You will love it!

An easy and summery pasta dish for any occasion. This roasted cherry tomatoes and garlic pasta is so simple to make, creamy, tangy and just... *chef's kiss*. This is one of my favourite pasta dish to prepare during tomato season.

Chef Tosca Tip

Keep roasting the tomatoes until they are nice and soft. The low roasting flavor will stand out in the finished dish.

Ingredients

For the roasted tomatoes and garlic:

500g cherry tomatoes
3 larger tomatoes. I used a mix of pineapple and mini coeur de boeuf tomatoes but you can use any
1 large garlic
Olive oil
Coarse salt
Pepper

For the pasta:

250g spaghetti regular or whole wheat
1 zucchini to make zucchini noodles or dice them

Toppings:

Fresh basil
Black Pepper
Lemon zest
Olive oil

Shopping list

Watch me !

method

Cut the larger tomatoes and garlic in half, lengthwise
In a large cast iron pot, add the the cherry tomatoes, regular tomatoes and garlic. Cover them with olive oil (about 4-5 tablespoons) and 2 large pinches of coarse salt. Add pepper to taste
Roast everything in the oven for about 30min on 200°C or until the tomatoes are nice and juicy
While the tomatoes are roasting, cut the zucchini either in noodles with a zoodler or in small dice
Cook the pasta as indicated on the packaging
When the tomatoes are ready, take them out of the oven. Gently press the 2 garlic pieces to extract the garlic from their pods. Add the pasta to the cast iron pot along with the zucchini. Combine well
Serve and top with olive oil, fresh basil, black pepper and lemon zest