Roasted Tomato and Garlic Pasta Recipe - With Wine Match

Tomato based sauces match well with light or medium bodied reds with high acidity which square up to the acidity in the tomatoes, making both food and wine taste fruitier. Try a classic Italian red, Spanish or fruity New World Merlot.
Ingredients
20 CHERRY TOMATOES, PREFERABLY STILL ON THE VINE

2 GARLIC BULBS, SKIN ON AND STALK TOPS CUT OFF

SEA SALT AND FRESHLY CRACKED BLACK PEPPER
250G FRESH PASTA SUCH AS LINGUINE

OLIVE OIL

1 HANDFUL FRESH BASIL LEAVES, TORN

COARSELY GRATED PARMESAN CHEESE

Recipe Method

1. Preheat the oven to 200°C/400°F/Gas Mark 6.


2. Place the garlic bulbs cut side up on a piece of foil. Drizzle with olive oil and sprinkle with salt and pepper.


3. Wrap up the garlic bulbs in the foil and place on a baking tray and roast for about 30 minutes or until the garlic is completely softened. Halfway through cooking, add the tomatoes to the baking tray. Drizzle the tomatoes generously with olive oil and sprinkle well with salt and pepper and roast the tomatoes until they are browned and wrinkled.


4. Meanwhile, cook the pasta until al dente.


5.Toss the cooked pasta with the tomatoes. Squeeze the softened garlic cloves from the head and add to the pasta along with olive oil, salt and pepper. Top with fresh basil and parmesan and serve.



Wine Match

A light to medium bodied red would be the way to go when searching for a pairing for this tomato dish - try a classic Italian red or a new world Merlot.


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