Roasted Garlic
Cherry Tomato Pasta

Experience the intense sweetness of slow-roasted garlic and burst cherry tomatoes tossed with perfectly al dente pasta. This simple, elegant dish relies on the transformative power of roasting for a deep, aromatic flavor profile.

Ingredients

• 1 whole bulb garlic
• 200 g pasta
• 150 g cherry tomatoes
• 2 tbsp extra virgin olive oil
• 1 tsp chili flakes
• 1 tbsp sea salt
• to taste dried parsley

Instructions

1. 1Trim the garlic

   

   Place a whole bulb of garlic on a wooden cutting board. Use a sharp chefs knife to carefully slice off the bottom root end of the bulb, creating a flat surface.

   Tip: Keep a firm grip on the garlic bulb while cutting to ensure a clean, even slice.
2. 2Drizzle with olive oil

   

   Place the trimmed garlic bulb onto a piece of aluminum foil. Generously drizzle extra virgin olive oil over the exposed cloves, ensuring they are well-coated to help them roast evenly.

   Tip: Use high-quality olive oil for the best flavor infusion during the roasting process.
3. 3Wrap in foil

   

   Gather the edges of the aluminum foil and fold them over the top of the garlic bulb, sealing it tightly to create a small packet. This ensures the garlic steams in its own juices while roasting.

   Tip: Make sure the foil is sealed well so no oil leaks out in the oven.
4. 4Roast the garlic

   

   Preheat your oven to 180°C. Place the garlic foil packet inside and roast for 50 minutes until the cloves are soft, golden, and aromatic.

   Tip: Use an oven thermometer to ensure the temperature stays consistent for perfect roasting.
5. 5Extract garlic paste

   

   Remove the roasted garlic from the oven and let it cool slightly. Squeeze the soft cloves out from the bulb skins into a clean glass jar to store or use immediately.

   Tip: The roasted garlic should be soft enough to squeeze out with minimal effort.
6. 6Boil the pasta

   

   Bring a large pot of water to a rolling boil and add a generous amount of sea salt. Add your pasta and cook for 7 minutes, or until al dente.

   Tip: Salting the water is crucial for seasoning the pasta from within.
7. 7Add garlic to the pan

   

   Place one generous spoonful of the freshly extracted roasted garlic paste into a frying pan.

   Tip: Keep the heat moderate to ensure the garlic paste infuses the oil without burning.
8. 8Infuse the oil

   

   Pour extra virgin olive oil over the garlic paste and sprinkle in the dried chili flakes. Place the pan over medium heat and stir continuously, allowing the oil to infuse with the rich garlic flavor and spicy heat without burning.

   Tip: Keep the heat moderate to prevent the garlic paste from burning while it melds with the oil.
9. 9Combine pasta and sauce

   

   Add the boiled pasta directly into the pan with the garlic-infused oil. Incorporate a spoonful of pasta water to help emulsify the sauce and ensure it clings to the noodles.

   Tip: Using reserved pasta water is key to creating a glossy, well-coated sauce.
10. 10Stir-fry with tomatoes

    

    Add the halved cherry tomatoes to the pan with the pasta. Stir-fry for 2 minutes, allowing the tomatoes to soften slightly and release their juices into the pasta.

    Tip: Do not overcook the tomatoes; they should retain some texture while coating the pasta.
11. 11Toss and finish

    

    Use tongs to thoroughly toss the pasta and tomatoes together until every strand is evenly coated in the sweet and savory sauce. Serve hot with a garnish of dried parsley.

    Tip: Ensure the tossing motion is gentle to avoid breaking the cherry tomatoes too much.

Storage & Reheating

Burn It Off

Frequently Asked Questions