Creamy tomato pasta
This roasted cherry tomato and garlic pasta is a rich, creamy, and flavour-packed dish that combines caramelised tomatoes, roasted garlic, and mascarpone for the perfect comforting meal.
Updated : 15 October, 2025
Easy
About 20 min.
Ingredients
1 kilograms
Cherry tomatoes
2 stalk
Rosemary
as needed
Olive oil
1 head
Garlic
300 grams
Pasta
125 grams
Mascarpone
50 grams
Parmesan
small handful
Basil
to taste
Salt
to taste
Ground black pepper
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Preheat the oven to 200C.
Step 2
Place the cherry tomatoes and rosemary in a large roasting tin. Drizzle with olive oil, season generously with salt and pepper, and stir to coat.
Step 3
With a sharp knife, slice off the tip of the garlic bulb to reveal the cloves. Set the bulb on a square of foil, cut-side up, season with salt and pepper, drizzle with olive oil, and wrap it tightly. Nestle the wrapped garlic among the tomatoes in the roasting tin.
Step 4
Roast everything in the oven for 45 minutes until the tomatoes are soft and lightly caramelised.
Step 5
Remove from the oven, discard the rosemary, and transfer the garlic bulb to a plate to cool for about 15 minutes.
Step 6
Meanwhile, cook the pasta in a large pan of boiling salted water according to the packet instructions.
Step 7
Once the garlic is cool enough to handle, squeeze the cloves out of their skins over the roasted tomatoes. Add the mascarpone, Parmesan, and basil, stirring well to create a creamy sauce. Season with salt and pepper to taste.
Step 8
Drain the pasta, reserving a little of the cooking water. Add the pasta to the roasting tin with a splash of the reserved water and stir until evenly coated with the sauce. Serve immediately for a comforting, flavourful meal.