This pasta with slow-roasted cherry tomatoes and cream is rich and indulgent with bursts of juicy tartness from the roasted tomatoes.
Yield: 4 servings
Ingredients
1½ lb cherry tomatoes, halved
2 tbsp olive oil
salt and freshly ground black pepper, to taste
2 tbsp unsalted butter
1 shallot, minced
3 fresh thyme sprigs
¾ cup heavy cream
1 tbsp basil, chopped
1 lb pasta
½ cup parmesan cheese, grated
Instructions
Heat oven to 400.
In a large bowl, toss together the cherry tomatoes, olive oil, ½ tsp salt and black pepper to taste. Put on a parchment-lined baking sheet and roast for 20-30 minutes, or until the tomatoes start to burst and pucker up.
Bring a large pot of salted water to a boil.
Meanwhile, melt the butter in a large sauce pan over medium-low heat. Add the shallot and a pinch of salt. Cook, stirring frequently, until softened, about 7 minutes. Scrape in the tomatoes and their juices. Add the thyme and the cream, stirring to combine. Bring to a simmer over low heat. Stir in the basil right before combining with the pasta.
Cook the pasta in the boiling water until al dente. Drain, reserving 1 cup of the pasta water. Return the pasta to the pot and toss with the sauce. Add in ½ cup of the parmesan cheese. Add water if necessary to loosen up the sauce. Season to taste with salt and black pepper.