Sun-Dried Cherry Tomato Pasta

Ingredients

• 12 oz pasta (Any short pasta or spaghetti; reserve some cooking water before draining.)
• 2 lb cherry tomatoes (Halved)
• 2 tbsp olive oil (Plus more for finishing, if desired)
• 3 cloves garlic (Minced)
• 1 cup heavy cream
• 0.75 cup Parmesan cheese (Finely grated, plus extra for serving)
• 0.25 cup fresh basil (Chopped or torn)
• salt (To taste; also salt the pasta water)
• black pepper (Freshly ground, to taste)

Steps

1. 1

   Bring a large pot of generously salted water to a boil. Cook the pasta according to the package directions until al dente. Before draining, reserve about 1 cup of the starchy pasta water.

2. 2

   While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the halved cherry tomatoes and cook for 8–10 minutes, stirring occasionally, until they soften, release their juices, and begin to collapse.

3. 3

   Add the minced garlic to the skillet. Cook for about 1 minute, stirring constantly, until fragrant but not browned.

4. 4

   Season the tomatoes with salt and freshly ground black pepper. Continue cooking for 2–3 minutes until the tomatoes are very soft and jammy.

5. 5

   Transfer the softened tomato mixture to a blender or food processor and blend until mostly smooth. Use caution when blending hot ingredients; vent the lid or allow the mixture to cool slightly first.

6. 6

   Return the tomato sauce to the skillet over low heat. Pour in the heavy cream and stir until fully combined and warmed through; do not let the sauce boil vigorously.

7. 7

   Add the cooked pasta to the sauce. Toss thoroughly, adding reserved pasta water a little at a time until the sauce coats the noodles smoothly and reaches the desired consistency.

8. 8

   Add the grated Parmesan and toss until melted into the sauce. Taste and adjust the salt and pepper.

9. 9

   Fold in the fresh basil just before serving. Divide the pasta among bowls and finish with additional Parmesan, basil, and a drizzle of olive oil if desired.

Notes

The source promotes a cookbook for the exact ingredient measurements and instructions; the quantities and method here are reconstructed from the brief description and are therefore approximate. For a thicker sauce, simmer it briefly before adding the pasta. Store leftovers refrigerated for up to 3 days and loosen with a splash of water or cream when reheating.

Nutrition per serving

• main
• pasta
• Italian-inspired
• vegetarian
• creamy
• quick meal
• stovetop