Description
This creamy roasted tomato pasta recipe combines juicy oven-roasted cherry tomatoes with a rich, velvety Parmesan cream sauce. Tossed with perfectly cooked pasta and garnished with fresh basil, it’s a comforting and flavorful dish that’s easy to prepare and ideal for a weeknight dinner or casual gathering.
Ingredients
Scale
Roasted Tomatoes
- 2 pints cherry tomatoes
- 3 tablespoons olive oil (divided)
- Salt and black pepper to taste
- 4 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
Sauce
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
Pasta
- 12 ounces pasta (such as penne or fettuccine)
Garnish
- Fresh basil leaves
- Additional grated Parmesan cheese (optional)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the tomatoes.
- Prepare Tomatoes: Wash the cherry tomatoes and place them on a baking sheet. Drizzle with 2 tablespoons of olive oil, then season with salt, black pepper, minced garlic, dried oregano, and dried basil. Toss well to coat all tomatoes evenly.
- Roast Tomatoes: Place the baking sheet in the preheated oven and roast the tomatoes for 25-30 minutes, or until they are juicy, blistered, and slightly caramelized.
- Cook Pasta: While the tomatoes roast, bring a large pot of salted water to a boil over high heat. Cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta cooking water, then drain and set the pasta aside.
- Transfer Tomatoes: Remove the roasted tomatoes from the oven and transfer them along with their juices to a large skillet set over medium heat.
- Add Cream: Pour in the heavy cream and stir to combine with the tomatoes. Cook for 2-3 minutes, warming the cream and letting the flavors meld.
- Incorporate Cheese: Stir in the grated Parmesan cheese until it melts completely into a creamy sauce. If the sauce seems too thick, gradually add reserved pasta water, a little at a time, to achieve the desired consistency.
- Toss Pasta: Add the cooked pasta to the skillet and toss well to coat every strand or piece with the creamy tomato sauce.
- Serve: Serve the pasta immediately, garnished with fresh basil leaves and an optional extra sprinkle of Parmesan cheese for added flavor.
Notes
- Use pasta water to adjust sauce consistency without diluting flavor.
- Fresh basil adds a bright, aromatic finish to the dish.
- Parmesan cheese can be substituted with Pecorino Romano for a sharper flavor.
- For a lighter version, substitute heavy cream with half-and-half, though the sauce will be less rich.
- Leftovers keep well refrigerated for up to 2 days but are best eaten fresh.
