Roasted Sungold Cherry Tomato Pasta
Ingredients:
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6 tablespoons salted butter
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3 cups sungold or cherry tomatoes
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2 shallots, quartered
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4 cloves garlic, smashed
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3 tablespoons fresh thyme leaves
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1 – 3 tablespoons crushed Calabrian chile peppers in oil
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salt and black pepper
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8 slices prosciutto
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1 pound long or short cut pasta
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4 ounces goat cheese (ricotta or cream cheese
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1 cup grated parmesan cheese
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1/2 cup fresh basil
Instructions:
1. Preheat the oven to 425°F.
2. In an oven-safe pot or large roasting pan, toss together the butter, tomatoes, shallots, garlic, thyme, Calabrian peppers, salt, and pepper. Arrange the prosciutto on top of the tomatoes. Bake 15-20 minutes, until the prosciutto is crispy.
3. Pull the prosciutto off the tomatoes and set aside.
4. Using an immersion blender, puree the tomatoes into a creamy sauce, or use a blender.
5. Cook the pasta according to package directions until it is al dente. Just before draining, remove 1 cup of the pasta cooking water. Drain.
6. Add the pasta, goat cheese, parmesan cheese, basil, and 1/2 cup pasta cooking water to the tomato sauce, stirring until smooth. If needed, thin the sauce with a little of the reserved pasta cooking water.
7. Divide the pasta between plates. Top with parmesan, prosciutto, and fresh basil. EAT and ENJOY.
Sweet roasted Sungold tomatoes are blended into a creamy sauce, tossed with pasta, and topped with crispy prosciutto, Parmesan, and fresh basil.
Fun Fact: Roasting tomatoes brings out their natural sweetness by caramelizing their sugars, creating a richer, deeper flavor than raw tomatoes.
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