Dinner
Creamy Garlic Pasta with Roasted Tomatoes
Slow-roasted cherry tomatoes melt into a silky garlic cream sauce for a cozy weeknight pasta.
Photo by Eaters Collective on Unsplash
There is a quiet magic in slow-roasting cherry tomatoes until they blister and collapse into a jammy, sweet-savory tangle. Tossed with garlic, cream, and Parmesan, they become the kind of sauce that makes weeknight pasta feel generous.
Ingredients
This is the recipe to make when the fridge is nearly empty but the mood calls for something comforting. It relies on pantry basics, comes together in one pan besides the pasta pot, and tastes like it took much longer than it did.
Why it works
The tomatoes carry the dish. Give them enough time in a hot oven and their juices concentrate at the edges of the pan, building sweetness and depth before they ever meet the cream.
Serve with torn bread, a sharp green salad, and a cold drink. Leftovers reheat well with a splash of pasta water.
How to make it
- 1
Heat the oven to 425 F. Toss tomatoes and garlic with olive oil, salt, and pepper on a sheet pan.
- 2
Roast until the tomatoes blister, collapse, and caramelize at the edges.
- 3
Cook spaghetti in heavily salted water until just shy of al dente. Reserve 1 cup pasta water.
- 4
Slide the tomatoes into a skillet with the cream. Simmer for 2 minutes, then add pasta, Parmesan, and a splash of pasta water.
- 5
Toss until glossy, finish with basil and cracked pepper, and serve immediately.
Serving notes
Serve with a torn heel of good bread, a green salad sharp with lemon, and a glass of something cold. Leftovers reheat beautifully with a splash of pasta water.
Reviews
What cooks are saying
Reader notes
The roasted tomatoes are everything. I doubled them.
Weeknight hero. Ready faster than delivery and honestly better.
Silky, comforting, exactly as promised.
The garlic mellowed perfectly. I served it with arugula and it felt restaurant-level.
I appreciated the sauce cues. Mine stayed glossy instead of getting heavy.
