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For this dish, you will need: - 2 cups cherry tomatoes, halved - 3 tablespoons olive oil - Salt and pepper, to taste - 3 cloves garlic, minced - 1 teaspoon dried oregano - 1 teaspoon dried basil - 1 cup heavy cream - 1 cup grated Parmesan cheese - 12 ounces pasta (fettuccine or penne works great) These ingredients create a rich and flavorful base. The cherry tomatoes give natural sweetness, while the cream adds a smooth texture. To boost flavor, I suggest: - Salt and pepper, to taste - 1 teaspoon dried oregano - 1 teaspoon dried basil - Crushed red pepper flakes (optional) These seasonings enhance the dish without overpowering it. Fresh herbs can also add brightness if you have them. For a special touch, consider: - Fresh basil leaves, for garnish - Extra grated Parmesan cheese - Crushed red pepper flakes for heat Garnishes not only make your dish look appealing, but they also add fresh flavor and textures. {{ingredient_image_1}} First, you need to preheat your oven to 400°F (200°C). This heat will roast the tomatoes well. Next, take the halved cherry tomatoes and put them on a baking sheet. Drizzle 2 tablespoons of olive oil over the tomatoes. Then, season them with salt, pepper, minced garlic, dried oregano, and dried basil. Toss everything together to coat the tomatoes evenly. Now, place the baking sheet in the oven and roast those tomatoes for about 25 to 30 minutes. They should turn soft and slightly caramelized when done. While the tomatoes roast, it’s time to cook the pasta. Choose any pasta you like, such as fettuccine or penne. Follow the instructions on the package to cook the pasta until it is al dente. Al dente means it’s firm but not hard. After cooking, drain the pasta but save 1 cup of pasta water. This water will help adjust the sauce later. Set the pasta aside and wait for the tomatoes to finish roasting. Once the tomatoes are done, it’s time to make the sauce. Heat a large skillet over medium heat and add the remaining tablespoon of olive oil. When the oil is hot, pour in the roasted tomatoes along with all their tasty juices. Stir in 1 cup of heavy cream and bring it to a gentle simmer. Let it thicken a bit for about 3 to 5 minutes. Slowly add in 1 cup of grated Parmesan cheese, stirring until it melts and becomes smooth. If the sauce feels too thick, add the reserved pasta water a little at a time. This will help you reach a nice creamy consistency. Finally, toss the cooked pasta into the sauce and mix well. If you like it spicy, sprinkle in some crushed red pepper flakes. Serve hot, topped with fresh basil leaves and extra Parmesan cheese. Enjoy your meal! To boost flavor, use fresh garlic. Mince three cloves for a strong taste. Add a teaspoon each of dried oregano and basil. These herbs bring warmth and depth to your pasta. If you have fresh herbs, use them! Fresh basil adds a bright note. Roasting tomatoes brings out their natural sweetness. Halve two cups of cherry tomatoes. Drizzle with olive oil, salt, and pepper. Bake at 400°F for 25-30 minutes. Look for soft and caramelized tomatoes; that’s when they shine. The cream sauce should be smooth and creamy. If it’s too thick, use reserved pasta water. Add a little at a time until you reach the right consistency. This makes the sauce cling to the pasta perfectly! Pro Tips Use Fresh Tomatoes: For an even sweeter flavor, consider using fresh, ripe tomatoes instead of cherry tomatoes. They will enhance the overall taste of the dish. Adjust Creaminess: If you prefer a lighter sauce, you can substitute half of the heavy cream with chicken or vegetable broth for a delicious, lower-calorie option. Perfect Pasta Cooking: Always cook your pasta in salted water for optimal flavor. This will ensure that your pasta is well-seasoned and complements the sauce beautifully. Garnish with Fresh Herbs: Fresh basil adds a wonderful aroma and flavor. Consider using a mix of basil and parsley for a colorful and flavorful garnish. {{image_2}} You can make this dish vegetarian by using vegetable broth instead of chicken broth. For a vegan option, swap the heavy cream with coconut cream or cashew cream. Both options keep the dish rich and creamy while adding a unique flavor. Adding protein to your pasta makes it heartier. Cooked chicken or shrimp pairs well with the creamy sauce. Simply sauté them in olive oil before adding the roasted tomatoes. If you prefer tofu, use firm tofu. Cut it into cubes and sauté until golden before mixing it in. You don’t have to stick with fettuccine or penne. Try different shapes like fusilli, farfalle, or even zoodles for a fun twist. Each shape holds sauce differently, making your meal exciting and new. To store your leftover roasted tomato cream pasta, first let it cool. Then, place it in an airtight container. This keeps the pasta fresh. Make sure to use it within three days for the best taste. If you have extra sauce, store it in a separate container. This helps keep the texture just right. When it’s time to eat your leftovers, reheat the pasta gently. I like to use a skillet. Add a splash of water or milk to help loosen the sauce. Heat it on low and stir often. This way, you avoid drying it out. You can also use a microwave. Just cover the pasta with a damp paper towel to keep it moist. If you want to freeze roasted tomato cream pasta, do it right. Store it in freezer-safe bags or containers. Remove as much air as you can. This helps prevent freezer burn. It’s best to eat it within two months. To thaw, place it in the fridge overnight. Then, reheat as mentioned before. Enjoy every creamy bite! Yes, you can use store-bought tomato sauce. It saves time and effort. However, the flavor will differ. Roasting fresh tomatoes gives a rich taste. If you choose sauce, pick one that is thick. Look for brands with natural ingredients for the best results. You can use whole milk or half-and-half. For a lighter option, try Greek yogurt or sour cream. If you want a dairy-free choice, use coconut cream or cashew cream. Each option changes the dish's flavor and texture slightly, so choose what you like best. To add spice, use crushed red pepper flakes. Stir them into the sauce for heat. You can also add diced jalapeños or fresh chili peppers. Adjust the amount based on your spice preference. Just remember, a little goes a long way! Roasted Tomato Cream Pasta combines fresh flavors with simple steps. We explored key ingredients and seasonings that elevate this dish. You learned how to roast tomatoes perfectly and make a rich cream sauce. I shared tips on customizing with various proteins and pasta shapes. You can now store and reheat leftovers effectively. Embrace these ideas to create a delicious meal. Cooking this dish will impress your family and friends. Enjoy experimenting with flavors and make it your own.

