4 servings (serving size: 1 cup)

How to Make It

Step 1

Preheat oven to 450°.

Step 2

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.

Ratings & Reviews

nice summer pasta

October 10, 2017
am not a big tomato fan but loved the cherry tomatoes roasted.  very nice side dish. 

sncrase's Review

August 15, 2012
Loved this! I roasted my ivory cherry tomatoes and 2 tiny heads of garlic with the top chopped off in large fry pan in the oven. The garlic paste made the pasta creamy without adding calories. I used cilantro instead of parsley so the whole thing pretty much came out of my garden. A great use of produce...and easy too.

GayleR's Review

September 02, 2009
Absolutely wonderful! I used 4 chopped garlic cloves rather than messing with the 5 unpeeled cloves, and I substituted a different type of pasta. I will definitely make this again.