Pasta with Easy Roasted Garlic Tomato Sauce
The only thing better than a pasta dish is probably a pasta dish that’s easy and quick to make. And, ready 15 minutes flat, this one checks all the boxes.
I love cherry tomatoes, but I often find that I buy way more than I end up using.
If you have wilted - or just extra - cherry or grape tomatoes, do not throw them away! They work perfectly in this recipe.
And even if you don’t have extra tomatoes laying around, you’re still going to want to try this recipe.
It’s made with a few simple ingredients - tomatoes, garlic, olive oil and pasta - but can be modified in so many ways.
Pasta is delicious, but even more delicious when paired with a tasty sauce. I love that this one adds a hearty dose of veggies to this meal.
This dish is pretty filling on its own, but there are so many ways you can add more to it and make it even more filling.
If you want to add more protein, try using chickpea pasta or adding grilled chicken or salmon on top. If you want more add more veggies, mix in fresh spinach with the warm pasta - it will cook down from the heat.
And, of course, cheese on top is highly recommended. As is, this meal is vegan, but if you love cheese, both fresh parmesan and feta cheese would be de-lish.
Boil the pasta
Preheat the oven to 400 F. Bring a large pot of water to a boil.
Add the pasta to the water and cook for about 10-12 minutes, until cooked per your desired texture.
Prepare the tomatoes
While the pasta is cooking, add the tomatoes and garlic to a sheet pan. Drizzle with olive oil and sprinkle with salt and pepper. Roast in the preheated oven for 10 minutes, until tomatoes are soft.
Roast the tomatoes
Roast the tomatoes in the preheated oven for 10 minutes, until tomatoes are soft.
Blend the sauce
Add the roasted tomatoes and garlic to a food processor or blender and blend until smooth. Pour sauce over the cooked pasta.
Everything else you need to know
Garlic: I went somewhat light on the garlic, but we all know there’s no such thing as too much garlic. Feel free to add a few more cloves to your liking!
Garnish: I added basil on top of the pasta - so fresh and delicious!
Storage: You can either store the pasta and sauce separately or already mixed in an airtight container in the fridge. It’ll last for about 3 days.
Did you try this recipe?
I hope you love this Pasta with Easy Roasted Tomato and Garlic Sauce recipe! If you make it be sure to leave a comment below, mention @Veggiesandchocolate or tag #Veggiesandchocolate so I know how you liked it. I can’t wait to see your creations!
Pasta with Easy Roasted Tomato & Garlic Sauce
Ingredients
- 1 lb paccheri or rigatoni pasta
- 1 1/2 cups cherry tomatoes
- 3 cloves garlic
- 2 tablespoons olive oil
- Salt
- Pepper
- Optional: basil to garnish, fresh parmesan or feta cheese
Instructions
- Preheat the oven to 400 F. Bring a large pot of water to a boil.
- Add the pasta to the water and cook for about 10-12 minutes, until cooked per your desired texture.
- While the pasta is cooking, add the tomatoes and garlic to a sheet pan. Drizzle with olive oil and sprinkle with salt and pepper. Roast in the preheated oven for 10 minutes, until tomatoes are soft.
- Add the roasted tomatoes and garlic to a food processor or blender and blend until smooth. Pour sauce over the cooked pasta.
Check out more pasta recipes to make this week!
Baked Feta Pasta with a Twist
Spinach & Ricotta Stuffed Shells
Butternut Squash Mac and Cheese
Thai Inspired Peanut Noodles
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NYC dietitian: Sammi Haber Brondo | Veggies and Chocolate