Linguine With Roasted Tomatoes and Garlic

Cooking Light
4 servings (serving size: 1 cup)


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2 pounds cherry tomatoes
2 tablespoons extra-virgin olive oil, divided
1/2 teaspoon salt, divided
1/4 teaspoon pepper
5 large unpeeled garlic cloves
4 cups hot cooked linguine (about 8 ounces uncooked pasta)
1/4 cup chopped fresh parsley
2 tablespoons chopped fresh basil


Preheat oven to 450°.

Combine cherry tomatoes, 1 tablespoon oil, 1/4 teaspoon salt, pepper, and garlic in a 13 x 9-inch baking dish; toss gently. Bake at 450° for 45 minutes or until garlic is browned, stirring occasionally. (Tomato skins will pop.) Squeeze garlic cloves to extract garlic pulp; mash pulp. Discard skins. Add garlic pulp to tomato mixture, stirring gently. Combine tomato mixture, 1 tablespoon oil, 1/4 teaspoon salt, pasta, parsley, and basil in a large bowl; toss gently.

Created date

September 1997

Nutritional Information

Calories 312
Caloriesfromfat 26 %
Fat 8.5 g
Satfat 1.1 g
Monofat 5.2 g
Polyfat 1.3 g
Protein 9 g
Carbohydrate 51.8 g
Fiber 5.4 g
Cholesterol 0.0 mg
Iron 3.3 mg
Sodium 318 mg
Calcium 36 mg