A rich and comforting pasta with roasted tomatoes, garlic, cream, and Parmesan.
PREP TIME
15 MIN
DIFFICULTY
Easy
SERVES
4
INGREDIENTS
300 g pasta
400 g cherry tomatoes
3 garlic cloves
2 tbsp olive oil
1/2 cup heavy cream
1/3 cup grated Parmesan
1 tsp dried oregano
1/2 tsp chili flakes
Fresh basil leaves
Salt and black pepper to taste
• 1 tsp dried oregano
• Sea salt
• Freshly ground black pepper
• ½ lemon, for finishing
INSTRUCTIONS
Preheat the oven to 200°C.
Place the cherry tomatoes and garlic on a baking tray. Drizzle with olive oil and season with salt, pepper and oregano.
Roast for 20–25 minutes, until the tomatoes are soft and slightly caramelized.
Meanwhile, cook the pasta in salted water according to the package instructions.
Reserve about 1/2 cup of pasta water before draining.
Transfer the roasted tomatoes and garlic to a large pan and gently crush them with a spoon.
Add the cream and Parmesan and stir over low heat until smooth.
Add the cooked pasta and toss until completely coated, adding a little reserved pasta water if necessary.
Finish with chili flakes, fresh basil and additional Parmesan before serving.
