Scratch-Made Italian Pasta with Roasted Garlic Tomato Sauce

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-07 · Updated 2026-06-07

Handmade pasta tossed in a slow-roasted garlic and fresh tomato sauce, inspired by North Italia's dedication to scratch cooking. This italian-inspired pasta ready in about 85 minutes blends all-purpose flour, large eggs, olive oil into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 420 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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

• 2 cups all-purpose flour
• 3 large eggs
• 1 tbsp olive oil
• 1 tsp salt
• 6 medium, halved roma tomatoes
• 2 whole garlic heads
• 1/4 cup, chopped fresh basil leaves
• 1/4 tsp red pepper flakes
• 3 tbsp olive oil for sauce
• 1 tsp salt for sauce
• 1/2 tsp black pepper for sauce

Instructions

1. Step 1: Preheat oven to 400°F. Cut the tops off 2 whole garlic heads, drizzle with 1 tbsp olive oil, wrap in foil and roast for 30 minutes until soft and caramelized.
2. Step 2: Meanwhile, in a large bowl, combine 2 cups all-purpose flour and 1 tsp salt. Make a well in the center, add 3 large eggs and 1 tbsp olive oil. Mix with a fork until dough forms, then knead on floured surface for 8 minutes until elastic and smooth.
3. Step 3: Cover dough with a damp towel and rest for 30 minutes.
4. Step 4: Roast 6 halved roma tomatoes on a baking sheet drizzled with 2 tbsp olive oil and 1 tsp salt for 25 minutes at 400°F until blistered.
5. Step 5: Squeeze the roasted garlic cloves from the heads into a blender. Add the roasted tomatoes, 1/4 cup chopped fresh basil, 1/4 tsp red pepper flakes, 1/2 tsp black pepper, and 1 tbsp olive oil. Blend until smooth.
6. Step 6: Roll out pasta dough with a rolling pin to 1/8 inch thickness, then cut into fettuccine strips approximately 1/4 inch wide.
7. Step 7: Boil salted water in a large pot, add fresh pasta and cook for 2-3 minutes until al dente.
8. Step 8: Drain pasta and toss immediately with the roasted garlic tomato sauce in a large pan over low heat for 1 minute until coated and warmed through.
9. Step 9: Serve topped with fresh basil and an optional drizzle of olive oil.