Ingredients
Scale
- 1 pound spaghetti (or any pasta of your choice)
- 2 heads of garlic
- 2 pounds ripe tomatoes, halved
- 1/2 cup olive oil, plus extra for drizzling
- 1 teaspoon red pepper flakes (optional)
- 1/2 cup fresh basil leaves, chopped
- Salt and freshly ground black pepper to taste
- Grated Parmesan cheese, for serving
Instructions
- Preheat your oven to 400°F (200°C). Slice the tops off the garlic heads, drizzle with olive oil, and wrap them in foil.
- Place the halved tomatoes and garlic in a large baking dish. Drizzle the tomatoes with olive oil, and season with salt, pepper, and red pepper flakes, if using. Roast for 45-50 minutes, or until the tomatoes are soft and slightly caramelized, and the garlic is fragrant and tender.
- While the tomatoes and garlic are roasting, bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
- Once the tomatoes and garlic are roasted, let them cool slightly. Squeeze the roasted garlic cloves out of their skins into the baking dish with the tomatoes. Use a fork or potato masher to gently crush the roasted tomatoes and garlic into a chunky sauce. Season with additional salt and pepper to taste.
- In a large skillet or pan, combine the roasted garlic tomato sauce with the drained pasta. Toss to coat, adding a little of the reserved pasta water if needed to achieve your desired consistency. Stir in the chopped fresh basil. Serve immediately, garnished with grated Parmesan cheese.
Notes
- Roast the garlic and tomatoes until they are deeply caramelized for the best flavor.
- Don’t forget to reserve some pasta water – it helps to create a luscious sauce that clings to the pasta.
- Fresh basil is a must for that burst of freshness that complements the rich sauce.
- Adjust the amount of red pepper flakes to your preference for spiciness.
- For a richer flavor, add a splash of balsamic vinegar to the sauce during the last few minutes of cooking.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 450 Kcal
- Sugar: 6g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 5mg