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
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
Instructions
- Quarter the tomatoes.
- 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
- To make the garlic ciabatta, crush the garlic and mix 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
- Boil the fresh pasta in plenty of salted water for a few minutes, then drain and stir into the sauce
- 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.
Roasted garlic and tomato pasta with garlic ciabatta
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
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
Nutrition
More pasta recipes to try





Get Your Kids to Eat Anything
My debut cookbook, Get Your Kids To Eat Anything is available now from all good bookshops!
It's so much more than a cookbook, it's a 5-Phase programme designed to take you through a meaningful, simple and sustainable journey to end fussy eating.

Since its release in March 2019, Get Your Kids To Eat Anything has been changing mealtimes in households across the country and has become an Amazon #1 best-seller.
Amanda @gidders1 says
We can't get enough of pasta, such a tasty, filling meal. This look delicious.
Galina V says
Sounds lovely. Happy to see the right spelling of the word panini (it drives me nuts seeing the local supposedly Italian cafes butchering the word, lol).
shelovestorant says
Looks tasty. My family are cannibals they would be screaming for meat
Emma @mummymummymum says
I love that Emily, so simple, but looks yummy.