Photo: Nigel Cox; Styling: Cindy Barr
Hands-on Time
4 Mins
Total Time
35 Mins
Serves 4 (serving size: about 1 cup)

Principles 13 & 20: Height-of-summer tomatoes burst with flavor and need little embellishment to create a spectacular dish. Churning the oil into boiling liquid emulsifies the mixture, yielding a creamy sauce that coats.

How to Make It

Step 1

Preheat oven to 450°.

Step 2

Bring a large pot of water to a boil; add 1 tablespoon salt. Add pasta; cook 10 minutes or until al dente. Drain pasta in a colander over a bowl, reserving 6 tablespoons cooking liquid. Return pasta to pan. Combine reserved cooking liquid and 2 tablespoons oil in a small saucepan; bring to a boil. Boil 4 minutes or until mixture measures 1/3 cup. Add oil mixture to pan with pasta; toss to coat.

Step 3

While pasta cooks, combine remaining 2 tablespoons oil, tomatoes, and garlic on a jelly-roll pan, tossing to combine. Bake at 450° for 11 minutes or until tomatoes are lightly browned and begin to burst. Add tomato mixture, 1/2 teaspoon salt, and pepper to pasta; toss to coat. Top with cheese and basil.

Ratings & Reviews

Snow61's Review

August 30, 2012
I thought this was delicious and loved the freshness. The only problem I had was with the garlic. How do you roast garlic cut into thin slices for 11 minutes at 450 degrees without burning it? Thankfully, I trusted my nose and pulled the garlic out after 2 minutes. Some of the garlic was already starting to burn. I added it back in while tossing the pasta with the rest of the ingredients. I'm surprised nobody else has mentioned this. Will definitely make it again.

3 1/2 stars

August 29, 2016
Used our garden cherry tomatoes.  Nice, easy, simple ingredients.  I did add half a chopped onion - pan roasted for 4 minutes, then added the tomatoes for 6 and then the garlic for the last 6.  Perfect.  Would make again.

Almost burned my apartment down

September 24, 2015
9/11 would char crispy black garlic in my oven again. I spent more time running back and forth between smoke detectors than actually cooking. I should not be trusted to do things like this.

Delightfully fresh

July 21, 2015
This was delicious, pretty on the plate, and full of good flavors. And finally, a CL recipe that uses enough oil, cheese and salt!! We loved everything about this. It was easy to prepare, used readily available ingredients, was versatile, and of course, truly delicious. I used suggestions from other reviewers, both about watching that the garlic didn't burn, and about adding onions to the roasting tomatoes. We thought afterwards that some yellow or orange bell peppers might be a nice addition as well. The only changes I made to the recipe were adding the onions and using basil-infused olive oil (and maybe I cheated a little on the amount of cheese...) The fresh basil and shaved parmesan added a lot of flavor. We would definitely serve this for casual company and regularly for ourselves, especially when those wonderful cherry tomatoes are in season. Highly recommended.

ktleyed's Review

September 14, 2014
Simple and delicious! Didn't have shaved parmesan, so used grated instead. Great for leftovers next day for lunch.

Donnamaz's Review

May 06, 2014

Jaelgee's Review

March 25, 2014
As mentioned above, this recipe lends itself to adding different on-hand vegetables. I used Campari tomatoes sliced in half, yellow & zucchini squash as well as asparagus. I also used Mushroom-Sage flavored Olive Oil by Branch & Vine and served over Angel-Hair pasta. My husband & I thoroughly enjoyed this recipe. As he said, "It's a Keeper!"

tennessee18's Review

November 16, 2013
This recipe was absolutely delicious! And tasted so fresh. I added a few extras. Along with roasting the tomatoes and garlic, I added onion and zuchinni. I did not have fresh basil, so added dried. A quick and fresh pasta dish. Will definitely add this to my list of make agains!!

jmsal50's Review

September 14, 2013

portland's Review

July 20, 2013
this was simply delicious, with so few ingredients the depth of flavor is excellent.