Easy Roasted Tomato & Garlic Pasta (Rustic Creamy Sauce)

For a digital entrepreneur in the recipe niche, this dish is a masterclass in “ingredient transformation.” It relies on roasting to turn acidic tomatoes into sweet, jammy jewels and sharp garlic into a mellow, creamy paste. From an expertise (E-E-A-T) perspective, the secret to a professional-grade rustic pasta is the “Emulsified Pan-Mashing.” By mashing the garlic and tomatoes directly on the roasting tray and combining them with starchy pasta water, you create a luxurious, “cream-style” sauce without using any dairy, resulting in a cleaner Mediterranean-style finish.

Recipe Details

• Prep Time: 10 Min
• Cook Time: 40 Min
• Total Time: 50 Min
• Yield: 4 Servings
• Calories: ~450 kcal per serving

Ingredients:

The Roasted Sauce Base

• 2 lbs Cherry or Grape Tomatoes
• 1 whole head of Garlic, top trimmed to expose cloves
• 1/3 cup Extra Virgin Olive Oil
• 1 tsp Dried Oregano (or Italian Seasoning)
• 1/2 tsp Red Pepper Flakes (Optional for heat)
• Salt & Black Pepper

The Pasta & Finish

• 12 oz (340g) Dried Pasta (Rigatoni, Penne, or Fusilli)
• 1/2 cup Fresh Basil Leaves, torn
• 1/2 cup Freshly Grated Parmesan Cheese
• 1/4 cup Starchy Pasta Water (Reserved)

Preparation Steps:

1. The Maillard Roast

1. Preheat oven to 400°F (200°C).
2. On a large baking sheet, arrange tomatoes in a single layer with the garlic head in the center (cut side up).
3. Drizzle with olive oil and season with oregano, chili flakes, salt, and pepper.
4. Technique: Roast for 35–40 minutes until tomatoes burst and char slightly. This caramelization provides the deep “Gold Standard” sweetness for the sauce.

2. The Pasta “Al Dente”

5. While roasting, cook pasta in salted water.
6. Crucial Step: Reserve 1/2 cup of starchy pasta water before draining. This liquid contains the starch necessary to bind the oil and tomatoes into a cohesive sauce.

3. The Sheet-Pan Mash

7. Squeeze the soft garlic cloves out of their skins onto the tray.
8. Using a fork, mash the garlic into the burst tomatoes and their concentrated oils directly on the tray to create a thick, chunky sauce.

4. The Final Emulsion

9. Combine the pasta, roasted sauce, reserved water, and Parmesan in the pot over low heat.
10. Toss vigorously for 1–2 minutes. The cheese and starch will emulsify with the oil to lacquer the pasta perfectly. Stir in fresh basil at the very end to preserve its professional-grade aroma.

Expert Tips:

• Acidity Control: If your tomatoes are out of season and a bit tart, drizzle 1 tablespoon of balsamic vinegar over them before roasting. The vinegar’s sugars will enhance the caramelization process.
• Protein Integration: To boost the “Gold Standard” nutritional profile for recipesne.com or recipescon.com, top this dish with grilled shrimp, chickpeas, or lean chicken breast.