Creamy Tuscan Slow Roasted Tomato Pasta
Creamy Tuscan Slow Roasted Tomato Pasta
Ingredients
- 1 1/2 pounds cherry or grape tomatoes
- 4 garlic cloves, peeled
- 2 tablespoons olive oil, plus more for drizzling
- 1/2 teaspoon salt, as needed
- 1/4 teaspoon black pepper, freshly ground, as needed
- 1/2 cup sun-dried tomatoes, chopped
- 1 cup heavy cream
- 1 pound pasta, your preferred type
- 1/4 cup Parmesan cheese, grated, plus more for serving
- 1/4 cup fresh basil, chopped
Instructions
- 1
Preheat the oven to 350°F (175°C).
⏱️ 15 min•🌡️ 350
- 2
Place the cherry or grape tomatoes and peeled garlic cloves into a baking dish.
⏱️ 3 min
- 3
Drizzle generously with olive oil, then sprinkle with salt and freshly ground black pepper.
⏱️ 2 min
- 4
Roast the tomatoes and garlic in the preheated oven for 30 minutes.
⏱️ 30 min•🌡️ 350
- 5
While the tomatoes are roasting, cook the pasta according to the package directions until al dente. Reserve about 1/2 cup of pasta water before draining.
⏱️ 10 min
- 6
Once roasted, carefully remove the tomatoes from the oven. Add the chopped sun-dried tomatoes to the baking dish. Pour in the heavy cream.
⏱️ 2 min
- 7
Use an immersion blender to blend the mixture directly in the baking dish until a creamy sauce is formed. If the sauce is too thick, add a splash of the reserved pasta water.
⏱️ 3 min
- 8
Add the cooked pasta to the sauce in the baking dish.
⏱️ 1 min
- 9
Stir in the grated Parmesan cheese and chopped fresh basil.
⏱️ 2 min
- 10
Mix all ingredients thoroughly until the pasta is fully coated with the sauce. Serve immediately and enjoy, garnished with extra Parmesan and basil if desired.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Tuscan Slow Roasted Tomato Pasta
- 1 1/2 pounds cherry or grape tomatoes
- 4 garlic cloves, peeled
- 2 tablespoons olive oil, plus more for drizzling
- 1/2 teaspoon salt, as needed
- 1/4 teaspoon black pepper, freshly ground, as needed
- 1/2 cup sun-dried tomatoes, chopped
- 1 cup heavy cream
- 1 pound pasta, your preferred type
- 1/4 cup Parmesan cheese, grated, plus more for serving
- 1/4 cup fresh basil, chopped
Instructions
- 1
Preheat the oven to 350°F (175°C).
⏱️ 15 min•🌡️ 350 - 2
Place the cherry or grape tomatoes and peeled garlic cloves into a baking dish.
⏱️ 3 min - 3
Drizzle generously with olive oil, then sprinkle with salt and freshly ground black pepper.
⏱️ 2 min - 4
Roast the tomatoes and garlic in the preheated oven for 30 minutes.
⏱️ 30 min•🌡️ 350 - 5
While the tomatoes are roasting, cook the pasta according to the package directions until al dente. Reserve about 1/2 cup of pasta water before draining.
⏱️ 10 min - 6
Once roasted, carefully remove the tomatoes from the oven. Add the chopped sun-dried tomatoes to the baking dish. Pour in the heavy cream.
⏱️ 2 min - 7
Use an immersion blender to blend the mixture directly in the baking dish until a creamy sauce is formed. If the sauce is too thick, add a splash of the reserved pasta water.
⏱️ 3 min - 8
Add the cooked pasta to the sauce in the baking dish.
⏱️ 1 min - 9
Stir in the grated Parmesan cheese and chopped fresh basil.
⏱️ 2 min - 10
Mix all ingredients thoroughly until the pasta is fully coated with the sauce. Serve immediately and enjoy, garnished with extra Parmesan and basil if desired.
⏱️ 2 min