Slow Roasted Cherry Tomatoes Pasta Sauce with Cream

Slow roasting tomatoes bring a unique caramelized flavor to this easy pasta dinner recipe.

Course Pasta Recipes

Cuisine American

Prep Time 15

Cook Time 20

1 30

Servings

Calories 498kcal

Author Lea Ann Brown

Ingredients

1½ pounds cherry tomatoes halved
2 tablespoons extra-virgin olive oil
Fine sea salt
Freshly ground black pepper
2 tablespoons unsalted butter
1 shallot
2-3 fresh thyme sprigs
1 cup heavy cream
1 tablespoon fresh basil coarsely chopped
1 pound pasta unique shaped
1 cup freshly grated Parmigiano-Reggiano cheese divided

Instructions

Preheat oven to 275 degrees.
Arrange cherry tomatoes cut-side up on a large rimmed baking sheet. Drizzle olive oil over tomatoes and sprinkle with ½ teaspoon salt and a grinding of pepper. Roast tomatoes until they are somewhat puckered and shriveled, but still juicy, about 90 minutes.
Bring a large pot of water to a boil over high heat and salt generously.
In a large, deep sauté pan over medium-low heat, melt butter. When butter has just begun to foam, stir in shallot. Cook, stirring frequently, until shallot is softened but not browned, about 7 minutes.
Scrape in tomatoes and any juices that have collected on the baking sheet. Add thyme sprigs and pour in cream. Heat gently to a simmer over low to medium-low heat. Right before dressing the pasta, turn off heat and stir in basil.
Meanwhile, add pasta to boiling water and cook according to package instructions until al dente.
Drain pasta in a colander, reserving about 1 cup of pasta water. Return pasta to pot and stir in the cream tomato sauce. Add ½ cup of Parmigiano-Reggiano cheese. Toss gently to combine. Add 1/2 cup of reserved pasta water, if necessary, to loosen sauce and toss again.

Notes

I keep the remaining starchy pasta water in a container in the refrigerator. If you have leftovers, it works great to moisten the pasta to reheat the next day.

Nutrition