Creamy Roasted Tomato Pasta
This creamy roasted tomato pasta is garlicky, rich, and so easy to make. Roasted cherry tomatoes, garlic, cream, parmesan, and basil come together for a simple but flavorful pasta sauce that’s perfect for a weeknight dinner.
Equipment
- 1 immersion blender or regular blender
- 1 9X13 casserole dish
Ingredients
- 1 pint cherry tomatoes
- 1/4 cup whole garlic cloves
- olive oil for drizzle
- 1/4 cup pasta water
- 1/2 cup heavy cream
- 1/2 cup parmesan cheese
- 1 handful fresh basil toss in the last 5 min of roasting
- 1 pinch sugar
- 1 squeeze of lemon once the dish is finished
- 8-10 oz Rigatoni
- 1 tsp oregano
- 3/4 tsp salt more or less depending on your preference
- 1/2 tsp pepper
- 1/4 tsp red pepper optional
Instructions
- Preheat your oven to 400°F.
- Add the cherry tomatoes and garlic cloves and seasonings to a baking dish. Drizzle generously with olive oil and toss to coat.
- Roast for about 25-30 minutes, or until the tomatoes are soft and blistered.
- During the last 5 minutes of roasting, add the fresh basil to the dish.
- While the tomatoes roast, cook the rigatoni in salted water until al dente. Reserve a little pasta water, then drain.
- Remove the baking dish from the oven, add a splash of reserved pasta water and carefully blend the roasted tomatoes, garlic, and basil until smooth using an immersion blender. You can also transfer everything to a blender if needed.
- Stir in the heavy cream, grated parmesan, and optional sugar and continue to blend until the sauce is smooth and creamy.
- Add the cooked rigatoni to the sauce and toss until fully coated.
- Finish with a squeeze of fresh lemon juice and extra parmesan, if desired.
- Serve warm
Notes
- The sugar is optional, but it helps balance the acidity of the tomatoes.
- Add the basil near the end so it stays fresh and flavorful.
- A little reserved pasta water helps the sauce cling to the pasta.