Creamy Roasted Tomato Pasta
A warm and creamy pasta dish featuring roasted cherry tomatoes, garlic, and a rich cream sauce, perfect for weeknight dinners or special occasions.
Ingredients
Main Ingredients
- 1 pound pasta (spaghetti or penne)
- 4 cups cherry tomatoes, halved
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 teaspoon olive oil
- to taste salt
- to taste pepper
- Fresh basil, torn (for garnish)
- Grated parmesan cheese (for serving)
Instructions
Preparation
- Preheat your oven to 400°F (200°C) to get those tomatoes roasting to perfection.
- On a baking sheet, toss the halved cherry tomatoes with olive oil, minced garlic, salt, and pepper. Spread them out evenly.
Roasting
- Place the baking sheet in the oven and roast for about 20-25 minutes, or until the tomatoes are blistered and soft.
Cooking Pasta
- While the tomatoes are roasting, cook the pasta according to package instructions. Drain and set aside.
Making the Cream Sauce
- In a large skillet over medium heat, add heavy cream and let it warm through. Stir in the roasted tomatoes and gently mix to combine.
Combining
- Add the cooked pasta to the skillet and toss it with the creamy sauce until everything is well-coated.
Serving
- Dish out your creamy pasta and sprinkle fresh basil and parmesan cheese on top. Enjoy!
Notes
Use fresh, in-season tomatoes for best flavor. You can add spinach or arugula for extra greens. Store leftovers in an airtight container for up to 3 days, and freeze for up to 2 months.