Pasta with Roasted Tomatoes and Garlic

This pasta recipe is bursting with flavor and does not require any cream or cheese. Instead, the combination of roasted tomatoes, garlic, and fresh herbs creates a rich and savory sauce that perfectly coats the pasta. This recipe is perfect for a quick and easy weeknight dinner, and can be easily customized to suit your tastes.

Pasta with Roasted Tomatoes and Garlic

Nutritional Information:

This recipe serves four and provides approximately 450 calories per serving. It contains 12g of protein, 4g of fiber, and 18g of fat (mostly from the olive oil). This dish is also high in vitamin C and iron thanks to the tomatoes.

Ingredients:

• 1 pound pasta of your choice
• 1 pint cherry tomatoes
• 6 cloves garlic, peeled and minced
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup chopped fresh herbs (such as basil, parsley, or oregano)
• Optional toppings: red pepper flakes

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Rinse the cherry tomatoes and place them in a baking dish. Add the minced garlic, olive oil, salt, and black pepper, and toss to coat.
3. Roast the tomatoes and garlic for 20-25 minutes, or until the tomatoes are soft and slightly caramelized.
4. While the tomatoes are roasting, cook your pasta according to the package instructions.
5. Once the pasta is cooked, drain it and return it to the pot.
6. Add the roasted tomato mixture to the pot with the pasta, and stir to combine. Add the chopped herbs and toss again.
7. Serve the pasta hot, topped with red pepper flakes if desired.

Tips and Tricks:

• To save time, you can roast the tomatoes and garlic ahead of time and store them in the refrigerator until you're ready to make the pasta.
• This recipe works well with any type of pasta, but we recommend using a short shape like penne or fusilli so that the sauce can cling to the noodles.
• If you prefer a spicier dish, add more red pepper flakes or even a diced jalapeño pepper to the roasted tomato mixture.
• This recipe is vegan as it contains no cheese. 

FAQs:

Q: Can I use canned tomatoes instead of fresh cherry tomatoes? 

Yes, you can use canned diced tomatoes instead of fresh cherry tomatoes. Just be sure to drain the excess liquid before roasting them with the garlic.

Q: Can I make this recipe ahead of time? 

Yes, you can make the roasted tomato mixture and cook the pasta ahead of time. Just store them separately in the refrigerator until you're ready to combine them and serve.

Q: Can I use dried herbs instead of fresh? 

Yes, you can use dried herbs instead of fresh. Use 1-2 teaspoons of dried herbs in place of 1/4 cup of fresh herbs.