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Pasta with Roasted Garlic & Tomatoes

 Pasta with Roasted Garlic & Tomatoes
Here’s a simple sauce with just four ingredients, and it's savory enough for a fancy party. I use bowtie pasta, but penne works, too. — Aysha Schurman, Ammon, Idaho
4 ServingsPrep/Total Time: 20 min.


  • 1-1/2 pounds cherry tomatoes
  • 12 garlic cloves, peeled
  • 3 tablespoons olive oil
  • 3 cups uncooked bow tie pasta
  • 4 ounces (1/2 cup) cream cheese, softened
  • 1/2 teaspoon salt


  • Preheat oven to 450°. In a bowl, toss tomatoes and garlic cloves
  • with oil; transfer to a greased 15x10x1-in. baking pan. Roast 14-16
  • minutes or until very soft. Meanwhile, cook pasta according to
  • package directions.
  • Cool tomato mixture slightly. Reserve 12 tomatoes for serving with
  • pasta. Transfer remaining tomato mixture to a food processor. Add
  • cream cheese and salt; process until smooth. Transfer to a large
  • bowl.
  • Drain pasta; add to tomato mixture and toss to coat. Top with
  • reserved tomatoes. Yield: 4 servings.
Nutritional Facts: 1 cup equals 441 calories, 22 g fat (8 g saturated fat), 32 mg cholesterol, 401 mg sodium, 52 g carbohydrate, 4 g fiber, 12 g protein.

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Pasta with Roasted Garlic & Tomatoes (continued)

Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.