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    Home » Vegetarian Pasta Recipes

    Penne with Roasted Tomato and Garlic Sauce

    Lindsay Moe

    412 shares

    This penne is simple, flavorful, and great for busy weeknights! It’s coated in an easy roasted tomato and garlic sauce that can be made any time of year, but is especially wonderful with garden fresh summer tomatoes.

    two bowls of penne with roasted tomato and garlic sauce on a wood board with a fork and basil.
    Jump to Recipe

    Are you looking for a simple, homemade pasta sauce that is mostly hands-free? I’ve got you covered!

    The core of this sauce is only three ingredients (garlic, tomatoes, and olive oil!), with a few extra flavorings tossed on top.

    two small bowls of pasta with tomatoes and basil.

    Simple sauces are my favorite thing to throw on pasta. A few vegetables, a sprinkle of cheese, and a splash of pasta water is all you need to make a simple supper.

    If you have leftover roasted garlic sitting around you can absolutely use that, but I’ve altered that recipe to allow the garlic to cook alongside the tomatoes. I have a few green little bulbs sprouting on the tomato plants in my garden and my basil is straight up out of control (in such a good way), so I’m excited to keep making this garden fresh recipe for the rest of the summer!

    two small bowls of penne pasta with roasted tomato and garlic sauce and basil.

    Tips for customizing penne with roasted tomato and garlic sauce

    • Use any type of fresh tomato, but cut into chunks if large
    • Use a 28 ounce can of crushed tomatoes and leftover roasted garlic for an even faster sauce
    • Use whatever pasta you have on hand such as rigatoni, bucatini, or even lasagna
    • Roast other vegetables alongside, such as zucchini or eggplant, for an even more nutritious sauce
    • Add your favorite protein such as white beans, shrimp, or chicken

    If you make this recipe be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!

    a bowl of penne with basil and roasted tomato and garlic sauce

    If you make this recipe, be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!

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    roasted tomato penne in a white bowl with basil

    Roasted Garlic and Tomato Penne

    Al dente pasta in a simple yet flavorful roasted garlic and tomato sauce.
    5 from 2 votes
    Print Pin Rate SaveSaved!
    Prep Time: 15 minutes
    Cook Time: 50 minutes
    Total Time: 1 hour 5 minutes
    Servings: 6
    Calories: 343kcal
    Author: Lindsay Moe

    Ingredients

    • 1 head garlic
    • 2 tablespoons olive oil,, plus more for the garlic or as desired
    • 1 pint cherry or grape tomatoes
    • Coarse kosher salt and freshly ground black pepper
    • 1 pound penne
    • ¼ cup fresh basil,, torn
    • Freshly grated Parmesan Cheese for topping

    Instructions

    • Preheat the oven to 400ºF. Cut the top quarter off the head of garlic, drizzle the bulb with olive oil, and wrap tightly in a square of aluminum foil. Place in the oven on the middle rack and bake 50 minutes or until soft and brown.
    • Meanwhile, place tomatoes on a rimmed baking sheet, drizzle with 1 tablespoon olive oil, and season with salt and pepper. Place in the oven and bake 40 minutes, stirring once or twice to make sure they don’t burn.
    • While the tomatoes and garlic are roasting, bring a large pot of water to a boil and cook the penne according to package directions, reserving ½ cup cooking water just before draining. Return the pasta to the pot.
    • Once the tomatoes and garlic are done, remove from the oven and mash the tomatoes with a fork. Squeeze the garlic out into the tomatoes, add another tablespoon of olive oil, and mash it all together with the fork. Add the tomato sauce to the pasta along with a splash of the reserved cooking liquid and stir to coat completely. You can add more pasta water or olive oil if you prefer to loosen the sauce up a bit. Add the basil and stir one more time, then serve topped with Parmesan cheese.

    Nutrition

    Calories: 343kcal | Carbohydrates: 61g | Protein: 10g | Fat: 5g | Sodium: 9mg | Potassium: 374mg | Fiber: 3g | Sugar: 4g | Vitamin A: 710IU | Vitamin C: 12.5mg | Calcium: 34mg | Iron: 1.3mg
    Tried this recipe?Mention @theliveinkitchen or tag #theliveinkitchen!

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    1. Baxter says

      May 27, 2018 at 8:51 am

      Yum, yum, yum! Totally making this!

      Reply
      • Lindsay Moe says

        May 28, 2018 at 9:20 am

        Thanks, I hope you do!

        Reply

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    lindsay moe in a kitchen with glasses on shelves behind her

    Hi, I'm Lindsay! I've been creating easily customizable vegetarian recipes since 2011. I love the outdoors, brownies, and brand new books. I live and work in La Crosse, Wisconsin and founded Wild Flour Media to expand on my love for food photography and videography to my community and beyond.

    More about me →

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    412 shares