Ingredients
Scale
- 1½ pounds cherry tomatoes, halved
- 2 tablespoons extra-virgin olive oil
- Fine sea salt
- Freshly ground black pepper
- 2 tablespoons unsalted butter
- 1 shallot, chopped
- 2–3 fresh thyme sprigs
- 1 cup heavy cream
- 1 tablespoon fresh basil, coarsely chopped
- 1 pound unique shaped pasta
Instructions
- Preheat oven to 275°F (135°C). Arrange halved cherry tomatoes cut-side up on a large baking sheet. Drizzle with olive oil, salt, and pepper. Roast for approximately 90 minutes until puckered but juicy.
- In a large pot, boil water and add salt. Cook your pasta according to package instructions until al dente.
- In a deep sauté pan over medium-low heat, melt butter and sauté shallots until softened (about 7 minutes). Add the roasted tomatoes along with their juices and fresh herbs.
- Pour in the heavy cream and gently simmer before stirring in chopped basil.
- Drain pasta, reserving some water. Combine pasta with the sauce, adding reserved water as needed for consistency.
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (approximately 250g)
- Calories: 410
- Sugar: 6g
- Sodium: 340mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 70mg