Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 lb (907 g) cherry or grape tomatoes
- 1 large head garlic
- 1/2 cup (120 ml) extra-virgin olive oil, divided
- 1 1/2 tsp kosher salt, divided
- 1/2 tsp freshly ground black pepper
- 1 tsp dried oregano
- 1/4 tsp red pepper flakes (optional)
- 12 oz (340 g) dried pasta (spaghetti, linguine, or rigatoni)
- 1/2 cup (50 g) finely grated Parmesan, plus more to serve
- 1 cup (20 g) fresh basil leaves, torn, plus more to serve
- 1 tsp fresh lemon juice (optional, for brightness)
Do This
- 1) Heat oven to 300°F (150°C). Put tomatoes on a rimmed sheet pan; add olive oil, salt, pepper, oregano, and red pepper flakes.
- 2) Slice the top 1/4 inch off the garlic head, drizzle with oil, wrap in foil, and place on the pan.
- 3) Roast 1 hour 25 minutes until tomatoes are collapsed and jammy; optionally broil 3–5 minutes for extra blistering.
- 4) Boil pasta in well-salted water; reserve 1 cup pasta water, then drain.
- 5) Mash roasted tomatoes; squeeze roasted garlic cloves into the pan and mash into a silky sauce.
- 6) Toss pasta with sauce, Parmesan, basil, and splashes of reserved pasta water until glossy.
- 7) Finish with more basil, Parmesan, and a drizzle of olive oil; serve warm.
Why You’ll Love This Recipe
- Big flavor, simple method: Slow-roasting turns tomatoes and garlic sweet, rich, and sauce-ready with almost no work.
- Silky, rustic sauce: The roasted tomatoes mash into a glossy, farm-kitchen style sauce—no blender required.
- Flexible and forgiving: Works with many pasta shapes, and you can add greens, beans, or protein easily.
- Minimal ingredients: Just good tomatoes, olive oil, basil, and Parmesan.
Grocery List
- Produce: 2 lb (907 g) cherry or grape tomatoes, 1 large head garlic, 1 cup (20 g) fresh basil, 1 lemon (optional)
- Dairy: Parmesan cheese (at least 1/2 cup / 50 g finely grated, plus extra for serving)
- Pantry: Dried pasta (12 oz / 340 g), extra-virgin olive oil, kosher salt, black pepper, dried oregano, red pepper flakes (optional)
Full Ingredients
For the slow-roasted tomatoes and garlic
- 2 lb (907 g) cherry or grape tomatoes, left whole
- 1 large head garlic
- 1/3 cup (80 ml) extra-virgin olive oil (for roasting)
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1 tsp dried oregano
- 1/4 tsp red pepper flakes (optional)
For the pasta
- 12 oz (340 g) dried pasta (spaghetti, linguine, bucatini, rigatoni, or penne)
- 1 tbsp kosher salt (for the pasta water)
- 1 cup (240 ml) reserved pasta cooking water (you may not use it all)
To finish
- 3 tbsp (45 ml) extra-virgin olive oil (for loosening and finishing)
- 1/2 cup (50 g) finely grated Parmesan cheese, plus more for serving
- 1 cup (20 g) fresh basil leaves, torn, plus more for serving
- 1 tsp fresh lemon juice (optional, for brightness)
- Extra black pepper, to taste
Step-by-Step Instructions
Step 1: Heat the oven and prep the pan
Place a rack in the middle of the oven and preheat to 300°F (150°C). Set out a rimmed sheet pan (half-sheet size is ideal) so the tomatoes have room to roast and concentrate without steaming.
Step 2: Season the tomatoes
Add 2 lb (907 g) cherry or grape tomatoes to the sheet pan. Drizzle with 1/3 cup (80 ml) olive oil and sprinkle on 1 tsp kosher salt, 1/2 tsp black pepper, 1 tsp dried oregano, and 1/4 tsp red pepper flakes (if using). Toss right on the pan until the tomatoes are evenly coated, then spread them into a single layer.
