Basil Tomato Pasta
A quick and easy roasted Tomato and Basil Pasta topped with creamy mozzarella. This simple Italian-inspired meal is rich in flavor, fiber, and protein, making it a satisfying option for lunch or dinner. Minimal prep and roasting bring out the natural sweetness of the tomatoes, while fresh basil adds a fragrant, refreshing touch.
Equipment
- 1 shallow baking dish
- 1 medium saucepan
- 1 blender or hand blender
- 1 pot for cooking pasta
- Measuring spoons and cups
- Knife and cutting board
Ingredients
For the sauce:
- 650 g Salad tomatoes chopped
- 250 g Cherry tomatoes
- 1 Garlic head unpeeled, top chopped off
- 3 tbsp Olive oil
- 2 tbsp Tomato purée
- 30 g Fresh basil divided
- Salt to taste
- Freshly ground black pepper to taste
To serve:
- 2 tbsp Balsamic vinegar
- 300 g Pasta
- 125 g Buffalo mozzarella drained
Instructions
- Prepare the Oven and Ingredients: Preheat your oven to 180°C fan (200°C conventional / Gas Mark 6 / 350°F). This ensures even roasting of the tomatoes and garlic. While the oven is warming, gather all sauce ingredients: salad tomatoes, cherry tomatoes, a whole garlic head, olive oil, tomato purée, and fresh basil. Chop the salad tomatoes into small, uniform pieces so they roast evenly, while leaving the cherry tomatoes whole for bursts of natural sweetness.
- Prep the Garlic: Take the garlic head and slice off the very top of the cloves so that the individual cloves are exposed. Do not peel the garlic; leaving it in its skin helps prevent it from burning during roasting while softening the garlic’s natural flavors into a sweet, caramelized richness.
- Assemble the Roasting Dish: Place the chopped salad tomatoes, whole cherry tomatoes, and prepared garlic head into a shallow baking dish. Drizzle everything with olive oil and add the tomato purée. Sprinkle with a generous pinch of salt and freshly ground black pepper to taste. Toss the ingredients gently with your hands or a spoon to ensure every tomato and garlic clove is lightly coated in oil and seasoning. Reserve about half of the fresh basil for later use, chopping or tearing it roughly if desired.
- Roast the Tomatoes and Garlic: Put the baking dish in the preheated oven and roast for approximately 40 minutes. During roasting, the tomatoes will soften, release their juices, and begin to caramelize slightly. The garlic will also become tender and fragrant, infusing the sauce with a natural, sweet depth. Check occasionally to ensure nothing is sticking to the dish, and gently stir once or twice if needed to maintain even roasting.
- Cook the Pasta: About 10 minutes before the tomatoes are done, bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente—tender but still firm to the bite. Once cooked, drain the pasta and set aside in a warm bowl to prevent sticking.
- Extract the Garlic: When the roasted tomatoes and garlic are ready, carefully remove the baking dish from the oven. The garlic will be hot, so use caution. Squeeze the softened garlic cloves out of their skins directly into the roasting dish. Discard the skins. The roasted garlic will now blend smoothly with the tomatoes, creating a naturally sweet, rich base for the sauce.
- Blend the Sauce: Add the remaining fresh basil and balsamic vinegar to the roasted tomatoes and garlic. Use a hand blender or transfer to a countertop blender to puree the mixture until smooth and silky. If the sauce is too thick, you can add a tablespoon or two of water or reserved pasta cooking water to achieve your preferred consistency. Taste the sauce and adjust salt and pepper as needed. If it has cooled during blending, gently warm it in a small saucepan or microwave before serving.
- Combine Pasta and Sauce: Pour the prepared sauce over the drained pasta in a large serving bowl or the empty pasta pot. Toss gently but thoroughly to coat every strand of pasta evenly with the rich tomato and basil sauce. Ensure the sauce clings to the pasta for maximum flavor in every bite.
- Add the Mozzarella: Take the buffalo mozzarella and break it into small chunks or tear by hand. Scatter the cheese over the sauced pasta while it is still warm so that it softens slightly, adding a creamy texture and a subtle tangy flavor that complements the sweet roasted tomatoes perfectly.
- Garnish and Serve: Optionally, sprinkle a few extra fresh basil leaves on top for a vibrant, aromatic finish. Serve immediately while warm, alongside crusty bread or a simple green salad for a complete meal. This pasta keeps well if refrigerated and can be gently reheated for a delicious, quick lunch or dinner later.
Notes
- This recipe is highly flexible—any variety of ripe tomatoes can be used to reach the total weight of 900 g (2 lbs).
- Roasting tomatoes and garlic enhances natural sweetness and flavor, giving the sauce a deep, rich taste with minimal effort.
- Buffalo mozzarella adds creaminess and protein, but you can swap in regular mozzarella or a plant-based alternative if preferred.
- Olive oil provides heart-healthy fats, and the balsamic vinegar balances the acidity with a gentle tang.
- Pasta can be cooked ahead of time and reheated gently, making this dish meal-prep friendly.