The magic of this dish happens in a baking dish filled with gently roasted cherry tomatoes and garlic. While the tomatoes and garlic are roasting, cook the tagliatelle. Then just add the roasted tomato and garlic to the pasta with somefreshly grated Parmigiano-Reggiano and Pecorino Romano. It’s that simple and there’s no skillet or sautéeing required. Enjoy!
key ingredients
- Garlic: If you have garlic confit readily available, use the confit over the fresh garlic. It will make this dish even better. If you’re interested in making garlic confit at home, you can find my two easy methods here.
- Cherry Tomatoes: Cherry tomatoes are the sweetest of the tomato variety so I prefer these over other tomatoes. If you can’t find cherry tomatoes, you can substitute them with ripened plum or Roma tomatoes. If you can’t find quality ripened tomatoes, canned San Marzano tomatoes are a great alternative.
Roasted Tomato & Garlic Tagliatelle
This is an easy dinner that requires minimal prep. The gentle buttery garlic confit paired with the sweet roasted cherry tomatoes makes this plate of tagliatelle an easy and light dinner option. Enjoy!
Ingredients
- 2 heads of garlic peeled
- 2 pints of cherry tomatoes
- 1 cup extra virgin olive oil
- 1/4 tsp sea salt
- 1/2 tsp red pepper flakes
- 1/3 cup fresh parsley or basil finely chopped
- 3 sprigs of thyme
- 1/2 cup grated Parmigiano-Reggiano freshly grated
- 1/2 cup Pecorino Romano freshly grated
- 1 cup reserved pasta water
Instructions
- Preheat oven to 250F.
- Add the garlic, tomatoes, extra virgin olive oil, thyme, salt and red pepper flakes into a medium baking dish. Roast the tomatoes for about an hour until the tomatoes develop some char and the garlic become tender. Then remove the baking dish from the oven.
- During the last 30 minutes of roasting time, bring a large pot of water to boil. When the water starts boiling, generously salt the water (1 tbsp of kosher salt) and cook the tagliatelle al dente. Drain the pasta and transfer to a large bowl.
- Gently smash the garlic and tomatoes with a fork or potato masher. (Note: Be careful when smashing the tomatoes because the hot juices from the tomatoes may splatter on you.) Then drain the tomatoes and garlic of the oil and set them aside.
- Transfer the drained tomatoes and garlic to the large bowl of pasta. Then add a 1/4 cup of the tomato and garlic oil and 1/2 cup of the reserved pasta water. Add the grated cheeses and parsley or basil. Mix all the ingredients together . Season with salt and black pepper. Serve immediately. Enjoy!
