This bright, rustic pasta is the kind of weeknight dinner that feels like a celebration without a fuss. Orecchiette with Slow Roasted Tomatoes & Artichokes combines sweet, concentrated grape tomatoes and mellow roasted garlic with tender artichoke hearts and a scattering of fresh basil. Whole wheat orecchiette gives the dish grip and a nutty note while a final shower of grated Parmesan makes every bite sing. It’s simple, satisfying, and has layers of texture and flavor that come together quickly once the slow-roasted tomatoes are ready.

Why you’ll love this dish

Concentrated tomato flavor from slow roasting — sweet, slightly caramelized, and mellowed by garlic.
Artichoke hearts add a pleasant, tender contrast to the chewy orecchiette.
Minimal ingredients but maximum taste; pantry-friendly and approachable for cooks of any level.
Comforting yet fresh thanks to the chopped basil and a final hit of Parmesan.

Ingredients

2 cups grape tomatoes
4 cloves garlic, unpeeled
Drizzle of olive oil
Salt and pepper
1 pound orecchiette pasta (I used whole wheat)
1 tablespoon olive oil
3 cloves garlic, chopped (I used the roasted garlic from the slow roasted tomatoes)
2 cups artichoke hearts
1/4 cup freshly chopped basil
Salt and pepper to taste
Parmesan cheese to garnish the pasta dish

Equipment you’ll need

Baking sheet
Large pot for pasta
Large sauté pan
Paper towel or small bowl for roasted garlic
Tongs or a pasta fork

Step-by-step directions

Preheat your oven to 300°F (about 150°C). Line a baking sheet with foil or parchment for easy cleanup.
Place the 2 cups of grape tomatoes and the 4 unpeeled garlic cloves on the prepared baking sheet. Drizzle them lightly with olive oil, then season with salt and pepper. Toss the tomatoes gently so they are evenly coated and spread them out in a single layer.
Roast the tomatoes and garlic in the preheated oven until the tomatoes are softened and slightly wrinkled and the garlic is fragrant and tender, about 45–60 minutes. The low, slow heat concentrates the tomato sweetness and mellows the garlic.
When the garlic is cool enough to handle, squeeze the roasted garlic cloves out of their skins into a small bowl and chop or mash them finely if you prefer a smoother mix. Set aside. If you’d rather chop raw garlic, you may, but the roasted garlic adds depth and a milder taste.
Bring a large pot of salted water to a rolling boil and cook 1 pound orecchiette pasta according to the package directions until al dente. Reserve about 1/2 cup of the pasta cooking water just before draining.
While the pasta cooks, heat 1 tablespoon olive oil in a large sauté pan over medium heat. Add the 3 chopped cloves of garlic — in this recipe I used the roasted garlic from step 4 — and sauté briefly until fragrant, about 30–45 seconds. Be careful not to burn the garlic.
Add the 2 cups artichoke hearts to the pan and stir to warm them through and coat with the garlic-scented oil, about 2–3 minutes. Season with a little salt and pepper to taste.
Carefully transfer the roasted grape tomatoes to the sauté pan. If desired, break some of the tomatoes with the back of a spoon to release a little juice and help create a light sauce. Stir to combine, letting the tomato juices mingle with the artichokes and garlic for about 1–2 minutes.
Add the drained orecchiette to the sauté pan along with the reserved pasta cooking water a little at a time. Toss everything together over low heat until the pasta is well coated and the sauce clings to the orecchiette, adding more cooking water if needed to reach a silky consistency.
Fold in 1/4 cup freshly chopped basil and adjust seasoning with salt and pepper to taste. Remove the pan from the heat.
Serve the pasta immediately, garnishing each portion with freshly grated Parmesan cheese. A final drizzle of good olive oil is optional and lovely.

Troubleshooting & tips

If your roasted tomatoes stick to the pan, a silicone spatula or bench scraper works well to loosen them without losing the jammy bits.
Reserve more pasta water if you like an even saucier finish; it helps bind the tomatoes and oils to the pasta.
Leftover roasted tomatoes store well in the fridge for 3–4 days and make a quick second-night sauce when reheated with a splash of olive oil.
For a richer finish, stir a tablespoon of butter or a drizzle of extra olive oil into the pasta just before serving.

Make it your own

This recipe is forgiving and lends itself to small swaps and additions. Stir in a handful of baby spinach until wilted for extra greens, or add a pinch of red pepper flakes when sautéing the garlic for a subtle heat. If you prefer a creamier profile, a spoonful of ricotta or a splash of cooking cream stirred through at the end is delicious. Pine nuts toasted in a dry skillet make a lovely crunchy garnish if you have them on hand.

Serving suggestions

Pair this orecchiette with a crisp green salad and crusty bread for a complete meal. A light white wine or a sparkling water with lemon also complements the tomato-forward flavors well.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat with a splash of water or olive oil, stirring to recombine the sauce. The pasta may absorb sauce as it sits, so warm with a little extra liquid to refresh the texture.

Final thoughts

Orecchiette with Slow Roasted Tomatoes & Artichokes is an effortless dish that feels much fancier than the time it takes. The slow-roasted tomatoes are the star: their concentrated sweetness and mellow garlic transform a simple assembly of pantry staples into something special. With chewy whole wheat orecchiette, tender artichokes, and bright basil, this recipe is a reliable, flavorful weeknight winner you’ll return to again and again.

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Orecchiette with Slow Roasted Tomatoes & Artichokes

A simple, rustic pasta tossed with slow-roasted tomatoes, garlic and artichokes for a bright, comforting weeknight meal.

Prep Time15

Cook Time20

Total Time35

Servings: 4 servings

Ingredients

2 cups grape tomatoes
4 cloves garlic (unpeeled, for roasting)
olive oil drizzle for roasting
salt to taste
black pepper to taste
1 pound orecchiette pasta whole wheat if desired
1 tablespoon olive oil for sauce
3 cloves garlic (chopped; may use roasted garlic)
2 cups artichoke hearts
1/4 cup fresh basil chopped
Parmesan cheese for garnish

Instructions

Preheat the oven to 225°F (about 107°C). Line a large baking sheet with parchment paper.
Halve the grape tomatoes and arrange them cut-side up on the prepared sheet. Add the unpeeled garlic cloves among the tomatoes. Drizzle with olive oil and sprinkle with salt and pepper.
Roast the tomatoes and garlic in the preheated oven for about 3 hours, until the tomatoes are concentrated and slightly shriveled.
Bring a large pot of salted water to a boil. Cook the orecchiette until al dente, about 8–10 minutes, then drain and reserve a small cup of pasta water.
While the pasta cooks, heat 1 tablespoon olive oil in a medium skillet over medium heat. If using roasted garlic, squeeze the soft garlic from the skins and chop if needed; otherwise use the 3 cloves of chopped fresh garlic. Add the garlic to the skillet and cook until fragrant, about 1 minute.
Add the slow-roasted tomatoes (and any juices) and the artichoke hearts to the skillet. Cook, stirring occasionally, for about 5 minutes to warm and combine the flavors. Add a splash of reserved pasta water if the sauce seems dry.
Stir in the chopped fresh basil and season the sauce with salt and pepper to taste.
Toss the drained orecchiette with the tomato–artichoke sauce in a large bowl. Serve topped with grated Parmesan cheese.