Pasta with Slow-Roasted Cherry Tomatoes and Cream
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
  • 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
  1. Heat oven to 400.
  2. 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.
  3. Bring a large pot of salted water to a boil.
  4. 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.
  5. 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.
  6. Serve with extra parmesan cheese.
Very slightly adapted from The Glorious Vegetables of Italy
Nutrition Information
Serving size: ¼ of recipe
Recipe by Joanne Eats Well With Others at