Roasted garlic and tomato pasta

    1 hour 35 min

    If you love garlic and tomatoes, this dish was specially made for you. Pasta al dente is served with a simple sauce made with fresh Roma tomatoes, sun-dried tomatoes and roasted garlic.

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    Serves: 4 

    • 1 whole head of garlic
    • 400g small shape pasta (e.g. penne)
    • 5 tablespoons olive oil
    • 5 Roma tomatoes, seeded and chopped
    • 150g sun-dried tomatoes, chopped
    • salt and pepper, to taste
    • 1/2 teaspoon dried oregano
    • 50g Parmesan cheese, grated

    Prep:30min  ›  Cook:1hr5min  ›  Ready in:1hr35min 

    1. Preheat oven to 180 C / Gas 4..
    2. Wrap the whole head of garlic (unpeeled) in aluminium foil and place in a baking tin.
    3. Bake in the preheated oven for 50 minutes or until tender. Once cooked, remove from oven and let it cool for a little bit. Squeeze each garlic clove to obtain the creamy pulp of the garlic. Transfer to a plate and chop a little bit for a more minced texture.
    4. In a large pot of boiling salted water, cook pasta until just al dente, according to the instructions on the packet. Drain well and toss with 1 tablespoon of olive oil.
    5. In a medium saucepan, heat the remaining olive oil and cook and stir chopped fresh tomatoes and sun-dried tomatoes for about 5 minutes. Add roasted garlic and season with salt, pepper and oregano.
    6. Add cooked pasta, toss well and serve in individual bowls. Sprinkle with Parmesan cheese.

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