Creamy Roasted Tomato Garlic Penne Pasta

This creamy roasted tomato garlic penne pasta is the kind of dish that turns a regular weeknight into something special. The sauce starts with whole tomatoes and garlic seared in olive oil until blistered and sweet, then crushed into a rustic, velvety base.

Tossed with al dente penne and a generous handful of melty kaşar cheese, every forkful delivers a glossy, cheesy coating with a deep roasted flavor. It’s quick enough for a busy evening but feels indulgent enough for a dinner party.

The magic of this pasta lies in the technique: roasting tomatoes and garlic in olive oil before crushing them into a sauce. This simple step deepens their natural sweetness and adds a subtle smokiness that you can’t get from canned sauce.

The kaşar cheese, a Turkish semi-hard cheese, melts into a beautifully stretchy, creamy coating that clings to every ridge of the penne. In under 30 minutes, you’ll have a restaurant-quality pasta that tastes like it simmered for hours.

Ingredients

Why this recipe works

Searing the tomatoes and garlic in olive oil before crushing them creates a rich, complex flavor. The high heat caramelizes the natural sugars in the tomatoes, deepening their sweetness, while the garlic softens and becomes mellow.

This brief roasting step is what gives the sauce its velvety texture and roasted aroma, without the need for long simmering.

The kaşar cheese is the secret to the creamy, stretchy sauce. Unlike some cheeses that turn grainy when melted, kaşar melts smoothly and becomes wonderfully elastic, creating those long cheese pulls you see in the video.

Tossing the pasta with the cheese over low heat ensures it melts evenly and coats every piece, resulting in a glossy, cohesive dish.

Notes and substitutions

Choose ripe, flavorful tomatoes—they are the star of the sauce. Roma or vine-ripened tomatoes work well. If tomatoes are out of season, you can substitute high-quality canned whole peeled tomatoes, drained. The garlic cloves should be peeled but left whole; they will soften and mellow during searing, becoming sweet and spreadable.

Kaşar cheese is available at Middle Eastern or Turkish grocers, but if you can’t find it, use a good melting cheese like mozzarella or provolone. For the pasta, any short shape works—penne, rigatoni, or fusilli. Cook it just to al dente; it will finish cooking slightly in the sauce, so be careful not to overcook it initially.

• kaşar cheese: mozzarella or provolone cheese, shredded
• penne pasta: rigatoni, fusilli, or other short pasta
• fresh tomatoes: canned whole peeled tomatoes, drained (about 2 cups)
• fresh garlic: 1 teaspoon garlic powder, added with the tomatoes

Equipment

• Large pot for pasta
• Colander
• Large skillet or sauté pan
• Wooden spoon or spatula
• Tongs
• Chef's knife
• Cutting board