Ultimate Savory Creamy Roasted Pasta with Fresh Basil Parm
Author:admin
Total Time:30 minutes
Yield:4 servings 1x
Description
Creamy Roasted Pasta with tomato hints basil and Parm delivers comforting restworthy flavor in a wknite meal savory and satisfying today
Ingredients
Scale
1.5 pounds ripe tomatoes (mixed cherry and plum)
2 tablespoons extra-virgin olive oil
3 cloves garlic, minced
1/2 teaspoon dried oregano or Italian seasoning
226 grams pasta (fusilli, penne, or spaghetti)
120 milliliters heavy cream or full-fat coconut cream
28 grams grated Parmesan or Pecorino Romano
1/8 teaspoon red pepper flakes
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup fresh basil leaves, torn
Instructions
Preheat oven to 425°F (220°C). Toss the tomatoes with olive oil, garlic, oregano, salt, and pepper. Spread on a parchment-lined sheet and roast 20–25 minutes, until skins blister and aromas bloom.
Meanwhile, bring a large pot of salted water to a boil. Cook the pasta until just shy of al dente (about 1–2 minutes less than package directions). Reserve 1/2 cup pasta water, then drain.
In a large skillet, warm 1 tablespoon of olive oil over medium heat. Add the roasted tomatoes and their juices, plus the minced garlic. Stir for 2–3 minutes until fragrant.
Pour in the heavy cream (or coconut cream) and a splash of pasta water. Stir to emulsify into a silky sauce; let it simmer gently for 1–2 minutes, thickening slightly.
Add the cooked pasta to the skillet. Toss with grated cheese and torn basil until the sauce clings to every strand. If needed, splash in a bit more pasta water to loosen and emulsify.
Season with salt, pepper, and red pepper flakes to taste. Serve immediately with extra Parmesan and a few basil leaves.
Optional finish: a quick drizzle of olive oil or a small knob of butter stirred in at the end for extra silkiness.
Notes
Creamy Comfort: a roasted tomato pasta that feels like a hug, bursting with blistered tomatoes, garlic, and a silky cream sauce.
