Go Back
+ servings
Roasted Garlic Tomato Spaghettini with Garlic Parmesan Bread Crumbs | ThisSavoryVegan.com
5 from 3 votes

Roasted Garlic Tomato Spaghettini with Garlic Parmesan Bread Crumbs

Print Recipe
Keep dinner simple, delicious and fresh with this Roasted Garlic Tomato Spaghettini with Garlic Parmesan Bread Crumbs. A summer staple that works as a side dish or an entree.
Prep Time:10 mins
Cook Time:15 mins
Total Time:25 mins


  • 1/4 cup + 1/2 tsp. olive oil separated
  • 1/8 cup bread crumbs
  • 2 tbsp vegan parmesan
  • 1/4 tsp garlic powder
  • 1 head garlic peeled*
  • 12 oz cherry tomatoes cut in half
  • 1 tbsp fresh rosemary chopped
  • 8 oz spaghettini or thin spaghetti
  • 1/4 cup fresh basil packed and chopped
  • salt & pepper to taste


  • Preheat oven to 400 degrees and bring a large pot of water to a boil.
  • Place a pan on the stove over medium heat. Add 1/2 teaspoon of olive oil to the pan, followed by bread crumbs, parmesan and garlic powder. Sauté until browned, stirring regularly so it doesn't burn. Remove from heat and set aside.
  • Line a baking sheet with foil. Combine garlic, tomatoes, rosemary and 2 tablespoons of olive oil and spread evenly on the baking sheet. Sprinkle with salt and pepper and place in the oven for 10-12 minutes (or until tomatoes begin to blister and garlic softens).
  • While tomatoes are cooking, add spaghettini to boiling water and cook until tender (8-10 minutes). Drain, reserving 1 cup of pasta water.
  • Place pasta pot back on the stove over low heat and add remaining 2 tablespoons of olive oil. Add cooked pasta, tomato/garlic mixture and basil to the pot and stir to combine. Add pasta water 1/4 cup at a time until sauce reaches desired consistency. Taste and add salt and pepper. Top with desired amount of toasted bread crumbs.**
  • Enjoy!


*I used pre-peeled garlic cloves.
**I prefer to leave the bread crumbs off and let each person add as much as they want to their own bowl.
Servings: 4