If you're looking to elevate your pasta game, this roasted tomato and garlic pasta recipe is a must-try. It's a perfect combination of sweet roasted tomatoes, creamy burrata, and a hint of spice that will leave you desperate for more. This dish is not only delicious but also incredibly easy to make, making it a great option for both weeknight dinners and special occasions.
This roasted tomato and garlic pasta, especially when paired with burrata, is a dish that shines year-round, but it truly comes into its own during the late summer and early autumn / fall. This is the time when tomatoes are at their peak, bursting with flavor and sweetness, making it the perfect season to showcase them in this dish.
If you love this saucy pasta dish be sure to try my Creamy Garlic Parmesan Steak Pasta with a luxurious garlicky cream sauce. Another hearty pasta dish that is similar to this one is my Creamy Gochujang Sausage Pasta, the perfect blend of comfort and spice.
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Ingredients
Cherry Tomatoes - I always choose good quality, fresh cherry tomatoes for their natural sweetness and vibrant flavor. When roasted, they become wonderfully caramelized, adding a rich, sweet depth to the roasted tomato pasta sauce.
Garlic Cloves - Garlic is a must in any pasta dish, but in this roasted tomato pasta, the cloves are roasted alongside the tomatoes. This process mellows their sharpness and brings out a deep, almost buttery flavor that infuses the sauce beautifully.
Chili Flakes - Just a pinch of chili flakes gives the sauce a subtle kick.
Salt and Pepper - Simple seasonings like salt and pepper are essential. They enhance the natural flavors of the roasted tomatoes and garlic, making the entire dish sing.
Sugar - A tiny pinch of sugar helps to balance the acidity of the tomatoes, especially when roasted.
Olive Oil - Olive oil helps roast the tomatoes and garlic to perfection but also adds a fruity, peppery note that complements the other ingredients in the roasted tomato pasta.
Parmesan - Freshly grated Parmesan adds a savory umami punch to the sauce. It also thickens the sauce slightly, creating a luxurious texture that clings to every strand of pasta.
Fresh Basil - Basil brings a fresh, herbal brightness to the roasted garlic pasta. Its fragrant aroma and flavor perfectly balance the richness of the sauce.
Burrata or Mozzarella - Creamy burrata is the star of this dish. Its luscious center adds a dreamy, rich texture that contrasts beautifully with the tangy tomato sauce. If burrata isn’t available, mozzarella or mini burratini are excellent alternatives, adding a similar creamy element to your roasted garlic pasta.
See recipe card for quantities.
Instructions
- Step 1: Preheat your oven to 400°F (200°C). In an oven-safe dish, combine the halved cherry tomatoes and whole garlic cloves. Drizzle them with olive oil, ensuring that every piece is coated. Sprinkle with salt, pepper, a pinch of sugar, and chili flakes. Toss everything together gently. Place the dish in the preheated oven and roast for about 30 minutes. The tomatoes should become soft, slightly blistered, and caramelized, while the garlic turns golden and fragrant.
- About 5 minutes before the tomatoes are done, bring a pot of salted water to a boil. Cook your pasta until it’s al dente. Drain it, but reserve a small cup of the pasta water—this can help adjust the sauce later if needed.
- Step 3: Once the tomatoes and garlic are perfectly roasted, transfer them to a blender. Add the grated Parmesan and fresh basil leaves, along with the reserved pasta water. Blend until smooth, adding more water if needed, creating a velvety sauce that will coat your pasta beautifully.
- Step 4: Toss the cooked pasta with the blended roasted tomato and garlic pasta sauce, ensuring every piece of pasta is well-coated. Serve the pasta in individual bowls, topping each with a half ball of burrata or a mini burratini. If using mozzarella, tear it into pieces and scatter on top.
Hint: To elevate your roasted garlic pasta even further, opt for vine-ripened tomatoes. Tomatoes on the vine tend to be fresher and more flavorful since they continue to draw nutrients from the stem. Their natural sweetness and juiciness will enhance the richness of your sauce, making every bite of your pasta irresistibly delicious.
Substitutions
Cherry Tomatoes - Swap with Roma or heirloom tomatoes for a similar sweetness. Roma tomatoes have less juice, making the sauce thicker, while heirloom adds a unique depth of flavor.
Garlic Cloves - Substitute with shallots for a milder, slightly sweet flavor. Shallots won’t give the same depth as garlic, but they add a subtle, aromatic base.
Chili Flakes - Use fresh chili or smoked paprika for a different heat profile. Fresh chili offers a vibrant spice, while smoked paprika adds a smoky undertone.
