Creamy Roasted Tomato Garlic Pasta
Creamy Roasted Tomato Garlic Pasta
Ingredients
For the Roasted Tomato Garlic Base
- 2 pints cherry tomatoes
- 15 garlic cloves, peeled
- 1/2 cup olive oil
- 1/2 cup unsalted butter, softened
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes, or to taste
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup fresh basil leaves, torn
- 1 tablespoon balsamic glaze
For the Pasta
- 12 ounces fettuccine
- 1/2 cup Parmesan cheese, grated, plus more for serving
- 1/4 cup fresh parsley, chopped
Instructions
- 1
Preheat your oven to 400°F (200°C). In a metal baking dish or oven-safe bowl, combine the cherry tomatoes and peeled garlic cloves. Pour the olive oil over them, ensuring everything is well coated.
⏱️ 5 min•🌡️ 400
- 2
Roast the tomatoes and garlic for 30-35 minutes, or until the tomatoes are blistered and softened, and the garlic is tender and golden brown. The tomatoes should have released their juices and started to caramelize slightly.
⏱️ 35 min•🌡️ 400
- 3
While the tomatoes and garlic are roasting, bring a large pot of salted water to a rolling boil for the pasta.
⏱️ 10 min
- 4
Carefully remove the roasted tomatoes and garlic from the oven. Transfer them to a clean, deep bowl, leaving most of the olive oil behind in the baking dish. Add the softened unsalted butter, dried oregano, dried basil, red pepper flakes, salt, black pepper, torn fresh basil leaves, and balsamic glaze to the bowl with the tomatoes and garlic.
⏱️ 5 min
- 5
Using an immersion blender, blend the mixture until a smooth, vibrant orange-red paste forms. Continue blending and whipping for an additional 1-2 minutes until the sauce is light, creamy, and emulsified. This creates a whipped, airy texture.
⏱️ 3 min
- 6
Cook the fettuccine according to package directions until al dente. Reserve 1 cup of the pasta cooking water before draining.
⏱️ 10 min
- 7
Add the drained fettuccine to a large pan or the pot it was cooked in. Pour the creamy whipped tomato garlic sauce over the pasta. Add the grated Parmesan cheese and chopped fresh parsley.
⏱️ 2 min
- 8
Toss the pasta vigorously to ensure every strand is evenly coated with the rich sauce. If the sauce seems too thick, add a splash of the reserved pasta cooking water, a tablespoon at a time, until the desired consistency is reached. Serve immediately, garnished with additional grated Parmesan cheese and fresh parsley if desired.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Roasted Tomato Garlic Pasta
Ingredients
For the Roasted Tomato Garlic Base
- 2 pints cherry tomatoes
- 15 garlic cloves, peeled
- 1/2 cup olive oil
- 1/2 cup unsalted butter, softened
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes, or to taste
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup fresh basil leaves, torn
- 1 tablespoon balsamic glaze
For the Pasta
- 12 ounces fettuccine
- 1/2 cup Parmesan cheese, grated, plus more for serving
- 1/4 cup fresh parsley, chopped
Instructions
- 1
Preheat your oven to 400°F (200°C). In a metal baking dish or oven-safe bowl, combine the cherry tomatoes and peeled garlic cloves. Pour the olive oil over them, ensuring everything is well coated.
⏱️ 5 min•🌡️ 400 - 2
Roast the tomatoes and garlic for 30-35 minutes, or until the tomatoes are blistered and softened, and the garlic is tender and golden brown. The tomatoes should have released their juices and started to caramelize slightly.
⏱️ 35 min•🌡️ 400 - 3
While the tomatoes and garlic are roasting, bring a large pot of salted water to a rolling boil for the pasta.
⏱️ 10 min - 4
Carefully remove the roasted tomatoes and garlic from the oven. Transfer them to a clean, deep bowl, leaving most of the olive oil behind in the baking dish. Add the softened unsalted butter, dried oregano, dried basil, red pepper flakes, salt, black pepper, torn fresh basil leaves, and balsamic glaze to the bowl with the tomatoes and garlic.
⏱️ 5 min - 5
Using an immersion blender, blend the mixture until a smooth, vibrant orange-red paste forms. Continue blending and whipping for an additional 1-2 minutes until the sauce is light, creamy, and emulsified. This creates a whipped, airy texture.
⏱️ 3 min - 6
Cook the fettuccine according to package directions until al dente. Reserve 1 cup of the pasta cooking water before draining.
⏱️ 10 min - 7
Add the drained fettuccine to a large pan or the pot it was cooked in. Pour the creamy whipped tomato garlic sauce over the pasta. Add the grated Parmesan cheese and chopped fresh parsley.
⏱️ 2 min - 8
Toss the pasta vigorously to ensure every strand is evenly coated with the rich sauce. If the sauce seems too thick, add a splash of the reserved pasta cooking water, a tablespoon at a time, until the desired consistency is reached. Serve immediately, garnished with additional grated Parmesan cheese and fresh parsley if desired.
⏱️ 5 min