Authentic Slow-Roasted Tomato Pasta with Fresh Basil
A vibrant Italian dish featuring sun-ripened tomatoes roasted with garlic and herbs, tossed with homemade pasta for an intensely flavored, no-cook sauce. This italian-inspired pasta ready in about 75 minutes pairs San Marzano tomatoes, olive oil, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 28 oz San Marzano tomatoes
- 3 tbsp olive oil
- 4 garlic cloves
- 1/2 cup fresh basil
- 12 oz pasta
- 1 tsp sea salt
- 1/4 tsp red pepper flakes
- 1/4 cup pitted black olives
- 1/2 cup Parmesan cheese
Instructions
- Step 1: Preheat oven to 375°F. Core 28 oz San Marzano tomatoes and place in a baking dish, drizzle with 2 tbsp olive oil, and season with 1 tsp sea salt and 1/4 tsp red pepper flakes. Roast for 45 minutes until tomatoes are softened and slightly caramelized.
- Step 2: While tomatoes roast, cook 12 oz pasta in a large pot of salted boiling water for 8 minutes until al dente, reserving 1 cup pasta water before draining.
- Step 3: Finely chop 4 garlic cloves and sauté in 1 tbsp olive oil in a skillet over medium heat for 2 minutes until fragrant but not browned. Add roasted tomatoes with their juices and 1/2 cup fresh basil, simmering for 5 minutes until sauce thickens slightly.
- Step 4: Add drained pasta to the skillet, tossing with 1/2 cup reserved pasta water until creamy. Stir in 1/4 cup pitted black olives and 1/2 cup freshly grated Parmesan, tossing until cheese melts into a glossy sauce.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Authentic Slow-Roasted Tomato Pasta with Fresh Basil take to make?
Total time is about 75 minutes (20 min prep + 55 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Authentic Slow-Roasted Tomato Pasta with Fresh Basil?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep san marzano tomatoes from drying out.
Can I substitute ingredients in Authentic Slow-Roasted Tomato Pasta with Fresh Basil?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Authentic Slow-Roasted Tomato Pasta with Fresh Basil for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Authentic Slow-Roasted Tomato Pasta with Fresh Basil?
Italian pasta like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Perfect pasta recipe for a weeknight dinner.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
- ★★★☆☆
Decent recipe but nothing special. Might try a different version.