Roasted Tomato Cream Pasta

A delicious pasta dish featuring roasted cherry tomatoes in a creamy sauce, topped with Parmesan and fresh basil.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 600 kcal

Ingredients
  

  • 2 cups cherry tomatoes, halved
  • 3 tablespoons olive oil
  • 1 to taste Salt
  • 1 to taste Pepper
  • 3 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 cup heavy cream
  • 1 cup grated Parmesan cheese
  • 12 ounces pasta (such as fettuccine or penne)
  • 1 for garnish Fresh basil leaves
  • 1 to taste Crushed red pepper flakes (optional)

Instructions
 

  • Preheat your oven to 400°F (200°C).
  • On a baking sheet, place the halved cherry tomatoes. Drizzle with 2 tablespoons of olive oil and season with salt, pepper, minced garlic, oregano, and basil. Toss to combine.
  • Roast the tomatoes in the preheated oven for about 25-30 minutes, or until they are soft and slightly caramelized.
  • While the tomatoes are roasting, cook the pasta according to the package instructions until al dente. Drain and set aside, reserving 1 cup of pasta water.
  • In a large skillet over medium heat, add the remaining tablespoon of olive oil. Once hot, pour in the roasted tomatoes with all the juices.
  • Stir in the heavy cream and bring to a simmer, allowing it to thicken slightly for about 3-5 minutes.
  • Gradually add the grated Parmesan cheese, stirring until melted and smooth. If the sauce is too thick, add reserved pasta water a little at a time until you reach your desired consistency.
  • Add the cooked pasta to the sauce, tossing to coat evenly. If desired, sprinkle in crushed red pepper flakes for extra heat.
  • Serve immediately, garnished with fresh basil leaves and additional Parmesan cheese on top.

Notes

Add crushed red pepper flakes for extra heat if desired.
Keyword cream, Italian, pasta, tomato