Slow-Roasted Tomato and Garlic Confit Pasta
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 (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.
Ingredients
- 2 cups cherry tomatoes
- 10 cloves garlic cloves
- 1 cup extra virgin olive oil
- 12 oz spaghetti
- 1/4 cup fresh basil leaves
- 1/2 cup grated Parmesan cheese
- 1 tsp sea salt
- 1/2 tsp black pepper
- 1/4 tsp red pepper flakes
Instructions
- 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.
- 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.
- 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.
- 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.
- Step 5: Serve immediately, garnished with extra basil leaves and a light drizzle of olive oil if desired.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Roasted Tomato and Garlic Confit Pasta take to make?
Total time is about 110 minutes (10 min prep + 100 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 Slow-Roasted Tomato and Garlic Confit Pasta?
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 cherry tomatoes from drying out.
Can I substitute ingredients in Slow-Roasted Tomato and Garlic Confit Pasta?
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 Slow-Roasted Tomato and Garlic Confit Pasta 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.
Is Slow-Roasted Tomato and Garlic Confit Pasta vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
