Slow-Roasted Tomato and Garlic Rigatoni
Deeply caramelized cherry tomatoes and whole garlic cloves create a rich, silky sauce for ridges of al dente rigatoni.
How to Make Slow-Roasted Tomato and Garlic Rigatoni
Total time: 35 min · Yields 4 servings
- 1
Roast the Aromatics
Preheat your oven to 220°C (425°F). In a large roasting pan, toss the cherry tomatoes, smashed garlic cloves, olive oil, oregano, chili flakes, and salt together until well coated. Roast for 20-25 minutes until the tomatoes have burst and started to brown at the edges.
- 2
Boil the Pasta
While the tomatoes roast, bring a large pot of heavily salted water to a boil. Cook the rigatoni according to the package instructions until al dente. Reserve 120ml of the starchy pasta water before draining.
- 3
Create the Emulsion
Remove the roasting pan from the oven. Use a fork to gently mash some of the roasted garlic cloves into the oil. Add the drained pasta directly into the roasting pan along with half of the reserved pasta water.
- 4
Toss and Serve
Add the grated Pecorino Romano and torn basil leaves. Toss vigorously to combine, adding more pasta water if the sauce needs to be silkier. Serve immediately with a final crack of black pepper.
Chef's Tips
- Don't skimp on the olive oil; it becomes the base of the sauce.
- Use a pan large enough that the tomatoes are in a single layer to ensure they roast rather than steam.
- If you prefer a creamier finish, stir in a dollop of fresh ricotta just before serving.
What to Serve with Slow-Roasted Tomato and Garlic Rigatoni
The garlic butter sauce is the star — pick sides that soak it up or balance the richness.
- Warm focaccia for dipping in the leftover oil
- A crisp arugula salad with lemon vinaigrette
- A glass of chilled Sangiovese
Frequently asked questions
Can I use different pasta shapes?
Yes, short shapes with ridges like penne or fusilli work best to catch the chunky sauce.
Is it okay to use canned tomatoes?
For this specific roasting method, fresh cherry or grape tomatoes are essential for the texture and sweetness.
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