A very light pasta dish for those warm days coming ahead! Roasted Tomato and Garlic Spaghetti is an effortless spaghetti recipe that you can make even on busy days. It is easy and healthy, simple yet so delicious!
Roasting vegetables or fruits always enhances the flavor, making it robust with the caramelized taste. Whenever I crave a tomato based pasta, I always prefer to roast the tomatoes instead of using a canned tomato.
Ingredients you need to make Roasted Tomato and Garlic Spaghetti
Tomatoes - You can use cherry tomatoes or regular big size tomatoes. Either will work great. Depending on how saucy you want the dish, you can add more tomatoes. Mine is light and not too saucy, with lots of tomatoes.
Garlic - I love a good doze of garlic in my pasta, so I used an entire head of garlic clove.
Fresh Mozzarella and Parmesan Cheese - Fresh mozzarella adds a refreshing taste to the pasta without making it too much loaded with cheese. A few slices are all you need. Parmesan cheese at the end adds that rich salty flavor we all like in pasta.
Finely chopped parsley or basil or cilantro leaves - A dish as simple as this calls for some fresh herbs at the end. I would love to use basil, but I didn't have and since I am an Indian, I always have cilantro leaves stocked in my fridge. If you don't like cilantro leaves, you can definitely use parsley.
Apart from these, you need olive oil and salt.
As you can see, I didn't add any dry herbs or spices and depended only on roasted garlic and tomato to add all the flavors. But if you like to add herbs, then definitely go ahead and add some dried oregano and chili flakes at the end for some heat.
The dish is great for lunch box too, and it tastes great even at room temperature, so you can make in advance.
You don't need to stick to spaghetti, and definitely try with your choice of pasta.
Steps to prepare Roasted Tomato and Garlic Spaghetti
- If you are using cherry tomatoes, you don't need to slice. But if you are using big size tomatoes, you could either slice in half or quarter.
- Layer the tomatoes in an ovenproof container and layer the tomatoes. Also trim the end of a whole head of garlic and place in the center.
3. Drizzle good quality olive oil and salt and roast it in a preheated oven.
4. Allow it to cool down and then squeeze the garlic cloves out.
5. Using a fork, mask the tomatoes and the garlic cloves. I don't like to blend it to a purée, as I like the texture. But if you are making a very bog batch, you can use a hand blender or transfer the whole thing to a blender and blend.
6. Boil the spaghetti as per the instruction mentioned in the package. Always remember to boil pasta in salted water for the best flavor.
7. Once the pasta is done, toss it to the smashed garlic and tomatoes. Add a little pasta water if needed. Tear the fresh mozzarella slices and add it along with a small drizzle of extra virgin olive oil and finely chopped basil/parsley/cilantro leaves.
8. Grate some Parmesan cheese on top and serve.
You can serve some salad on the side to make it a perfect light meal.
You can serve the pasta dish as is or add some protein on the side or toss some meatballs or shrimp to the pasta.
Boiling tomatoes takes less time as compared to roasting tomatoes. But if you want good flavor, then definitely spend time and roast the tomatoes.
I prefer to mash it as it adds a nice texture, but if you want the sauce to be more evenly spread out in the pasta, then definitely blend it.
Pasta should always be boiled in heavily salted water. As the pasta boils, it will get evenly seasoned all around.
Here are some pasta dishes you must try
Roasted Tomato and Garlic Spaghetti
- 6 oz Spaghetti
- 5 Tomatoes
- 1 head Garlic
- 2 tablespoon Olive oil
- 2 tablespoon Extra virgin Olive oil
- Few slices of fresh mozzarella cheese
- Finely chopped basil/parsley/cilantro for garnish
- Grated Parmesan cheese while serving
- Preheat the oven to 400F
- Slice the tomatoes in half or quarters, and trim the end of a head of garlic. Place the tomatoes and the head of garlic in the pan.
- Drizzle oil and salt and bake for 30 minutes.
- Let it cool completely, then squeeze the garlic out of the garlic head to the roasted tomatoes.
- Using a fork, mash the tomatoes and garlic.
- Boil the pasta as per the instruction in the packet. Once done, add it to the prepared sauce and toss it around.
- Tear the fresh mozzarella slices, scatter the chopped cilantro leaves and drizzle some of the extra virgin olive oil.
- Grate some Parmesan cheese on top and serve.