Creamy Roasted Tomato Pasta Made Simple and Delicious
This delightful pasta recipe features the rich essence of roasted tomatoes combined with a creamy sauce that perfectly coats each strand of pasta.
Equipment
- Mixing Bowl
- Baking Sheet
- Large Pot
- Saucepan
Ingredients
Main Ingredients
- 2 pounds Fresh Tomatoes Preferably Roma or vine-ripened.
- 3 tablespoons Olive Oil High-quality extra virgin.
- 4-5 cloves Garlic Minced.
- 1 cup Heavy Cream Can substitute with half-and-half for a lighter option.
- 12 ounces Pasta Choose your favorite type, such as penne or fettuccine.
- 1 cup Fresh Basil Torn leaves.
- Salt and Pepper To taste.
Instructions
- Preheat your oven to 400°F (200°C).
- Prepare the tomatoes by rinsing and drying them. Cut them in half or quarters and place them cut-side up on a large baking sheet lined with parchment paper.
- Drizzle olive oil over the tomatoes and toss to coat.
- Add minced garlic to the baking sheet, distributing it among the tomatoes.
- Sprinkle with salt and pepper.
- Roast in the oven for about 25-30 minutes until soft and caramelized.
- While the tomatoes are roasting, bring a large pot of salted water to a boil and cook the pasta until al dente.
- Reserve 1 cup of pasta water, then drain the pasta.
- Transfer the roasted tomatoes and garlic into a large saucepan and mash together until chunky.
- Stir in the heavy cream and warm the sauce over low heat.
- Add the cooked pasta to the sauce and toss to coat.
- Fold in the torn basil leaves and adjust seasoning with salt and pepper.
- Serve immediately, garnished with extra basil or a drizzle of olive oil if desired.
Notes
Store leftovers in an airtight container in the refrigerator for up to three days.