Tomato-Basil Penne Tossed in Roasted Garlic Olive Oil
Al dente penne pasta tossed with a fragrant roasted garlic olive oil sauce, fresh tomatoes, and bright basil for a light Italian-inspired dish. This Italian-inspired pasta recipe (vegetarian), ready in about 35 minutes, pairs penne pasta, olive oil, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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
- 12 oz penne pasta
- 4 tbsp olive oil
- 6 whole cloves, roasted garlic cloves
- 2 cups, halved cherry tomatoes
- 1/2 cup, chopped fresh basil leaves
- 1/4 tsp red pepper flakes
- 1 tsp salt
- 1/2 tsp black pepper
- 1/3 cup, optional grated Parmesan cheese
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 375°F. Place 6 whole garlic cloves on a small piece of foil, drizzle with 1 tbsp olive oil, wrap tightly and roast for 20 minutes until soft and fragrant.
- Step 2: Bring a large pot of salted water to boil. Add 12 oz penne pasta and cook for 10-12 minutes until al dente. Reserve 1/2 cup pasta water and drain pasta.
- Step 3: In a large skillet, heat remaining 3 tbsp olive oil over medium heat. Squeeze the roasted garlic cloves from their skins and mash into the oil, stirring for 1 minute.
- Step 4: Add 2 cups halved cherry tomatoes, 1/4 tsp red pepper flakes, 1 tsp salt, and 1/2 tsp black pepper. Sauté for 4-5 minutes until tomatoes soften and release juices.
- Step 5: Add drained pasta and 1/4 cup reserved pasta water to skillet, tossing to coat evenly. Stir in 1/2 cup chopped fresh basil and cook for 1 more minute.
- Step 6: Remove from heat and sprinkle with 1/3 cup grated Parmesan cheese if using, tossing gently before serving.
Frequently asked questions
How long does Tomato-Basil Penne Tossed in Roasted Garlic Olive Oil take to make?
Total time is about 35 minutes (10 min prep + 25 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 Tomato-Basil Penne Tossed in Roasted Garlic Olive Oil?
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 penne pasta from drying out.
Can I substitute ingredients in Tomato-Basil Penne Tossed in Roasted Garlic Olive Oil?
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 Tomato-Basil Penne Tossed in Roasted Garlic Olive Oil 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 Tomato-Basil Penne Tossed in Roasted Garlic Olive Oil 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.
