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An extreme close-up shot of creamy roasted tomato pasta in a rustic white bowl, showing the texture of the rich tomato sauce clinging to the pasta.

Creamy Roasted Tomato Pasta (The Ultimate Comfort Food)

An irresistibly Creamy Roasted Tomato Pasta made by blending sweet, caramelized cherry tomatoes and garlic into a luxurious sauce. This simple yet elegant recipe is the perfect comfort food for any night of the week.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pints cherry tomatoes
  • 1 head garlic
  • 3 tbsp olive oil extra virgin
  • 1 tsp dried oregano
  • 1/2 cup heavy cream
  • 1/2 cup parmesan cheese freshly grated, plus more for serving
  • Salt and black pepper to taste
  • 1 lb pasta such as rigatoni or penne
  • 1/4 cup fresh basil chopped, for garnish
  • 1/4 tsp red pepper flakes optional

Equipment

  • 1 Baking sheet
  • 1 Blender
  • 1 Large Skillet or Pot

Instructions
 

  1. Preheat oven to 400°F (200°C). On a large baking sheet, toss the cherry tomatoes with olive oil, salt, pepper, and oregano. Slice the top off the head of garlic, drizzle with oil, wrap in foil, and place on the baking sheet. Roast for 25-30 minutes until tomatoes have burst.
  2. Let the garlic cool slightly. Squeeze the roasted garlic cloves into a blender with the roasted tomatoes and any pan juices. Blend until smooth. Pour into a large skillet over medium heat.
  3. Stir the heavy cream and Parmesan cheese into the sauce until smooth and creamy. Season with additional salt and pepper to taste.
  4. Meanwhile, cook pasta according to package directions until al dente. Reserve 1 cup of pasta water before draining.
  5. Add the cooked pasta to the skillet with the sauce. Toss to combine, adding splashes of reserved pasta water as needed to reach desired consistency. Serve immediately, garnished with fresh basil and optional red pepper flakes.

Notes

For an even richer flavor, add a tablespoon of tomato paste to the sauce when you add the cream.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
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