This recipe for vegan roasted tomato pasta with garlic and basil is so easy it could go under the category of cooking for dummies. Go ahead and try to stuff it up, I dare you. You’ll need a grand total of seven ingredients and just twenty-five minutes to get this simple and colourful dish on the table.
The best part about summer is the sweet, sweet tomatoes.
We generally have all sorts of weird and wonderful tomato varieties in Spain but this year was the first time we saw these green watermelon-like cherry tomatoes in the supermarket.
At first we thought they were something like a kumato, which we generally have in the summer, but the colour wasn’t quite right.
So for this recipe for vegan roasted tomato pasta with garlic and basil you’ll need a lot of tomatoes.
Cherry, grape or pear will all work fine and, obviously, any colour your heart desires. Toss them in a bit of olive oil, salt and pepper and pop them in a hot oven to roast.
Then a lot of garlic.
I’m such a garlic-lover so I went with twelve cloves (but I considered adding more). I’m one of those weirdos who doubles (or sometimes triples) the amount of garlic a recipe calls for. If you don’t like garlic then there must be something wrong with you and we certainly can’t be friends.
Slowly and gently fry your twelve sliced cloves of garlic in abundant olive oil, add your cooked pasta, roasted tomatoes, season and sprinkle over some fresh basil. That’s it. Cooking for dummies, am I right?
Tomato, basil and garlic are certainly a match made in heaven.
If you’re more of a creamy, saucy pasta kind of person, perhaps you’d like this creamy vegan pasta with sun-dried tomatoes and basil. You could swap out the sun-dried tomatoes for these roasted ones (and the four cloves of garlic for twelve!). Enjoy!
- 750 grams (26 oz) of cherry or grape or pear tomatoes
- 350 grams (12 oz) of spaghetti
- 12 cloves of garlic, finely sliced
- 1/4 cup olive oil plus a bit for drizzling
- 1 teaspoon salt plus a bit for sprinkling
- Pepper, to taste
- A bunch (about 25 grams / 1 oz) of basil or parsley, chopped
- Preheat the oven to 190°C (375°F).
- Place the cherry tomatoes in a single layer on a baking pan. Drizzle with a bit of olive oil, sprinkle over a little salt and pepper and toss to coat. Roast for about 20 minutes or until shriveled and bursting.
- About 10 minutes before the tomatoes are finished roasting, bring a large pot of water to the boil. At the same time, heat a large pan over medium heat. Add the oil and garlic to the pan and fry gently, stirring frequently. Boil the pasta until al dente then drain, reserving 1/2 cup of the pasta water. When the garlic is soft and transparent (don’t let it brown), add the reserved pasta water to the pan and raise the heat to medium-high so it begins to simmer. Add the pasta, roasted tomatoes and the juice they release, salt and pepper to the pan and toss to coat.
- Remove the pan from the heat, sprinkle over the fresh basil and serve.