Description
Delight in the creamy goodness of roasted tomatoes combined with penne pasta, bursting with Italian flavors.
Ingredients
Scale
- 8 ounces of penne pasta
- 2 cups of cherry tomatoes, halved
- 3 tablespoons of olive oil
- 4 cloves of garlic, minced
- 1 teaspoon of dried oregano
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1 cup of heavy cream
- 1/2 cup of grated Parmesan cheese
- Fresh basil leaves for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- On a baking sheet, toss the halved cherry tomatoes with 2 tablespoons of olive oil, oregano, salt, and black pepper. Spread them out in a single layer.
- Roast the tomatoes in the preheated oven for 20-25 minutes, until they are soft and slightly caramelized.
- While the tomatoes are roasting, cook the penne pasta according to package instructions in a large pot of salted boiling water until al dente. Drain and set aside.
- In a large skillet, heat the remaining tablespoon of olive oil over medium heat. Add the minced garlic and sauté for about 1 minute, until fragrant.
- Reduce the heat to low and stir in the heavy cream. Allow it to simmer for 2-3 minutes, then add the roasted tomatoes and Parmesan cheese. Stir until the cheese is melted and the sauce is well combined.
- Add the cooked penne pasta to the skillet and toss to coat the pasta evenly with the creamy sauce.
- Serve immediately, garnished with fresh basil leaves.
Notes
- For a lighter version, substitute half of the heavy cream with low-fat milk or a dairy-free alternative.
- You can also add sautéed spinach or kale for added nutrition and flavor.
- For a spicy kick, sprinkle red pepper flakes into the sauce while it simmers.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Pasta
- Method: Roasting and sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 3g
- Sodium: 800mg
- Fat: 38g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 80mg