Pin this Sometimes a summer meal comes together almost by accident: what started as a simple handful of cherry tomatoes from the market turned into a recipe I've returned to countless times. The aroma that fills the kitchen as tomatoes roast slowly with garlic oil always makes me think of hot afternoons with the windows open, music playing low in the background. The anticipation as everything bubbles and sweetens in the oven becomes almost part of the ritual. This pasta brings together sweetness, tang, and the gentle bite of fresh basil in a dish that feels as sunny as it tastes.
Once, I cooked this for a last-minute dinner with friends, improvising with what I had left in the fridge and pantry. As we sat crowded around the table, people kept passing the bowl for seconds, scraping up the garlicky oil with hunks of bread—the kind of gathering where nobody wants the evening to end.
Ingredients
- Cherry tomatoes (500 g, halved): Choose ripe, juicy tomatoes—I've found the smaller and sweeter, the better for a jammy, roasted flavor.
- Garlic cloves (6, thinly sliced): Slice them thin to perfume the oil without burning; don't rush this step as burned garlic can turn the dish bitter.
- Fresh basil (1 small bunch): I like to tear the leaves by hand for a rustic finish and to avoid bruising them.
- Spaghetti or linguine (400 g): Either shape works—I tend to use what I have, and both soak up the tomato oil beautifully.
- Extra virgin olive oil (120 ml/1/2 cup): Use your best oil—this forms the sauce and brings depth to every forkful.
- Sea salt (1 tsp): It seasons both the tomatoes as they confit and the pasta water—taste before adding more at the end.
- Freshly ground black pepper (1/2 tsp): Adds gentle heat and balances the tomatoes' sweetness.
- Dried chili flakes (1/2 tsp, optional): For a little kick, but you can leave them out if you're not in the mood for heat.
- Grated Parmigiano-Reggiano or Pecorino Romano (50 g, optional): Each lends a salty edge—I've tried both, and they're equally delicious, or go without for a bright, vegan plate.
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Instructions
- Roast the tomatoes and garlic:
- Preheat your oven to 140°C (285°F). Nestle the halved tomatoes, cut side up, snugly in a small baking dish and scatter the garlic slices on top—drizzle with olive oil and season with salt, pepper, and chili flakes.
- Confit in the oven:
- Slide the dish into the oven and leave it alone for one hour; the tomatoes should soften and slump but still hold together, their juices pooling in the oil.
- Cook the pasta:
- Near the end of roasting, bring a large pot of salted water to a boil and cook your pasta until just al dente. Scoop out half a cup of starchy cooking water before draining.
- Toss everything together:
- In a wide skillet or pan, tip in all the confited tomatoes, garlic, and their garlicky oil, then add the drained pasta and toss gently, loosening with reserved cooking water until slicked and glossy.
- Finish with basil and cheese:
- Off the heat, toss through most of the basil, saving a few leaves to scatter on top at the table. Adjust salt and pepper if needed, and serve with cheese if using.
Pin this I never expected a simple tray of roasted tomatoes to win so much praise—one evening, someone paused after their first bite, cheeks flushed from the warmth, and said it tasted like sunlight on their tongue. That moment turned this quick dinner into one of my signature dishes.
When You Want a Laid-Back Meal
This is the dish I make when I want something unfussy yet impressive—the oven does most of the work as I put my feet up or chat with company. There's comfort in knowing you can relax, and everything will be ready at just the right moment.
Substitution Tricks and Variations
I often swap basil for sprigs of fresh oregano or flat-leaf parsley if that's all I have, and sometimes add a pinch of lemon zest for brightness. Don't hesitate to toss in a few olives or capers for a punch of briny flavor.
Making It Your Own, Every Time
Each batch tastes a little different, depending on the tomatoes, herbs, or cheese you choose—the beauty is in the flexibility and simplicity. Leftovers make a great cold pasta salad, and the confit oil is magical drizzled on eggs or toast the next morning.
- If you want an extra herby punch, blend in a handful of chopped soft herbs before serving.
- A sprinkle of toasted breadcrumbs adds crunch if you skip the cheese.
- Don't underestimate the magic of a fresh grind of black pepper just before serving.
Pin this This pasta always brings out the smiles, whether at a table full of friends or a quiet solo lunch—simple, sunny, and so delicious every time.
Recipe FAQs
- → How long should the tomatoes roast?
Roast at 140°C (285°F) for about 1 hour until the tomatoes are soft, slightly shriveled and glossy from the oil; this gentle heat concentrates sweetness without breaking them down completely.
- → How much olive oil is needed and why?
About 120 ml (½ cup) coats the tomatoes and extracts their flavor during slow-roasting; the oil becomes a fragrant sauce that carries garlic and tomato richness through the pasta.
- → Which pasta shapes work best?
Long strands like spaghetti or linguine are classic for this preparation, but short shapes that trap bits of tomato also work well; choose one that catches the confit and oil.
- → Should I use reserved pasta water?
Yes—reserve roughly ½ cup. Add it gradually to the pan to loosen and emulsify the oil into a silky coating that helps the tomatoes cling to the pasta.
- → How can I store and reheat leftovers?
Keep confit tomatoes and pasta separately in airtight containers for up to 3 days. Rewarm tomatoes gently in a skillet and toss with freshly cooked or briefly reheated pasta to refresh textures.
- → What substitutions suit dietary needs?
Use gluten-free pasta for a gluten-free option and omit or swap Parmigiano for a plant-based alternative to keep it vegan. Fresh parsley or oregano can replace basil for a different herbal note.