Salt and Pepper - Try sea salt flakes and freshly ground black peppercorns. Sea salt adds a delicate crunch, and freshly ground pepper provides a more robust flavor.
Sugar - Replace with honey or maple syrup for a natural sweetness. Both alternatives bring a subtle complexity to the sauce without overpowering the tomatoes.
Olive Oil - Substitute with avocado oil for a neutral flavor with a higher smoke point, making it ideal for roasting. It also adds a slight buttery texture to the sauce.
Parmesan: Swap with Pecorino Romano for a sharper, saltier kick. Pecorino adds a bold, tangy flavor that cuts through the sweetness of the tomatoes.
Fresh Basil: Use fresh parsley or cilantro for a different herbal note. Parsley offers a mild, grassy flavor, while cilantro provides a citrusy, slightly peppery taste.
Burrata or Mozzarella: Replace with ricotta or goat cheese for a creamier, tangier option. Ricotta adds a light, fluffy texture, while goat cheese introduces a pleasantly sharp contrast.
Variations
Spicy - Add extra chili flakes and a dash of cayenne pepper to the sauce to make a spicy roasted tomato pasta. Top with sliced fresh red chilies for a fiery twist that elevates the dish’s heat and complexity.
Pesto - Mix the roasted tomato and garlic sauce with a couple of spoonfuls of fresh basil pesto. The pesto adds a bright, herbaceous flavor that complements the sweetness of the roasted tomatoes.
Vegetable: Incorporate roasted zucchini, bell peppers, and eggplant into the roasted tomato and garlic pasta sauce. These additional veggies add texture, color, and a more substantial bite, turning the dish into a hearty, vegetable-packed meal.
Equipment
Storage
To store your roasted garlic pasta, transfer any leftovers into an airtight container and refrigerate for up to 3 days. The flavors will meld and deepen as it sits, making it even more delicious the next day.
When reheating, warm the pasta gently on the stovetop over medium heat. Add a splash of water or olive oil to loosen the sauce, ensuring it evenly coats the pasta without drying out. Avoid microwaving burrata or mozzarella—add fresh cheese after reheating for the best texture. If freezing, omit the cheese and freeze the sauce separately for up to 2 months. Thaw in the refrigerator before reheating.
Top Tip
For the most flavorful roasted tomato pasta, make sure to select the ripest and freshest tomatoes you can find. When shopping, look for tomatoes that are firm but slightly yielding to the touch, with a vibrant red color.
FAQ
Tomato pasta can sit out for up to 2 hours at room temperature.
To balance the taste of tomatoes in pasta, add a pinch of sugar, salt, and some acidity like balsamic vinegar.
Burrata cheese tastes creamy, rich, and buttery with a mild, fresh flavor.
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Pairing
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Recipe
Roasted Tomato and Garlic pasta with Burrata
Equipment
- Oven dish
- Large Pot
- Blender
Ingredients
- 400 g cherry tomatoes 14oz sliced in half
- ½ teaspoon chili flakes
- Pinch salt and pepper
- 3 cloves garlic
- Pinch sugar
- 1 tablespoon olive oil
- 50 g grated Parmesan ½ cup
- Handful fresh basil
- 1-2 Balls burrata or mozzarella or 4 mini burratini
- 300 g Pasta 10.5oz
Instructions
- Preheat your oven to 400°F (200°C).
- In an oven-safe dish, combine the halved cherry tomatoes and whole garlic cloves. Drizzle them with olive oil, ensuring that every piece is coated. Sprinkle with salt, pepper, a pinch of sugar, and chili flakes. Toss everything together gently. Place the dish in the preheated oven and roast for about 30 minutes.400 g cherry tomatoes, ½ teaspoon chili flakes, Pinch salt and pepper, 3 cloves garlic, Pinch sugar, 1 tablespoon olive oil
- About 5 minutes before the tomatoes are done, bring a pot of salted water to a boil. Cook your pasta until it’s al dente. Drain it, but reserve a small cup of the pasta water—this can help adjust the sauce later if needed.
- Once the tomatoes and garlic are perfectly roasted, transfer them to a blender. Add the grated Parmesan and fresh basil leaves, along with the reserved pasta water. Blend until smooth, adding more water if needed.50 g grated Parmesan, Handful fresh basil
- Toss the cooked pasta with the blended roasted tomato and garlic pasta sauce, ensuring every piece of pasta is well-coated.
- Serve the pasta in individual bowls, topping each with a half ball of burrata or a mini burratini. If using mozzarella, tear it into pieces and scatter on top.1-2 Balls burrata or mozzarella
