Pasta With Slow Roasted Cherry Tomatoes And Cream 2 2 Recipe

I absolutely adore this recipe because the slow-roasted cherry tomatoes deliver an incredible burst of flavor that pairs perfectly with the creamy pasta. Plus, there’s something so satisfying about bringing simple, fresh ingredients together to create a dish that feels both comforting and gourmet.

I love making uncomplicated, delightful meals that showcase fresh ingredients; and my Pasta with Slow Roasted Cherry Tomatoes and Cream is a prime example. It’s filled with the sweet flavors of tomatoes, garlic, and herbs that have been slow-roasted in the oven.

The creamy sauce—really, a very loose version of a risotto-style preparation that features loads of freshly grated Parmesan cheese—offers a comforting, lovely balance to the pasta and the tomatoes. Both are classic comfort food ingredients, and together, they transport you straight to Tomato Heaven.

Ingredients

Cherry tomatoes: They are brimming with antioxidants.

They add sweetness.

They add vibrant color.

Garlic: Imparts a sharp, savory flavor and is famous for its beneficial impacts on health.

Olive Oil: A fat that is heart-healthy, it adds richness and smoothness.

Pasta: A carbohydrate source that yields energy and texture.

The heavy cream is rich and creamy, and it adds smoothness to the sauce—the kind of smoothness one expects from a luxurious Alfredo.

Parmesan Cheese: Contributes protein and calcium; underscores profoundly savory umami flavors.

Basil: This herb has a distinctive, intense flavor and aroma.

It introduces a refreshing, herbal taste.

Ingredient Quantities

• 2 pints cherry tomatoes, halved
• 4 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 pound pasta (such as spaghetti or linguine)
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• 1/4 cup fresh basil leaves, torn

Instructions

1. Set your oven to 300°F (150°C) to heat while you prepare the dish.

2. In a vast baking tray, merge the cherry tomatoes, now cut in half, the minced garlic, olive oil, salt, black pepper, dried oregano, and dried basil. Mix thoroughly until all the ingredients are well hitched together.

3. Evenly spread the tomatoes in the dish and roast in the oven for
1.5 to 2 hours, until they’re soft and caramelized.

4. As the tomatoes roast, prepare a large pot of salted water. Bring the water to a rolling boil. Add the pasta and cook according to the package directions. Drain the pasta and set it aside.

5. In a wide frying pan, warm the heavy cream over medium heat until it’s just about to simmer. Don’t let it boil.

6. Combine the cream with the roasted cherry tomatoes and any juices from the baking dish. Stir to combine.

7. Add the pasta that you have previously cooked to the skillet and toss it with the creamy tomato sauce, coating it well.

8. Add the grated Parmesan cheese and mix until fully melted and the sauce is smooth and creamy.

9. Take the skillet off the heat and add the fresh basil leaves that have been torn into pieces. Toss gently to mix everything well together.

10. Immediately serve the pasta. If desired, add more Parmesan cheese and basil leaves for garnish. Enjoy!

Equipment Needed

1. Oven
2. Baking tray
3. Knife
4. Cutting board
5. Measuring spoons
6. Large pot
7. Frying pan/skillet
8. Wooden spoon or spatula
9. Colander or pasta strainer
10. Mixing bowl

FAQ

• Can I use other types of tomatoes instead of cherry tomatoes?Indeed, you can opt for grape tomatoes or even larger tomatoes sliced into smaller bits; however, cherry tomatoes reign supreme in terms of their sweetness and compact nature.
• What kind of pasta works best with this recipe?You can use any pasta you like, such as penne or fettuccine, but spaghetti or linguine are excellent choices.
• Can I make this dish ahead of time?You can roast the tomato mixture and store it in the refrigerator, but it’s better to cook the pasta right before you plate it.
• Is there a dairy-free option for this recipe?The substitution of coconut cream for heavy cream and nutritional yeast for Parmesan cheese in the following recipe makes it a dairy-free delight.
• How can I add more protein to this dish?For extra protein, add cooked chicken, shrimp, or tofu.
• Can I use fresh herbs instead of dried?Certainly! You can use fresh herbs. When using them, you will need approximately triple the amount specified for dried herbs.

Substitutions and Variations

Grape tomatoes or Roma tomatoes, chopped, may be used as substitutes for cherry tomatoes.
Olive oil: Substitute avocado oil or canola oil in its place.
Substitute coconut cream or half-and-half for a lighter option in place of heavy cream.
Parmesan cheese: Use Pecorino Romano or Grana Padano cheese instead.

Pro Tips

1. Roast for Maximum Flavor Consider roasting the cherry tomatoes a bit longer at a slightly higher temperature, around 325°F (163°C), if you want to enhance their caramelization and deepen their flavor. Keep an eye on them to avoid burning.

2. Use Fresh Herbs While dried oregano and basil add great flavor, adding a handful of fresh oregano or basil leaves just before serving can give the dish a vibrant and fresh taste.

3. Garlic Infusion For an even richer garlic flavor, you can sauté minced garlic in olive oil before adding it to the baking tray with the tomatoes.

4. Creamy Texture Tip To achieve an ultra-smooth sauce, whisk the heavy cream vigorously as you heat it. This will help prevent it from splitting and create a velvety mouthfeel.

5. Pasta Finishing After draining the pasta, reserve a cup of the pasta cooking water. You can add a splash of this starchy water to the sauce as you toss the pasta in it, enhancing the sauce’s adherence to the pasta and ensuring a silky, cohesive dish.