Step 3: Roast the garlic alongside the tomatoes
Slice about 1/4 inch off the top of the garlic head to expose the tops of the cloves. Place it on a piece of foil, drizzle with 1 tsp of the measured olive oil from the “to finish” amount (or a little extra if needed), then wrap the foil snugly to make a packet.
Set the foil-wrapped garlic on the same sheet pan with the tomatoes.
Step 4: Slow-roast until jammy and sweet
Roast at 300°F (150°C) for 1 hour 25 minutes, or until the tomatoes are fully collapsed, deeply wrinkled, and sitting in a pool of red-orange oil and juices. The garlic should be very soft and fragrant.
Optional for extra blistered flavor: Switch the oven to broil (high) and broil the pan for 3 to 5 minutes, watching closely, until some tomato skins char in spots. This adds a subtle smoky edge.
Step 5: Boil the pasta and reserve water
About 10 minutes before the tomatoes are done, bring a large pot of water to a boil. Add 1 tbsp kosher salt, then cook 12 oz (340 g) pasta until 1 minute shy of al dente (check the package time and subtract 1 minute).
Before draining, carefully scoop out 1 cup (240 ml) of the pasta cooking water. Drain the pasta.
Step 6: Mash the roasted tomatoes and garlic into a silky sauce
Remove the sheet pan from the oven. Using a fork or potato masher, gently mash the roasted tomatoes right on the pan until they become a rustic, spoonable sauce. Be careful: the oil and juices are hot and can splatter.
Unwrap the garlic. When cool enough to handle, squeeze the softened cloves out of their skins directly onto the sheet pan. Mash the garlic into the tomatoes until well combined and creamy.
Step 7: Toss, gloss, and finish with basil and Parmesan
Add the drained pasta to the sheet pan (or scrape the sauce into a large warm bowl if you prefer easier tossing). Add 3 tbsp (45 ml) olive oil, 1/2 cup (50 g) finely grated Parmesan, and 1 cup (20 g) torn basil.
Toss vigorously, adding reserved pasta water 1/4 cup (60 ml) at a time until the sauce turns glossy and clings to the noodles. Taste and adjust with more salt, pepper, or 1 tsp lemon juice for brightness.
Serve warm with extra basil, extra Parmesan, and a final drizzle of olive oil.
Pro Tips
- Don’t rush the roast: The low-and-slow 300°F (150°C) roast is what makes the tomatoes taste sweet and concentrated rather than watery.
- Reserve more pasta water than you think: The starchy water is the key to a silky, restaurant-style emulsified sauce. Start small and add as needed.
- Grate Parmesan finely: Finely grated cheese melts in smoothly and helps thicken the sauce without clumping.
- Finish basil off heat: Stir basil in at the end so it stays bright and fragrant instead of turning dark and dull.
- Sheet-pan tossing trick: Tossing pasta on the warm sheet pan picks up every bit of jammy tomato and garlicky oil—scrape the corners well.
Variations
- Roasted tomato-garlic pasta with greens: Stir in 3 cups (90 g) baby spinach right after tossing; the residual heat will wilt it in 1–2 minutes.
- Add protein: Top each bowl with sliced grilled chicken, sautéed shrimp, or a scoop of warm cannellini beans.
- Creamy version: Add 1/4 cup (60 ml) heavy cream or 1/2 cup (120 g) whole-milk ricotta after tossing for a richer, softer sauce.
Storage & Make-Ahead
Refrigerate: Store leftovers in an airtight container for up to 3 days. Reheat gently in a skillet over medium-low heat with a splash of water to loosen the sauce.
Make-ahead option: Roast the tomatoes and garlic up to 3 days ahead. Store the mashed sauce in the refrigerator, then warm it in a skillet and toss with freshly cooked pasta and basil.
Freezing note: The roasted tomato-garlic sauce (without pasta or basil) freezes well for up to 2 months. Thaw overnight in the refrigerator and rewarm before tossing with pasta; add fresh basil at the end.
Nutrition (per serving)
Approximate, for 4 servings: 650 calories, 22 g fat, 92 g carbohydrates, 18 g protein, 6 g fiber, 780 mg sodium.
