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Easy Roasted Cherry Tomato Pasta Recipe with Garlic Confit and Fresh Basil for Perfect Flavor

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A simple, flavorful pasta dish featuring roasted cherry tomatoes, slow-cooked garlic confit, and fresh basil. Perfect for a fuss-free, satisfying weeknight dinner.

Ingredients

Scale
  • 10–12 whole garlic cloves, peeled
  • 1 cup (240 ml) extra virgin olive oil
  • 3 cups (about 500g) cherry tomatoes, halved
  • 2 tablespoons olive oil (for roasting)
  • 1 teaspoon sea salt
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon red pepper flakes (optional)
  • 12 ounces (340g) spaghetti or linguine
  • 1 cup fresh basil leaves, roughly chopped
  • Freshly grated Parmesan cheese, to taste (optional)
  • Salt and pepper, to taste

Instructions

  1. Make the Garlic Confit: Place peeled garlic cloves in a small saucepan and cover with 1 cup (240 ml) olive oil. Set over the lowest heat possible. Let the garlic gently simmer for 30-40 minutes until cloves are soft and lightly golden. Remove from heat and set aside to cool. This can be made ahead and stored in the fridge for up to two weeks.
  2. Roast the Cherry Tomatoes: Preheat your oven to 400°F (200°C). Toss the halved cherry tomatoes with 2 tablespoons olive oil, salt, pepper, and red pepper flakes if using. Spread them evenly on a baking sheet. Roast for 20-25 minutes until the tomatoes are soft, slightly caramelized, and their skins are blistered.
  3. Cook the Pasta: Bring a large pot of salted water to a boil. Add 12 ounces (340g) spaghetti and cook according to package instructions until al dente (usually 8-10 minutes). Reserve 1 cup (240 ml) pasta water before draining.
  4. Combine Sauce and Pasta: In a large mixing bowl, combine the roasted tomatoes and their juices with 3-4 tablespoons of the garlic confit oil. Add the softened garlic cloves, mashing a few with the back of a spoon to release more flavor. Toss in the cooked pasta, adding reserved pasta water a little at a time until you reach your desired sauce consistency.
  5. Finish with Basil and Cheese: Stir in fresh basil leaves and season with salt and pepper to taste. Sprinkle with freshly grated Parmesan if you like, and give everything one last gentle toss.
  6. Serve Immediately: Plate the pasta with a drizzle more of garlic confit oil and a few torn basil leaves on top for a fresh, fragrant finish.

Notes

Make garlic confit low and slow to avoid browning and bitterness. Reserve pasta water to adjust sauce consistency. Fresh basil added at the end brightens the dish. Can be made vegan by omitting Parmesan or using a plant-based alternative. Leftovers keep well for up to 3 days and reheat gently on stovetop.

Nutrition

Keywords: roasted cherry tomato pasta, garlic confit pasta, easy pasta recipe, fresh basil pasta, weeknight dinner, vegetarian pasta, simple pasta sauce

Find it online: https://daintydine.com/easy-roasted-cherry-tomato-pasta-recipe-with-garlic-confit-and-fresh-basil-for-perfect-flavor/