Roasted Garlic and Tomato Penne - A quick and easy dinner idea that's mostly hands-off! Fresh, flavorful, and vegetarian. Full recipe at

Roasted Garlic and Tomato Penne

Al dente pasta in a simple yet flavorful roasted garlic and tomato sauce.
Course Main Course
Cuisine Italian
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 6
Calories 343kcal
Author Lindsay Moe


  • 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.


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