Simple Roasted Sungold Cherry Tomato Pasta
, Serves 6
Cherry tomatoes roasted with butter, shallots and garlic, blended into a creamy sauce and tossed with pasta, goat cheese and crispy prosciutto.
| prepPreheat oven to 425°F / 220°C | |||||
| 85 g salted butter | Toss butter, tomatoes, aromatics, seasoning | Top with prosciutto, bake 425°F / 220°C, 15-20 min | Remove prosciutto, blend tomatoes into sauce | Stir pasta, goat cheese, parmesan, basil, 1/2 cup water into sauce | Plate, top with parmesan, prosciutto, 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 | |||||
| 8 slices prosciutto | |||||
| 450 g long or short cut pasta (pennoni) | Cook pasta al dente, save 1 cup water | ||||
| 115 g goat cheese (or ricotta or cream cheese) | |||||
| 50 g grated parmesan cheese (for the sauce) | |||||
| 15 g fresh basil (for the sauce) | |||||
| 50 g grated parmesan cheese (for topping) | |||||
| 15 g fresh basil (for topping) | |||||
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