Slow-Roasted Tomato and Garlic Confit Pasta

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A warming Italian pasta dish featuring slow-roasted cherry tomatoes and garlic confit that infuses the sauce with deep, mellow flavors. This Italian-inspired pasta recipe (vegetarian), ready in about 110 minutes, pairs cherry tomatoes, garlic cloves, extra virgin olive oil 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.

Prep: 10 min Cook: 100 min Serves 4 Italian cuisine 480 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat your oven to 275°F. Spread 2 cups of cherry tomatoes and 10 whole garlic cloves in a small baking dish, drizzle with 1 cup extra virgin olive oil, then sprinkle 1 tsp sea salt and 1/2 tsp black pepper evenly over. Roast uncovered for 1 hour and 30 minutes until tomatoes are slightly shriveled and garlic is soft and golden.
  2. Step 2: While tomatoes roast, bring a large pot of salted water to a rolling boil. Add 12 oz spaghetti and cook for 8-10 minutes until al dente, then drain, reserving 1/2 cup pasta water.
  3. Step 3: In a large skillet over medium heat, carefully transfer the roasted garlic and tomatoes along with the infused olive oil. Crush the garlic cloves gently with the back of a spoon to release their creamy texture and stir in 1/4 tsp red pepper flakes and 1/4 cup chopped fresh basil leaves until fragrant, about 1 minute.
  4. Step 4: Add the drained pasta to the skillet and toss with the sauce, adding reserved pasta water a few tablespoons at a time to create a silky coating. Remove from heat and stir in 1/2 cup grated Parmesan cheese until melted and evenly distributed.
  5. Step 5: Serve immediately, garnished with extra basil leaves and a light drizzle of olive oil if desired.

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