Roasted garlic and tomato pasta with garlic ciabatta (recipe)

I’m trying to get back into cooking creatively after spending a couple of weeks being too tired to do much other than opt for tried and tested favourites.

Yesterday, we put our thinking caps on and came up with this simple but delicious family dish – a pasta classic of sorts, but a first for us.

Here’s what to do to make our roasted garlic and tomato pasta with garlic ciabatta – it feeds four.

Ingredients

Equipment

Instructions

1. Quarter the tomatoes.
2. Bash the garlic cloves a little but leave the skins on.
3. Put the garlic and tomatoes in a roasting tin and cover with the oil and seasoning.
4. Bake at 200C (180C fan-assisted) for 30 minutes.
5. Remove from the oven and squeeze the garlic out of their skins, discarding any that look burned
6. Tip all the tomatoes and garlic into a pan and whiz with a stick blender
7. To make the garlic ciabatta, crush the garlic and mix with the oil
8. Slice the ciabatta open and spread with the mixture, then cook in the oven for a couple of minutes until crisp
9. Sprinkle with sea salt if desired, then cut each piece diagonally to create four servings
10. Boil the fresh pasta in plenty of salted water for a few minutes, then drain and stir into the sauce
11. Serve twisted in the centre of each plate, with a couple of basil leaves on top, and the garlic ciabatta to the side

Sprinkle with parmesan or add extra seasoning, if desired, but it’s yummy without. Easy peasy.

Print Recipe

5 from 1 vote

Roasted garlic and tomato pasta with garlic ciabatta

Our roasted garlic and tomato pasta with garlic ciabatta is packed with flavour and makes a great midweek family meal.

Prep Time20 mins

Cook Time30 mins

Total Time50 mins

Course: Pasta meals

Cuisine: Italian

Keyword: pasta sauce, roasted tomato pasta, roasted tomato sauce

Servings: 6 servings

Calories: 460kcal

Author: Emily Leary

Ingredients

For the pasta

• 1 kg (2.2 lb) vine-ripened tomatoes quartered
• 1/2 bulb garlic
• 4 tbsp olive oil
• pinch salt and pepper as desired
• 500 g (1.1 lb) fresh egg spaghetti
• 10 g (0.4 oz) fresh basil

For the garlic ciabatta

• 3 cloves of garlic
• 2 tbsp olive oil
• 1 ciabatta

Equipment

• Weighing scales
• Measuring spoons
• Kitchen knife
• Chopping board
• Large roasting tray
• Small mixing bowl
• Large saucepan
• Stick blender
• Non-stick baking sheet

Instructions

To make the pasta

• Bash the garlic cloves a little but leave the skins on.
• Put the garlic and tomatoes in a roasting tin and cover with the oil and seasoning.
• Bake at 200C (180C fan assisted) for 30 minutes.
• Remove from the oven and squeeze the garlic out of their skins, discarding any that look burned.
• Tip all the tomatoes and garlic into a pan and whiz with a stick blender.
• Boil the fresh pasta in plenty of salted water for a few minutes, then drain and stir into the sauce.

To make the garlic ciabatta

• Mix the garlic with the oil.
• Slice the ciabatta open and spread with the mixture, then cook in the oven for a couple of minutes until crisp.
• Sprinkle with sea salt if desired, then cut each piece diagonally to create four servings.

To serve

• Serve the pasta twisted in the centre of each plate, with a couple of basil leaves on top, and the garlic ciabatta to the side.
• Sprinkle with parmesan or add extra seasoning, if desired, but it’s yummy without.

Notes

This garlic ciabatta would work equally well with flatbread, foccaccia, baguette or any good quality white bread.

Nutrition

Calories: 460kcal | Carbohydrates: 68g | Protein: 13g | Fat: 16g | Saturated Fat: 2g | Sodium: 377mg | Potassium: 438mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1424IU | Vitamin C: 23mg | Calcium: 25mg | Iron: 2mg

* Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published. Cuisines identify the primary region of inspiration for a dish.

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