 cups cherry tomatoes, halved

2 tablespoons olive oil

1 teaspoon salt

1/2 teaspoon black pepper

1/4 teaspoon red pepper flakes (optional)

Fresh basil leaves (about 1/2 cup, chopped)

1/2 cup grated Parmesan cheese (optional)

Zest of 1 lemon

Instructions
 

Preheat your oven: Set your oven to 400°F (200°C).

    Prepare garlic and tomatoes: On a baking sheet, place the unpeeled garlic cloves in the center. Surround them with the halved cherry tomatoes. Drizzle olive oil over the tomatoes and garlic, then sprinkle with salt, black pepper, and red pepper flakes (if using).

      Roast in the oven: Roast the garlic and tomatoes for about 25-30 minutes, or until the tomatoes are blistered and the garlic is soft and lightly golden.

        Cook the pasta: While the garlic and tomatoes are roasting, bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water and then drain the pasta.

          Combine everything: Once the garlic and tomatoes are done, carefully squeeze the roasted garlic out of the skins into a large mixing bowl. Add in the roasted tomatoes and any juices from the baking sheet.

            Toss the pasta: Add the drained pasta to the bowl and mix well to combine. If the mixture is too dry, add a splash of reserved pasta water a little at a time until the desired consistency is reached.

              Finish with basil and lemon: Stir in the chopped fresh basil and lemon zest. Taste and adjust seasoning with additional salt and pepper if needed.

                Serve: Divide into plates and sprinkle with grated Parmesan cheese if desired.

                  Prep Time: 10 mins | Total Time: 40 mins | Servings: 4