Simple Roasted Sungold Cherry Tomato Pasta
35 minServes 6
Roasted cherry tomatoes and prosciutto blended into a creamy sauce, tossed with pasta, goat cheese, and fresh basil.
| prepPreheat oven to 425°F / 220°C | ||||||
| 85 g salted butter | Toss butter, tomatoes, shallots, garlic, thyme, peppers, salt & pepper | Arrange prosciutto on top, bake 425°F / 220°C, 15–20 min until crispy | Remove prosciutto, set aside | Purée tomato mixture until creamy | Stir in pasta, goat cheese, parmesan & basil; thin with pasta water | Plate, top with parmesan, prosciutto & fresh basil |
| 450 g sungold or cherry tomatoes | ||||||
| 2 shallots, quartered | ||||||
| 4 cloves garlic, smashed | ||||||
| 3 tablespoons fresh thyme leaves | ||||||
| 1–3 tablespoons crushed Calabrian chile peppers in oil | ||||||
| salt and black pepper to taste | ||||||
| 8 slices prosciutto | ||||||
| 450 g long or short cut pasta | Cook pasta al dente, reserve 1 cup pasta water, drain | |||||
| 115 g goat cheese (ricotta or cream cheese) | ||||||
| 100 g grated parmesan cheese | ||||||
| 12 g fresh basil | ||||||
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