Slow-Roasted Tomato and Garlic Pasta with Fresh Basil

By AislePrompt Editorial · Published 2026-06-30 · Updated 2026-06-30

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 fragrant Italian-inspired dish featuring slow-roasted tomatoes and garlic tossed with al dente pasta and fresh basil for a vibrant, authentic flavor. This Italian-inspired pasta recipe (vegetarian), ready in about 80 minutes, pairs Roma tomatoes, garlic cloves, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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: 70 min Serves 4 Italian cuisine 420 cal/serving

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Ingredients

1 lb, halved Roma tomatoes
6 cloves, peeled and smashed garlic cloves
3 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
12 oz spaghetti
1/4 cup, roughly chopped fresh basil leaves
1/3 cup, grated Parmesan cheese

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Instructions

Step 1: Preheat oven to 300°F (150°C). Arrange 1 lb halved Roma tomatoes and 6 smashed garlic cloves on a baking sheet, drizzle with 3 tbsp olive oil, and sprinkle 1 tsp salt and 1/2 tsp black pepper evenly. Roast for 1 hour until tomatoes are soft and caramelized.
Step 2: While tomatoes roast, bring a large pot of salted water to a boil. Add 12 oz spaghetti and cook for 8-10 minutes until al dente, then drain and reserve 1/2 cup pasta water.
Step 3: Transfer roasted tomatoes and garlic to a large bowl and mash gently with a fork. Add the drained spaghetti, 1/4 cup chopped fresh basil leaves, and 1/3 cup grated Parmesan cheese; toss together, adding reserved pasta water as needed to loosen the sauce until it coats the pasta evenly.