This Roasted Garlic and Tomato Penne is simple, flavorful, and great for busy weeknights!
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.
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!
This Roasted Garlic and Tomato Penne is easy to customize! Here are a few ideas:
- 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
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Roasted Garlic and Tomato Penne
- 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
- 1/4 cup fresh basil, torn
- Freshly grated Parmesan Cheese for topping
- 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 1/2 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.