Roasting tomatoes brings out their natural sweetness and deep flavor, and when blended into a creamy sauce, they make a pasta dish that feels special without a lot of fuss. This recipe uses pantry staples and fresh herbs when you have them.
The Story Behind This Recipe
I stumbled on this pasta on a busy weeknight when I had a bunch of tomatoes that were getting a little too soft. Roasting them is a great way to keep them from going to waste and turn them into something really flavorful. I toss the tomatoes with garlic, olive oil, and a little chili flake, then let them roast until they’re tender and just starting to caramelize.
While the tomatoes roast, I boil pasta and prepare a little cream sauce. Blending the tomatoes with cream and a bit of parmesan cheese creates a silky, slightly tangy sauce that clings nicely to the noodles. This combo feels way more indulgent than just plain pasta with marinara.
I like that it’s quick, too, which means I often make it on nights when I don’t want something complicated but still want a homemade meal. Fresh basil or parsley on top always brightens it up, and leftovers are surprisingly good reheated the next day.
Friends who have tried it say it reminds them of something from a cozy trattoria, but it’s really just a few smart, easy steps away in your kitchen. I usually serve it with a simple green salad and crusty bread for a complete meal.
Cuisine: Italian
Course: Dinner
Servings: 4
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes
Ingredients
- 1 ½ pounds ripe tomatoes (cherry or Roma work well), halved or quartered
- 3 tablespoons olive oil, divided
- 3 cloves garlic, peeled
- ¼ teaspoon red pepper flakes (optional)
- Salt and pepper, to taste
- 12 ounces pasta (penne, rigatoni, or spaghetti)
- ½ cup heavy cream or half-and-half
- ¼ cup freshly grated Parmesan cheese, plus extra for serving
- Fresh basil or parsley, chopped, for garnish
Instructions
- Step 1. Preheat oven to 425°F (220°C).
- Step 2. Toss tomatoes, garlic cloves, and 2 tablespoons olive oil with red pepper flakes, salt, and pepper on a baking sheet.
- Step 3. Roast for about 20 minutes until tomatoes are soft and slightly caramelized.
- Step 4. Meanwhile, bring a large pot of salted water to a boil and cook pasta according to package instructions until al dente. Reserve ½ cup pasta water before draining.
- Step 5. Transfer roasted tomatoes and garlic to a blender or food processor. Add cream and Parmesan cheese, then blend until smooth.
- Step 6. In the same pot you cooked the pasta in, add the tomato cream sauce and warm over low heat.
- Step 7. Add drained pasta to the sauce, tossing to coat. Use reserved pasta water a little at a time to loosen sauce if needed.
- Step 8. Taste and adjust salt and pepper. Serve topped with chopped basil or parsley and extra Parmesan.
Tips for Success
- If you don’t have a blender, you can mash the roasted tomatoes and garlic roughly with a fork and stir them into the cream and cheese over low heat.
- Use the pasta water gradually to reach your preferred sauce consistency; it helps the sauce stick better to the noodles.
- Don’t skip roasting the garlic along with the tomatoes—it makes a big difference in flavor and mellows the garlic.
- Choose tomatoes that are ripe and just starting to soften for the most flavor.
Variations & Substitutions
- Swap the heavy cream for coconut milk for a dairy-free version; the flavor will be different but still creamy.
- Add cooked sausage or sautéed mushrooms for a heartier meal.
- Use fresh mozzarella torn on top just before serving for a melty addition.
- Stir in a handful of baby spinach or arugula at the end for some greens.
