Creamy Roasted Tomato Garlic Penne Pasta Step-by-step instructions

Before you start

Before starting, fill a large pot with water and bring it to a boil. While the water heats, prepare the tomatoes by removing their tops and cutting a small X on the bottom if you want them to peel easily (though the skins are fine to leave on).

Peel the garlic cloves. Measure the olive oil and shred the kaşar cheese if it’s not pre-shredded. Have your tongs and spatula ready. This is a fast-moving recipe, so having everything prepped and within reach makes the process smooth.

Instructions

Build the Flavor Base

1. 1Boil the Penne
   Bring a large pot of salted water to a boil. Add the penne and cook according to package instructions until al dente. Reserve about 1/2 cup of pasta water, then drain the pasta.
   Look for The pasta is tender but still has a slight bite in the center.
   Tip Salt the water generously—it seasons the pasta from within.
2. 2Sear Tomatoes and Garlic
   In a large skillet, heat the olive oil over medium-high heat. Add the tomatoes (cut side down if they have a cut side) and the garlic cloves. Cook without moving for 2–3 minutes until the skins blister and char slightly.
   Look for The tomato skins are blistered and the garlic is fragrant and lightly golden.
   Tip Don't crowd the pan—give the tomatoes room to sear properly.
3. 3Crush into Sauce
   Using a spatula, crush the softened tomatoes and garlic into a rustic sauce. Continue cooking for 2–3 minutes, stirring occasionally, until the sauce thickens slightly and the flavors meld.
   Look for The sauce is thick and chunky, with a deep roasted aroma.
   Tip Crush the tomatoes to your preferred texture—chunky or smooth.

You should have perfectly al dente pasta draining in the colander. In the skillet, the tomatoes are blistered and softened, the garlic is fragrant and lightly golden, and the crushed sauce is bubbling and aromatic.

The kitchen smells richly of roasted tomatoes and garlic. Before moving on, ensure the sauce has reduced slightly and has a thick, chunky texture.

Combine and Melt

4. 4Combine Pasta and Sauce
   Add the drained penne to the skillet with the tomato sauce. Toss well with tongs to coat every piece of pasta evenly.
   Look for The pasta is evenly coated with the red sauce.
   Tip Use tongs for easy tossing without breaking the pasta.
5. 5Melt in the Cheese
   Sprinkle the shredded kaşar cheese over the pasta. Toss continuously for 1–2 minutes until the cheese melts into a creamy, glossy sauce that clings to every noodle.
   Look for The cheese is fully melted and the sauce is velvety and stretchy.
   Tip If the sauce seems too thick, add a splash of reserved pasta water.

The penne is now coated in the tomato sauce, and the kaşar cheese has melted into a creamy, glossy sauce that clings to every noodle. The cheese should be fully melted and stretchy when you lift a forkful. The sauce should be thick but not dry; if it looks tight, add a splash of the reserved pasta water. The pasta is ready to serve.

Serve with Fresh Basil

6. 6Serve and Garnish
   Remove the skillet from the heat. Serve the pasta immediately, garnishing each plate with fresh basil leaves.
   Look for The pasta is glossy, creamy, and ready to serve.
   Tip Fresh basil adds a bright, peppery note that balances the rich sauce.

The pasta is plated, each serving garnished with fresh basil leaves. The dish looks vibrant and inviting, with a creamy red sauce and green basil accents. The cheese should still be hot and stretchy. Serve immediately to enjoy the full effect.

Common mistakes

One common mistake is overcooking the pasta before adding it to the sauce. Cook it just to al dente, as it will continue to cook in the hot sauce. Another is using too high heat when melting the cheese, which can cause it to become stringy or separate.

Keep the heat low and toss constantly. Also, avoid overcrowding the pan when searing the tomatoes—if they are piled too high, they will steam instead of blister, losing that roasted flavor. Finally, don’t skip the reserved pasta water; it’s the secret to adjusting the sauce consistency.

How to tell it’s done

The pasta is done when the penne is al dente—tender but still firm to the bite. The sauce should be thick and creamy, with the cheese fully melted and coating each piece of pasta.

When you lift a forkful, the cheese should stretch and the sauce should cling glossy to the noodles. Taste and adjust seasoning with salt and pepper if needed. Since there are no raw proteins in this dish, no internal temperature check is required.