Slow-Roasted Tomato and Herb Tagliatelle
A deeply flavorful pasta dish featuring tender tagliatelle coated in a rich sauce made from tomatoes roasted until caramelized, then finished with fresh herbs and garlic. This italian-inspired pasta ready in about 60 minutes pairs (about 6 medium), halved ripe tomatoes, olive oil, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 650 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
- 1.5 lbs (about 6 medium), halved ripe tomatoes
- 2 tbsp olive oil
- 3, minced garlic cloves
- 1/4 cup, chopped fresh basil leaves
- 1/4 cup, chopped fresh oregano leaves
- 12 oz tagliatelle pasta
- 2 tbsp, grated Parmesan cheese
- 1/4 cup reserved pasta water
Instructions
- Step 1: Preheat oven to 400°F. Toss halved tomatoes with 1 tbsp olive oil, salt, and pepper on a baking sheet, then roast for 30 minutes until softened and caramelized.
- Step 2: While tomatoes roast, heat 1 tbsp olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant, avoiding browning.
- Step 3: Add roasted tomatoes (with juices) to skillet, along with chopped basil and oregano. Simmer for 5 minutes until sauce thickens slightly.
- Step 4: Bring a large pot of salted water to a rolling boil. Add 12 oz tagliatelle and cook for 8-10 minutes until al dente, then drain and reserve 1/4 cup pasta water.
- Step 5: Add drained tagliatelle to skillet with tomato sauce, along with 2 tbsp grated Parmesan and 1/4 cup reserved pasta water. Toss vigorously for 1 minute until sauce coats pasta evenly.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Roasted Tomato and Herb Tagliatelle take to make?
Total time is about 60 minutes (20 min prep + 40 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 Herb Tagliatelle?
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 olive oil from drying out.
Can I substitute ingredients in Slow-Roasted Tomato and Herb Tagliatelle?
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 Herb Tagliatelle 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 Slow-Roasted Tomato and Herb Tagliatelle?
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
- ★★★★★
Best recipe I've made this month.
- ★★★★★
Love how the Italian come through in every bite.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
