Roasted Garlic, Cherry Tomatoes and Basil Pasta


Jason’s parents have been working on a garden this summer, and there’s been an explosion of all sorts of tomatoes – plum tomatoes, heirloom tomatoes and cherry tomatoes. Every time we go over, we’ve had tomatoes, tomatoes and tomatoes.

Here’s a really delicious, and my current go-to recipe when I have tomatoes. It’s absolutely delicious, and takes almost no time to make. I’ve made it maybe about four or five times now, and once Jason made it all by himself – it is that easy!


  • 4 cups cherry tomatoes, washed
  • 1 head garlic, peel cloves and half each clove
  • 12 basil leaves, chopped
  • 1/4 cup extra virgin olive oil
  • dash of red pepper flakes
  • salt and pepper to taste
  • 3/4 pound dried pasta, cooked to directions on the box
  • [optional] shredded parmesan cheese


Half each cherry tomato and add the cherry tomato halves to a 13×9 glass baking dish.

Add the olive oil, red pepper flakes, garlic halves and half of the chopped basil leaves to the baking dish.

Using a spoon, mix all the ingredients in the baking dish and bake the dish at 350F for 45 minutes.

With approximately 8 minutes to serving, cook pasta according to the box’s instructions.

Serve the sauce with pasta. Enjoy!



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