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Roasted Tomato Pasta Recipe

Serves 4

Preparation time 30 mins

Cooking time 25 mins

Ingredients

  • 800g small tomatoes*

  • 8 cloves garlic, peeled and crushed

  • 45 ml (3 tbsp) olive oil

  • 1 tbsp dried oregano

  • Salt and pepper, to taste

  • Pinch of chili flakes (optional)

  • Pinch of sugar (optional)

  • A sprig of fresh basil (optional)

  • 400g pasta of choice (I used fresh pasta dough)


Optional Toppings:

  • 2 tbsp capers or sliced olives

  • Ricotta or fresh bocconcini cheese

  • Fresh herbs: basil or parsley

  • Toasted breadcrumbs

Roasted Tomato Pasta Recipe

Instructions

  1. Preheat the Oven:Preheat your oven to 220°C (425°F).

  2. Roast the Tomatoes:

    • Place the tomatoes in a large baking dish along with the crushed garlic.

    • Drizzle olive oil over the top, and season with oregano, salt, and pepper. Add a sprig of basil if available.

    • Bake for 25-30 minutes, stirring halfway through, until the tomatoes are soft, juicy, and slightly charred.

  3. Prepare the Pasta:While the tomatoes roast, cook your pasta until just short of al dente. Drain and set aside.

  4. Make the Sauce:

    • Once the tomatoes are ready, transfer them (including juices) to a blender. Remove and discard wilted basil sprigs if used.

    • Add the roasted garlic and herbs to the blender and pulse until smooth. For a chunkier texture, reserve some whole tomatoes to stir in later.

  5. Season the Sauce:Pour the sauce into a pan and gently heat it. Adjust seasoning with additional salt, pepper, chili flakes, or a pinch of sugar if needed.

  6. Combine Pasta and Sauce:Toss the cooked pasta in the sauce until evenly coated.

  7. Serve and Garnish:Divide the pasta among four plates. Top with your choice of optional toppings, such as ricotta, fresh herbs, capers, or toasted breadcrumbs.

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