This creamy tomato pasta is a triple threat. It’s fast, flavorful and requires just a handful of ingredients, which is the only reason I attempted to make it after a long, hectic work day. Thankfully, it took less than an hour to whip up and was well worth the effort. Served with a chilled glass of white wine, it hit the spot.
It’s also the perfect recipe to use up that half carton of heavy cream sitting in the fridge. I can’t tell you how many times I’ve bought heavy cream to make a cake or pie, only to let the unused portion solidify. Now I can throw together this dish when I’m not in the mood for fruit parfaits or cream biscuits.
With tomato season at its peak, there’s no excuse not to give this recipe a try. You’ll be amazed how something so simple can be so satisfying.
Recipe adapted from Eats Well With Others.
- 1½ pounds grape or cherry tomatoes, halved
- 2 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1 pound campanelle or other short pasta
- 2 tablespoons unsalted butter
- ⅓ cup finely diced red onion
- ½ teaspoon dried thyme
- ¾ cup heavy cream
- 2 tablespoons fresh basil, torn into small pieces
- ½ cup grated Asiago cheese
- Preheat oven to 400 degrees.
- Place tomatoes on a baking sheet lined with parchment paper. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange tomatoes in a single layer and bake until they start to burst, 20-30 minutes.
- Meanwhile, cook pasta according to package directions until al dente. Drain, reserving 1 cup cooking liquid.
- While pasta cooks, melt butter in a large fry pan over medium-low heat. Add onion and a pinch of salt and cook, stirring frequently, until softened, about 5 minutes.
- Once tomatoes are roasted, add them to the sauce pan with their juices. Add thyme and cream, stirring to combine. Gently crush the tomatoes with the back of a wooden spoon to release more of their juices. Bring to a simmer over low heat.
- Add the basil and cooked pasta to the sauce; toss to combine. Add ½ cup Asiago cheese and stir to combine. If necessary, add some of the reserved cooking liquid to loosen the sauce.
- Season with salt and pepper to taste. Serve with remaining Asiago cheese.
