Irresistible Creamy Roasted Tomato Pasta Recipe Youll Love
5 Stars 4 Stars 3 Stars 2 Stars 1 Star
No reviews
Author:sophiebennet
Total Time:30 minutes
Yield:4 servings 1x
Description
Discover an irresistible creamy roasted tomato pasta thats easy to make and packed with flavor Enjoy every bite of this delightful recipe 154 chars
Ingredients
Scale
2 cups cherry tomatoes, halved
2 tablespoons olive oil
3 cloves garlic, minced
1 teaspoon dried basil
1 teaspoon dried oregano
Salt and pepper to taste
1 cup heavy cream (or coconut milk for a dairy-free option)
12 oz farfalle or pasta of your choice
Fresh basil leaves for garnish
Instructions
Preheat your oven to 400°F (200°C). On a baking sheet, toss the halved cherry tomatoes with olive oil, minced garlic, dried basil, oregano, salt, and pepper. Spread them evenly and roast for 20 minutes until tender and slightly caramelized.
While the tomatoes are roasting, boil a large pot of salted water. Add your pasta and cook according to package instructions until al dente. Reserve ¼ cup of pasta water, then drain.
In a large skillet, combine the roasted tomatoes (along with any juices) and heavy cream (or coconut milk for a healthier version). Bring to a gentle simmer over medium heat and stir for a few minutes until well blended. If the sauce is too thick, add a little reserved pasta water until desired consistency is reached.
Add the drained pasta to the skillet and toss everything together until the pasta is fully coated in the creamy sauce. Sauté for an additional minute to allow the flavors to meld together.
Garnish with fresh basil leaves and additional salt and pepper to taste. Serve hot and enjoy the creamy decadence.
