Roasted Tomato & Garlic Pasta

Roasted Tomato & Garlic Pasta

Sweet, blistered tomatoes, mellow garlic, and a handful of basil come together in the kind of pasta you’ll want to make on repeat.

Ingredients

Serves 4. Unit conversion uses grams → ounces and milliliters → US fluid ounces; other units stay as written.

• 600 g cherry tomatoes, halved
• 4 garlic cloves, thinly sliced
• 3 tbsp olive oil
• ½ tsp salt
• ¼ tsp black pepper
• 320 g dried rigatoni
• 20 g fresh basil, torn
• 40 g vegetarian-labelled hard cheese, finely grated

Let’s make it

1. 01

   Heat the oven to 220°C / 425°F. Toss tomatoes, garlic, oil, salt, and pepper in a roasting dish. Roast for 18–20 minutes until the tomatoes collapse and their edges brown.

2. 02

   Meanwhile bring a large saucepan of water to a boil. Cook rigatoni according to the package instructions. Reserve 200 ml of pasta water before draining.

3. 03

   Gently crush half the roasted tomatoes with a fork. Add drained pasta and 100 ml of reserved water to the roasting dish and toss carefully. Add more water a spoonful at a time until glossy.

4. 04

   Fold in basil and half the cheese. Divide among four bowls and finish with the remaining cheese.

Published 2026-10-01 · Updated 2026-10-01 · CozyYum