As long as you have a staple in your kitchens such as pasta and fresh produce on hand, it's easy to come up with a delicious and quick weeknight dinner or primo such as Roasted Grape Tomatoes and Garlic Pasta.
When you throw the two together you get a bright-tasting meal that the family will love and you will too since the recipe comes together easily.
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This is like most Italian food, it relies on simplicity and the freshness of its ingredients.
Although it's very similar to spaghetti aglio e olio {AH-lyoh e OH-lyoh} , or spaghetti with garlic and oil, Roasted Grape Tomatoes and Garlic Pasta features a very fresh tomato sauce with arugula and baby spinach added in with the pasta
The oven does most of the work by roasting the grape tomatoes and garlic with olive oil.
We found that using already-peeled garlic cloves from the vegetable section of the grocery store makes this a breeze to prepare. The cloves are in handy packets!
I know!I should have started using the already-packaged garlic years ago. To think of the hours -- no days I could have saved. 🙁
Grab however many cloves you need and slice away. Add the garlic to the tomatoes on a foil-lined baking sheet and arrange in a single layer.
Garlic roasted grape tomatoes over pasta is ready in 30 minutes
You make the pasta. Toss arugula and spinach in a large bowl with olive oil and season with salt, pepper, and red pepper flakes. Yes! I realize we use a lot of red pepper flakes but we like to spice up life 🙂
Once the pasta and the tomatoes are done it's badda-bing . . . badda-boom, toss everything together, garnish with Pecorino Romano and the Roasted Grape Tomatoes with Garlic Pasta is ready.
A Tavola!!!
Alla prossima
Roasted Grape Tomatoes Garlic Pasta Recipe
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📖 Recipe
Roasted Grape Tomatoes And Garlic Pasta
Ingredients
- 8 oz. dry pasta -- we used bucatini
- 1 package each red and yellow grape tomatoes 10.5 oz. each
- ⅓ cup sliced fresh garlic
- 4 tablespoons olive oil divided
- Salt black pepper, and red pepper flakes
- 4 cups combination arugula and baby spinach 1 small bag *
- Grated Pecorino Romano cheese
Instructions
- Preheat oven to 375 F. Line a baking sheet with foil.
- Toss tomatoes and garlic with 2 Tablespoons of olive oil; season with salt, black pepper, and pepper flakes. Arrange tomatoes and garlic in a single layer on prepared baking sheet; roast until tomatoes just begin to burst, about 15 minutes.
- While the tomatoes and garlic are roasting, cook the pasta in a large pot of boiling salted water according to directions; reserve 1 cup pasta water **, then drain. Make sure the pasta is al dente.
- Toss the arugula and baby spinach with remaining 2 tablespoons of olive oil in a large bowl; season with salt, black pepper, and pepper flakes. Add the pasta, tomatoes, and garlic; toss to combine, adding reserved pasta water to reach desired sauce consistency.
- Garnish each serving with Pecorino Romano cheese.
Notes
- * You may use just baby spinach, arugula, or a combination. I had a small package of spinach/arugula combination on hand; I used the entire package.
- ** I didn't need the entire cup of pasta water -- I used ½ cup.
- Adapted from the Roasted Grape Tomato & Garlic Spaghetti recipe from Cuisine at Home May/June 2015 issue.
Nutrition
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