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Tomato basil pasta with roasted garlic

Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 4 servings

Ingredients

For the sauce

  • 2 fresh tomatoes, diced
  • 15 oz tomato sauce
  • 1/2 bulb roasted garlic, skin removed
  • 1/4 cup balsamic vinegar
  • 2 tsp olive oil
  • 1 cup fresh basil, chopped
  • 2 tbsp honey
  • 1 tsp salt
  • 1 tsp pepper

For the roasted garlic

  • 1 garlic bulb
  • 2 tsp olive oil
  • salt and pepper, to taste

Instructions

For the roasted garlic

  1. Preheat oven to 400 degrees.

  2. Cut the top off the garlic bulb, exposing the cloves. Wrap tightly in aluminum foil with the cloves still exposed and drizzle on 1 teaspoon of olive oil and sprinkle with salt and pepper. Tightly wrap the exposed garlic in the remaining aluminum foil and place on a baking sheet.

  3. Bake for 30 minutes or until the cloves feel soft. Let cool before removing skin.

For the pasta

  1. In a medium saucepan, heat the olive oil to a medium heat and add roasted garlic and tomatoes. Mash the garlic and tomatoes with the spoon until no large chunks of garlic remain. 

  2. Add tomato sauce and bring to a simmer. Stir in balsamic vinegar and honey. Let cook for 5 minutes. 

  3. Lower the heat and stir in basil and salt and pepper. While cooking the pasta, let sauce cook on a low heat, stirring occasionally. 

  4. When pasta is ready, combine pasta and sauce. Garnish with fresh basil and parmesan if desired. The sauce can be frozen or stored in the refrigerator for up to two weeks.