Roasted Tomato and Garlic Pasta

Name: Roasted Tomato and Garlic Pasta with Fresh Mozzarella
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Italian-American
Ingredients: 2 pints cherry tomatoes; 1/4 cup olive oil; 3 cloves garlic, thinly sliced; salt, to taste; black pepper, to taste; 12 oz wide egg noodles; 1/2 cup shaved Parmesan cheese; 1/2 cup reserved pasta water; 2 tbsp fresh parsley, chopped; 8 oz fresh mozzarella, torn into pieces

This roasted tomato and garlic pasta combines blistered cherry tomatoes, tender garlic, and creamy fresh mozzarella for a simple yet deeply flavorful meatless dish that comes together in under 30 minutes.

🌍Italian-American 🏷️Pasta 🏷️Roasted tomato 🏷️Garlic pasta 🏷️Vegetarian Meatless

🏷️

🏷️Weeknight dinner

-0:00

applesauceandadhdonTikTok

Total

30 min

Servings

4

Difficulty

Easy

Est. Cost

$20–$33

Recipe Source

View original recipe

From TikTok · by applesauceandadhd

-0:00

applesauceandadhdonTikTok

Ingredients

2 pints cherry tomatoes
1/4 cup olive oil
3 cloves garlic, thinly sliced
salt, to taste
black pepper, to taste
12 oz wide egg noodles
1/2 cup shaved Parmesan cheese
1/2 cup reserved pasta water
2 tbsp fresh parsley, chopped
8 oz fresh mozzarella, torn into pieces

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Instructions

1
Preheat your oven to 400°F (200°C).
2
Place the cherry tomatoes in an oven-safe baking dish. Drizzle generously with olive oil, then add the thinly sliced garlic. Season with salt and black pepper.
3
Roast for about 20 minutes, or until the tomatoes have started to burst and become blistered.
4
While the tomatoes are roasting, bring a large pot of heavily salted water to a boil. Cook the pasta according to package directions until al dente.
5
Before draining the pasta, reserve about 1 cup of the starchy pasta water.
6
Drain the pasta and add it to a large skillet or back into the pot. Pour the roasted tomatoes and all their juices over the pasta.
7
Add the shaved Parmesan cheese and a splash of the reserved pasta water. Stir everything together to create a creamy sauce.
8
Stir in the chopped fresh parsley, followed by the torn fresh mozzarella. Mix until just combined and the mozzarella begins to melt slightly.
9
Serve immediately.

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Tips & Notes

Pro tips

Use high heat to blister the tomato skins quickly—this concentrates their natural sweetness and creates depth of flavor.
Reserve pasta water before draining; the starch helps emulsify the olive oil and creates a silky sauce that coats each noodle.
Add the fresh mozzarella off heat so the residual warmth softens it without breaking down completely into oil.
Slice garlic thinly rather than mincing to prevent burning and to keep distinct texture throughout the dish.

Substitutions

cherry tomatoes → heirloom or grape tomatoes (adjust roasting time by 5 minutes based on size)
fresh mozzarella → ricotta or burrata (dollop on top rather than tossing)
wide egg noodles → pappardelle, fettuccine, or short pasta like rigatoni
fresh parsley → fresh basil or a combination of both

Storage & make-ahead

Store leftovers in an airtight container for up to 2 days; reheat gently on the stovetop with a splash of pasta water to restore sauce consistency.

Common Questions

Can I make this pasta ahead of time?

The pasta is best served fresh, but you can roast the tomatoes and garlic up to 2 days ahead and store in the refrigerator. Reheat gently before tossing with hot pasta.

What type of pasta works best for this recipe?

Wide egg noodles are called for here, but pappardelle, fettuccine, or rigatoni work equally well to catch the tomato and garlic sauce.

Can I substitute the fresh mozzarella?

Yes. Burrata adds creaminess, ricotta works as a dollop, or use shredded mozzarella if you prefer a melted texture. Omit entirely for a lighter version.